Vathal Kuzhambu is one of the special recipes that my mother makes. I like the taste of vathal kuzhambu very much. Whenever my mother makes vathal kuzhambu I was the one who eats first. Vathal kuzhambu and roasted pappad or sutta appalam is a nice combination. My father used to tell that with vathal kuzhambu and keerai masial you can have curd rice. The taste of this is like devamritham. it is a simple kuzhambu made in our home.
|Tamarind||– 1 small lemon size|
|Any vathal||– 1 teaspoon|
|Salt||– to taste|
|Whole black pepper||– 1 tsp.|
|Red chillies||– 6|
|Ured dhal||– 2 tsp.|
|Curry leaves||– few|
|Asafoetida||– a pinch|
|Ghee||– 1 tsp.|
|Mustard seeds||– 1 tsp.|
|Channa dhal||– 1 tsp.|
- Soak the tamarind in water and extract the juice.
- Pour the ghee in the pan and fry the pepper, red chillies, ured dhal, curry leaves and asafoetida and grind it into a paste in a mixer and set aside.
- Pour the ghee in the pan and add the mustard seeds. When the mustard seeds begins to sputter, add the channa dhal and fry till it becomes light brown color.
- Add the the vathal you are adding and the fry for a minute and then add the tamarind extract and salt and ground paste and allow it to boil. It should boil in low flame.
- When the pepper smell goes off and kuzhambu becomes thick, switch off the flame
- Now the delicious vathakuzambu is ready to serve with hot rice.