Vatha Kuzhambu is a traditional South Indian recipe especially in the state of Tamil Nadu.There are a lot of authentic recipes followed in Tamil Nadu one dish among them is this Traditional Vatha Kulambu Recipe. My mother shared this recipe to me and till date I am following the same without any changes.This recipe can be made very easily and with less ingredients it tastes several folds.In this recipe I have used Turkey Berry (Sunddakai Vathal) you can use any vathal like manathakkali vathal(Black Nightshade), Vendakkai vathal(dried Okra) and even Bitter Guard in the place of Sunda Vathal. In this recipe I have not used Vatha Kuzhambu Powder because I want to share a Super cool recipe which taste even better without adding any specific powder.so this can be made easily by everyone.I think this will be a great start for beginners and Bachelors.
Serving Size : 4 people
Cooking Time : 15 min
|1/4 cup||Turkey Berry/ Sundakkai Vathal / சுண்டக்காய் வத்தல்|
|3 Tbsp||Gingerly Oil / நல்ல எண்ணெய்|
|1/4 tsp||Mustard Seeds / கடுகு|
|1/2 tsp||Urad Dal / Black Gram / உளுந்து|
|1/4 tsp||Fenugreek Seeds / வெந்தயம்|
|1/8 tsp||Hing / Asafoetida / காயம்|
|For Vatha Kulambu|
|5||cloves of Garlic|
|10-12||Shallots / சிறிய வெங்காயம்|
|1/4 tsp||Turmeric Powder|
|2 tsp||Chili powder|
|2 tsp||Cumin powder|
|1/2 tsp||Coriander Powder|
|Small ball of Tamarind|
Step 1) Heat 3 tbsp of Gingerly Oil in a kadai (Traditionally all types of Vatha Kulabus are made with Gingerly oil ),Gingerly oil enhances the taste of Vatha Kulambu a lot.However if you don't like the taste of Gingerly Oil you can also use regular cooking oil.
For Tempering: add mustard seeds, urad dal, fenugreek and Dried red Chilies and allow the mustard to splutter
Add some Garlic Cloves and shallots.I always prefer to crush the garlic once and add it enhances the aroma of the vathal Kulambu. one ore thing use shallots as shallots add a unique taste to the kulambu.
Step 2) Then add the Sunda vathal and saute it for a minute and then add asafoetida and then the Masalas Turmeric powder ,chilli powder, cumin powder, coriander powder and mix it well .Should be very careful not to burn the masalas. If you have Kulambu powder handy then add 1-2 tbsp of Kulambu powder avoiding all the masalas which we have added
Step 3) Then add the Tamarind Extract(soak a small ball size (gooseberry) tamarind in water for 10 minutes before extracting the juice), Salt and required water and bring the gravy to boil and then let it simmer for sometime depends on how you want the gravy to be, if you want it to be thicker as i wish allow it it simmer for 6-10 minutes on a medium heat.
Step 4) Once the gravy has started to thicken check for salt and sourness,if required add some salt if it tastes sour then add a small piece of jaggery and bring the gravy to a boil until the jaggery dissolves completely.
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