Vathal Kozhambu Recipe

Vathal Kuzhambu is a traditional brahmin recipe. Vathal kuzhambu and sutta appalam is meant to be a combination. However, I prefer to have it with any coconut based curry / koottu. You can chose to use any vathal (sundakkai, manathakkali, vendakkai, brinjal, pavakkai). Alternately you can also use any of these fresh vegetables (Madras Onions, drumstick, brinjal, ladies finger, onion, tomato and garlic. If using fresh vegetable use about 150 gms altogether. The taste is awesome.

Preparation Time : 10 minutes
Cooking Time : 30 minutes
Serves : 2

Ingredients

Any vathal - 4 tbsp
Sambar Powder - 2 heaped tsp
Salt - to taste
Tamarind - 1 big lemon size
Jaggery - 1 tsp (Optional)

To Temper

Gingelly oil - 3 tbsp
Mustard - 1 tsp
Urad Dal - 1 tsp
Chana Dal - 1/2 tsp
Green Chilli - 1
Red Chillies - 3
Curry Leaves - a few
Asafoetida - 1/2 tsp
Turmeric Powder - 1/2 tsp

Procedure

1. Heat oil in a kadai, when the oil is hot, add the mustard. After it splutters, add the dals, when they brown a little, add the chillies, curry leaves, asafoetida, turmeric powder and the vathal / fresh vegetable.
2. Saute for two minutes on a medium flame.
3. Extract the tamarind juice and add it to the sauted seasoning.
4. Add salt, sambar powder and allow to boil till the raw smell is gone and the vathals / vegetables are cooked.
5. Finally adjust salt, if required, add a little jaggery(this is required only if you find the vathal kuzhambu to be too tangy).
6. If you want the vathal kuzhambu to be slightly thick, add a cornflour slurry (2 tsp cornflour+1 tbsp water) to the boiling vathalkuzhambu.
7. After the kuzhambu thickens, switch off the stove.
8. Serve with rice and appalam / koottu / coconut based curry.