Vathal kuzhambu is a typical South Indian dish. The taste of the suandakkai vathal kuzhambu will be divine. The best combination of this dish is appalam or pappad and channa dal (porikadalai thuvaiyal ).
It is one of my most favorites. It is prepared for lunch and dinner in many South Indian wedding. I got this recipe from my mom. The vathal kuzhambu taste comes from vathal and kuzhambu powder. The kuzhambu powder used here will give you a different taste. As the kuzhambu powder preparation varies from region to region the taste will also varies.
One main point to follow for any kind of kuzhambu is to use a good amount of gingelly oil. It goes well with hot rice. The recipe for vatha kuzhambu with pictorial procedure is as follows.
- Sundakkai Vathal (Dried Turkey Berry)- 3/4 tbsp
- Garlic – 6 pods
- Shallots (optional) – (10 – 12)
- Curry leaves – 2 sprigs
- Tamarind water – 3⁄4 cup
- Kuzhambu podi – 2 tbsp
- Mustard seeds – 1 tsp
- Gingelly oil – (5-6) tbsp
- Heat oil in a kadai.
- Add mustard seeds, sundakkai vathal and garlic to it.
- Next add chopped onion and curry leaves to the sundakkai vathal.
- Mix kuzhambu podi in water and avoid lumps. Pour it in the kadai when the onion turns golden brown.
- Stir it well and cook it till the raw smell of the kuzhambu podi goes. Then add tamarind water to it and cook it till the vatha kuzhambu thickens.
- Onion can be avoided if not preferred. In Sourashtra style kolkar or kuzhambu, onion will not be used. But the onion will give a added flavor to the dish.
- The kuzhambu should be thick as a paste. It should not be watery.
- While serving with rice, use little amount of kuzhambu. As it is thick little amount of kuzhambu is enough for the rice.