Wednesday, August 4, 2010

Vatthal kuzhambu

Vathal kuzhambu is a spicy and tangy thick sauce which tastes good when mixed with plain rice. Vathals are sun dried vegetables usually made with sundakkai, manathakkali, brinjal, lady’s finger, cluster beans etc. Generally vathal kuzhambu tastes better when done in kal chatti(stone vessel)

(Vatthal kuzhambu in kal chatti along with fried sundakkai)

Tamarind pulp extracted from 1 golf ball sized tamarind.
Sambar powder ---------- 2 table spoon
Salt to taste
Marble sized Jaggery (optional)
Mustard ----- 1 tea spoon
Fenugreek seeds --- 1 teaspoon
Curry leaf --- 1 sprig
A piece of asafetida/powder
Vathal of sundakkai/manathakkali
Gingelly oil--- 2 table spoons

First fry the vathals in a Kadai and remove them from the oil. Keep the fried vathals aside.

In the same oil splutter mustard seeds, then add fenugreek seeds and curry leaves.
To this add sambar powder, immediately pour the tamarind juice and allow it to boil.Season it with salt.

The consistency of the dish should not be too watery/ thick. If it is thick add water and boil. If it is thin, then thicken it with 1 spoon of rice flour paste.

We can substitute vathals with chopped onions or fresh vegetables like drumstick,pumpkin,brinjal.

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