Vatha Kuzhambu
Vatha Kuzhambu is a very tasty gravy. It is a kind of thick spicy
tamarind gravy with added vegetables. The name 'Vatha Kuzhambu' is a
popular dish in Tamil Brahmin households, whereas the same is generally
known as Kara Kuzhambu.
Below are the two best combinations for savouring Vatha Kuzhambu to the fullest.
Combo#1 Take hot rice, add some vatha kuzhambu to it, add 1 tsp of gingelly oil and mix all three well, savour it with roasted rice papad (sutta arisi appalam).
Combo#2 Prepare paruppu thenga thogayal, mix thogayal with hot rice and 1 tsp of gingelly oil. Now relish thogayal saadham (rice) with Vatha Kuzhambu as side dish. Mouth watering! Isnt it?
(Note: Paruppu thenga thogayal recipe is also mentioned here after Vatha-Kuzhambu recipe. It's a kind of chutney made from dal, coconut and spices.)
Please share if you have more combos# to add to the list. :)
Click 'Curry&Spice' for more recipes.
Vatha Kuzhambu recipe:
Ingredients (serves 3-4)
Tamarind : Hold some tamarind in hand and roll it between palms. Should be of big lemon size
Red chilli : 3 No.s
Mustard/Rai (Kadugu) : 1/2 tsp
Turmeric : 1/4th tsp
Salt : 2 tsp (or) as per taste
Sambhar powder : 2 tsp
Asafoetida solid : Tamarind seed size
(Note: If solid asafoetida is not available, use powdered asafoetida.)
Oil : 2-3 tbsp
[Note: Gingelly Oil will taste the best for Vatha Kuzhambu]
Tomato : 2 No.s
Curry leaves : few
Vegetables : 1 small cup of selected vegetables like shallots or yellow pumpkin or brinjal or okra or drumstick etc.
Procedure:
1. Prepare 3 tumblers/glasses of tamarind juice (i.e. 3*200 = 600 ml apprx) by adding water to tamarind and squeezing it. (Note that it becomes easier to extract juice after soaking tamarind in hot water for 10-15 min.).
2. Take oil in a vessel (with heavy/thick bottom) and add red chilli halved.
3. Then add mustard/rai, allow it to crackle. Then add curry leaves.
4. Add chopped vegetables and saute for a minute.
5. Now pour tamarind juice to it.
6. Add chopped tomato (this is optional).
7. Add salt, turmeric, asafoetida and sambhar powder.
8. Bring it to boil till quantity reduces to 3/4th of initial quantity.
(if you feel that the gravy needs to be more thick or concentrated, take a small cup, add 2-3 tsp of rice flour, mix it with little water and add it to the boiling mixture.)
Combo#1 is ready to execute :P
Paruppu Thenga Thogayal recipe:
Ingredients: (serves 3-4)
Oil – 1 tbsp
Tuwar dal (Tuwaram paruppu) - ½ cup
Red chilli – 2 to 3
Asafoetida/Hing/Perungayam – ¼ tsp
Fresh grated coconut – ¾ cup
Salt – 1 tsp (or) as per taste
Method:
1. Heat oil in a pan. Add tuwar dal, red chilli and hing. Saute well till dal turns golden brown in colour.
2. Now switch off the flame. Allow it to cool.
3.Then add it in a mixi jar, add grated coconut, salt. Don’t grind it into a smooth paste. Grind it little coarse.
Mouth watering Combo#2 is here!!...gulp...gulp...gulp...
(vatha kuzhambu)
(paruppu thogayal)
Below are the two best combinations for savouring Vatha Kuzhambu to the fullest.
Combo#1 Take hot rice, add some vatha kuzhambu to it, add 1 tsp of gingelly oil and mix all three well, savour it with roasted rice papad (sutta arisi appalam).
Combo#2 Prepare paruppu thenga thogayal, mix thogayal with hot rice and 1 tsp of gingelly oil. Now relish thogayal saadham (rice) with Vatha Kuzhambu as side dish. Mouth watering! Isnt it?
(Note: Paruppu thenga thogayal recipe is also mentioned here after Vatha-Kuzhambu recipe. It's a kind of chutney made from dal, coconut and spices.)
Please share if you have more combos# to add to the list. :)
Click 'Curry&Spice' for more recipes.
Vatha Kuzhambu recipe:
Ingredients (serves 3-4)
Tamarind : Hold some tamarind in hand and roll it between palms. Should be of big lemon size
Red chilli : 3 No.s
Mustard/Rai (Kadugu) : 1/2 tsp
Turmeric : 1/4th tsp
Salt : 2 tsp (or) as per taste
Sambhar powder : 2 tsp
Asafoetida solid : Tamarind seed size
(Note: If solid asafoetida is not available, use powdered asafoetida.)
Oil : 2-3 tbsp
[Note: Gingelly Oil will taste the best for Vatha Kuzhambu]
Tomato : 2 No.s
Curry leaves : few
Vegetables : 1 small cup of selected vegetables like shallots or yellow pumpkin or brinjal or okra or drumstick etc.
Procedure:
1. Prepare 3 tumblers/glasses of tamarind juice (i.e. 3*200 = 600 ml apprx) by adding water to tamarind and squeezing it. (Note that it becomes easier to extract juice after soaking tamarind in hot water for 10-15 min.).
2. Take oil in a vessel (with heavy/thick bottom) and add red chilli halved.
3. Then add mustard/rai, allow it to crackle. Then add curry leaves.
4. Add chopped vegetables and saute for a minute.
5. Now pour tamarind juice to it.
6. Add chopped tomato (this is optional).
7. Add salt, turmeric, asafoetida and sambhar powder.
8. Bring it to boil till quantity reduces to 3/4th of initial quantity.
(if you feel that the gravy needs to be more thick or concentrated, take a small cup, add 2-3 tsp of rice flour, mix it with little water and add it to the boiling mixture.)
Combo#1 is ready to execute :P
Paruppu Thenga Thogayal recipe:
Ingredients: (serves 3-4)
Oil – 1 tbsp
Tuwar dal (Tuwaram paruppu) - ½ cup
Red chilli – 2 to 3
Asafoetida/Hing/Perungayam – ¼ tsp
Fresh grated coconut – ¾ cup
Salt – 1 tsp (or) as per taste
Method:
1. Heat oil in a pan. Add tuwar dal, red chilli and hing. Saute well till dal turns golden brown in colour.
2. Now switch off the flame. Allow it to cool.
3.Then add it in a mixi jar, add grated coconut, salt. Don’t grind it into a smooth paste. Grind it little coarse.
Mouth watering Combo#2 is here!!...gulp...gulp...gulp...
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