Name: Brahmin Style Vathal Kuzhambu Recipe
Total time: 35 min
Yield: 6
Cuisine: Indian

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There are some food combinations that make us go glassy eyed, shake our heads in amazement and recall long lost memories. Vathal kuzhambu ladled over hot rice, drizzled with some warm gingelly oil or ghee, eaten with crunchy rice appalams will always be a south indian classic.

How to make Brahmin Style Vathal Kuzhambu Recipe

Jayanthi Padmanabhan

Crawler

Indian

<p>There are some food combinations that make us go glassy eyed, shake our heads in amazement and recall long lost memories. Vathal kuzhambu ladled over hot rice, drizzled with some warm gingelly oil or ghee, eaten with crunchy rice appalams will always be a south indian classic.</p>

Sundakkai vathal/Dried turkey berry

Sambar onions/Shallots peeled and halved

Curry leaves

Mustard seeds

tamarind extract from a lemon sized ball

turmeric powder Salt

jaggery grated

Gingelly oil

Whole dry red chillies

Toor dal

urad dal

coriander seeds

Whole pepper seeds

Asafoetida

Raw rice

Fenugreek seeds

Heat a heavy bottomed pan and dry roast the ingredients given under spice paste till the dals turn golden and the ingredients are nicely toasted. Cool. Grind to a fine paste adding very little water.

step 1

To the same pan, add gingelly oil. When hot, add mustard seeds and let splutter. Add in the chopped shallots and curry leaves and fry till the shallots turn translucent.

step 2

Add in the sundakkai vathal (or any other sun-dried vegetable of choice) and fry for a minute.

step 3

Pour in the tamarind extract. Add turmeric powder and salt and bring to a boil. Lower heat to medium-low and let the mixture simmer for 5-10 minutes.

step 4

Stir in the spice paste and mix well to incorporate into the boiling tamarind mixture. Add a little water if it is too thick. Adjust to your desired consistency. Add in grated jiggery. Mix well. Taste and adjust seasoning.

step 5

Switch off. You could finish with a tempering of gingelly oil if you wish. Serve hot with rice and appalam.

step 6

Better Butter