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.
Vathal-1tsp to make powder
Garlic 7 pods
Tamarind-lemon sized ball
Chilli powder-2 tsp
coriander powder-2 tsp
OR sambar powder-3 tsp
Turmeric powder-1/2 tsp
Jaggery grated-1/2 tsp
Vathal(sun dried berries) (manathakkali vathal) or Sunda vathal – 2 tablespoons
Curry leaves-2 twigs
sesame oil-1 tsp
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.
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.