Vathal Kuzhambu

Vathal Kuzhambu:

South Indian meal has a variety of Kuzhambu combinations, sweets, and vegetable as a side dish to make the meal as Maharaja meal. Vathal kuzhambu  is a tangy, sweet, sour and bit more spiced curry to eat with plain-cooked rice this can be stored for 3 to 5 days. Suitable to serve with Idli dosa also.

This method of preparation can be followed to do curries with, (Vathal) sun-dried berries (manathakkali vathal) or Sunda vathal Thakkali (Tomato)kuzhambu, Poondu (Garlic)kuzhambu, kara kuzhambu. Lovers across the world for this kuzhambu which gives a satisfying feel of a complete meal with tongue-tickling dishes.

Ingredients:

Vathal-1tsp to make powder

Onion-1/2 cup

Garlic 7 pods

Tomato-1

Tamarind-lemon sized ball

Chilli powder-2 tsp

coriander powder-2 tsp

OR sambar powder-3 tsp

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Turmeric powder-1/2 tsp

Salt-1 tsp

Jaggery grated-1/2 tsp

To season:

Oil-2 tbsp

Vathal(sun dried berries) (manathakkali vathal) or Sunda vathal – 2 tablespoons

Fennel seeds-1/2

Cumin seeds-few

Methi seeds-few

Curry leaves-2 twigs

sesame oil-1 tsp

Preparation:

1. Peel and cut pearl onion, Garlic and tomato.

2. Soak tamarind in 1/2 cup of warm water and extract the pulp.

3. Roast 1 tsp of vathal and crush it to powder this is to get the additional flavor of vathal infused kuzhambu.

4.  In a bowl, pour 2 cups of water, salt, tamarind extract, chili masala powders, turmeric powder mix and keep ready.

Now half of the preparation is ready.

Method:

 

Heat oil in a pan, add “To season item” Vathal to proceed with other items when spluttered add curry leaves and cut vegetables saute for 3 minutes until you get a nice aroma.

 

Now add the mix which we have prepared already point-4 above along with roasted crushed vathal powder.

Allow it to boil till you get the semi-liquid consistency, you can notice the oil gradually floats on top this the time to add jaggery and sesame oil.

Mix well keep simmer for 2 minutes.

Transfer to a serving bowl.

 

 

 

 

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Araichuvitta poondu kuzhambu

Garlic Gravy(Poondu Kuzhambu):

Kuzhambu is in different genre as Kara Kuzhambu ,Puli kuzhambu,Vatha Kuzhambu,getti Kuzhambu and so on…This is famous in chettinad cuisine we have loads of getti kuzhambu and that is commonly liked by all,served in functions and marriages.I use to make getti kuzhambu with most of the vegetables because it is our family favourite,added advantage is this Kuzhambu matches with Idly dosa,apaam and rice and also it stays for two days with out any change in its taste.

We can make getti kuzhambu with normal sambar powder or with chilli powder and Coriander powder.For more detail for this simple method refer,https://chettinadcookbook.org/2014/08/11/poondu-kuzhambu-chettinad-style/

To make in large quantities and to add more delicious taste try this Araichu vitta getti kuzhambu this method can be followed in all type of getti kuzhambu.

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Ingredients:

Garlic -1 cup (peel and cut in to two halves)

small onion-1/2 cup( peel and cut in to two halves or small)

Tomato-1 chopped

Curry leaves 2 spring

Tamarind extract-1 lemon sized

Pepper powder 1/4 tsp if you prefer

Salt1 1/2 tsp

Sambar powder-1 tsp

Turmeric powder-1/4 tsp

To Grind:

Fennel seeds-1 tsp

Cumin seeds-1/2 tsp

Methi seeds-1/4 tsp

Coriander seeds-2 tsp

Dry red chilli-5 nos

pepper corns-1/2 tsp

Coconut-3 tsp

Onion(shallots)-5 nos

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For Seasoning:

Oil-2 tbsp

Fennel seeds-1/2 tsp

Cumin seeds-1/2 tsp

Methi seeds-1/4 tsp

Method to prepare:

Heat pan with one teaspoon of oil roast all “To grind”ingredients,till golden brown.

Grind this fried ingredients to smooth paste.

Peel garlic and Onion cut in lengthwise.

Heat pan with two tbsp of oil season with the above mention “For seasoning” ingredients.

Add cut garlic and Onion saute well until transparent,

Add curry leaves, Tomato, Turmeric powder, and Salt along with it saute well until Tomato leaves its skin.

Add 1 1/2 cup of water, ground paste and Tamarind extract let it boil in low flame for at least 10 minutes, oil floats on top of the Kuzhambu.

Serve with cooked rice.