Vatha Kuzhambu Recipe
I like Vatha Kuzhambu or Vatha Kulambu as I call it but these days I almost stop cooking these things thanks to DH dislikes for tamarind :( and one thing I wanted to try for long was Vatha Kuzhambu recipe, I always thought it's a complicated process until I tried it. Thanks to Prema for giving me a vathal packet to try, I followed her recipe exactly just add little jaggery to enhance & balance sharp tamarind taste and simply loved the kulambu, boy it was just too good and from there I made it multiple times just for myself.
This is one of the most easy way of making kuzhambu - no onion, no garlic & no tomato ie nothing to chop, what a relief. Have it with steamed rice and papad or vathal. I also made potato fry only to realize later it's actually not needed at all, the kulambu is just good enough by itself.
Ingredients for Vatha Kuzhambu [Serves 2-3]Recipe Source - Prema's Culinary
Dry Mixed Vathal - 1/2 Cup
Tamarind - A small lemon size ball
Sesame Oil - 1 tbsp [I used Saffola]
Asafetida/Hing - A pinch
Mustard Seeds - 1/2
Urad Dal - 1/4 tsp
Fenugreek/Methi Seeds - 1/4 tsp
Turmeric Powder - 1/4 tsp
Sambar Powder - 1 tbsp
Jaggery - 1/2 tsp [optional]
Salt - To Taste
1. Soak tamarind in 1/2 to 3/4 cup water for 10-15 minutes and extract thick pulp. Below is also picture of dried vathal for those whom doesn't know about vathal.
2. Heat oil in a wok, add asafetida/hing, mustard seeds, methi seeds, urad dal and allow mustard to splutter. Add vathal and fry them till golden brown.
3. Add tamarind extract, turmeric & sambar powders, salt. Give a good Stir.
4. Bring it to boil, add jaggery (if using) and cook until kuzhambu/kulambu becomes thick, off flame.
Serve with rice and papad and enjoy the meal.
Have a nice day ~~