Vathal Kuzhambu

Cuisine Style Tamilnadu | Cooking Time 30 minutes
To Serve 5 | Take with Rice
Type Lunch Gravy

Ingredients

Fresh Turkey berry (Sundakai) - 1 Cup [Main Ingredient]
Urad dhal - 2tbsp
Thoor dhal - 2tbsp
Coriander seed - 2tbsp
Pepper seed -1tbsp
Asafoetida -1tsp
Turmeric powder -1tsp
Red Chilli - 4
Tamarind - 75 g
Onion (small) - 10 (whole)
Jaggery -Lemon Size
Rice - 1tbsp
Curry leave – few
Salt to taste
Gingelly Oil

For seasoning

Mustard -1tsp
Urad dhal - 2tsp
Bengal gram -2tbsp

Preparation

Slit Turkey berry and remove all the seeds out then put in water.

Dry roast and grind the following ingredients: Dry Chilli, pepper, Rice, Coriander seed,Thoor dhal, Urad Dal one by one. Keep it aside.

In pan heat the oil then add seasoning.

Add small onions (whole) and fry until the raw smell vanishes.

Then add the Fresh Turkey berry (Sundakai)

Add the tamarind paste and mix well.

Add the ground ingredients in the following order. Dry Chilli, pepper, Rice, Coriander seed,Thoor dhal, Urad Dal.

Then add turmeric, Asafoetida, Jaggery, Curry leave, salt.

If it’s cooked well then pour Gingelly Oil.

Serve with boiled rice.

Note

To make Vatha Kuzhambu thick add ground rice before cooking. Roasted Pappadam is the best combination for Vatha Kuzhambu. It’s a common dish in Srirangam.

Tips

The alternative vegetables are drumstick, Brinjal, ladies finger. This spicy gravy can be made with either dried vathal or fresh vegetables.

How this Vathal Kuzhambu recipe is Unique?

The unique combination of ground mixture and Jaggery brings extra taste to the Vatha Kuzhambu.