VATHAL KUZHAMBU RECIPE / VATHA KUZHAMBU RECIPE / VATRAL KUZHAMBU / VATHAL KULAMBU RECIPE / SUN DRIED VEGETABLES GRAVY / VETHA KULAMBU RECIPE / HOW TO MAKE VATHAL KUZHAMBU? / KOLAMBU RECIPE / SOUTH INDIAN VEGETARIAN GRAVY RECIPE / KUZHAMBU RECIPES / VEGETARIAN RECIPES / SUNDAKKAI VATHA KUZHAMBU RECIPE / வத்தல் குழம்பு / வத்தக் குழம்பு / MANATHAKKALI VATHA KUZHAMBU RECIPE /சுண்டைக்காய் வத்தல் குழம்பு / LUNCH RECIPES / GRAVY RECIPES / SOUTH INDIAN MAIN COURSE / TURKEY BERRY GRAVY / SUNDAKKAI – TURKEY BERRY
|6 long variety or 5 small||Dry red chilli|
|2 teaspoon||Coriander seeds|
|2 tablespoons||Split red gram (Toor dal / thuvaram parruppu )|
|½ teaspoon||Black pepper corns|
|½ teaspoon||Cumin seeds|
|¼ teaspoon||Fenugreek seeds|
|¼ teaspoon||Split black gram|
|4 leaves||Curry leaves|
|1 pinch||Mustard (5 to 6 seeds)|
|20 small onions||Shallots (sambar onions / pearl onions)|
|1/4 cup ( about 10 -15)||Vatral / Vathal (Any type – Sundakkai / Manathakali )|
|1 teaspoon||Roasted peanuts|
|1 teaspoon||Bengal gram|
|¼ teaspoon||Cumin seeds|
|10 leaves||Curry leaves|
|2 pinch||Asafoetida powder|
|¼ teaspoon||Jaggery (powdered)|
|¼ cup||Gingelly oil|
|¼ teaspoon||Turmeric powder|
|3 teaspoons||Thick tamarind pulp|
|½ teaspoon||Salt (or to taste)|
VATHA KUZHAMBU POWDER
Its always better to make vatral / vatha kuzhambu with freshly prepared spice powders. Here is how to make fresh Vatral / Vatha Kuzhambu powder. Dry roast each ingredient separately from Table- 1 (Dry red chilli, coriander seeds, split red gram(thuvaram paruppu), black pepper corn, cumin seeds, fenugreek seeds, split black gram, curry leaves and mustard). Dry roasting them individually is a must as each item takes different time to roast and to get the right roasting level better roast them one by one. Let cool completely and grind to a coarse powder.
VATHA KUZHAMBU PASTE – Add small onions and garlic from (table-2) to this coarsely ground powder and grind to smooth paste.
TO MAKE VATHA KUZHAMBU
Heat gingelly oil, splutter mustard, cumin seeds, curry leaves and sprinkle the asafoetida powder. Roast the Vatrals (sundakkai) , groundnuts and Bengal gram along with the seasoning. Now add the ground Vatral / Vatha Kuzhambu paste which was made earlier and fry until the raw smell goes away. This raw gravy could splutter all over, so be carefully and cook on low flame. Use a lid to cover for few minutes, but keep checking to avoid the masala sticking to the bottom of the pan. Add the tamarind juice, turmeric powder, salt and jaggery with 1/2 cup of water. Let cook on low flame for 10 minutes or until the oil separates from the gravy. Garnish with curry leaves and serve hot with steamed rice and pappad.
- Recipe serves 3-4 adults
- I’ve used Sundakkai vatral for this recipe, you may choose any.
- Making the onion garlic paste gives a smooth finish to the kuzhambu, you may also saute before adding the powder and proceed.
- This recipe yields kind of thick kuzhambu, Adjust kuzhambu consistency with some water.
- Sambar onions is a must for this recipe.