My first blog was on Vathal Kuzhambu. Now to add some more spice to Vathal Kuzhambu, here is one more type of making it with freshly ground powder…like Araithuvitta Sambhar, this is Araithuvitta Vathal kuzhambu / Arachuvitta Vathal Kuzhambu. Iyengars term this as Arachuvitta Vendhiya Kuzhambu / Arachuvitta Mendhiya Kuzhambu.
1. Tamarind (Puli) – Size of Two big sized Lemons
2. Salt (kal/podi uppu) – As required
3. Turmeric powder – a pinch
4. Mustard (Kadugu) – for seasoning (1 tsp)
5. Fenugreek (Venthayam) – for seasoning (2 tsps)
6. Toor Dal (Thuvaram Paruppu) – for seasoning (2 tsps)
7. Asafoedita (Perungayam) – pinch of it for taste
8. Curry Leaves – some 10 to 15 leaves as per taste
9. Any Vegetable / Vathal ( Referred as ‘Thaan’)
10. (Usually Vathal Kuzhambu can be made from Vegetable Thaans like Pumpkin, Ladys finger, drum stick or Vathals like Manathakkali Vathal, Sundakkai Vathal, Pooshanikkai Vathal, Kothavarangai Vathal, etc.) / You can choose to make it as Paruppu Urundai Kuzhambu by using cooked dal balls instead of vegetable.
11. Oil – 5 tbsps.
Preparation Procedure for Vathal Kuzhambu Podi:
Roast the below mentioned ingredients in 2 tsps of oil and allow them to cool and grind it in a mixer to a fine powder:
1. Red Chillies: 6 to 7
2. Gram dal: 1 tsp
3. Toor dal: 1 tsps
4. Coriander Seeds: 2 tsps
5. Curry leaves: 2 leaf
6. Asafoedita: a pinch
7. Grated coconut : 1 tsp (optional) : I don’t prefer to use this since the kuzhambu will be spoilt soon.
1. In Warm Water, add Tamarind and extract juice to make it as a Tamarind Water (Puli Jalam)
2. In a Kadai, add oil and allow it to boil.
3. Add Mustard seeds. When mustard starts splattering, add Fenugreek, Toor Dal, Red Chillies, Asafoedita.
4. Fry till golden brown keeping the gas in Sim.
5. Now add the vegetable thaan / vathal and roast it for few seconds till the vegetable / vathal gets slighty roasted.
6. Now add few curry leaves
7. Now Add the Tamarind water in kadai slowly.
8. Add Salt
9. When the taramind water starts boiling, add a pinch of turmeric and also add the freshly prepared Vathal Kuzhambu podi/ powder while stirring so that no lumps are formed.
10. Keep stirring the ingredients of the kadai as and when required
11. Allow it to boil till the Kuzhambu thickens (neither too watery nor too semi solidal)
12. You can add Rice flour (Arisi Maavu) in the end (say 1 or 2 tsps by making it as a paste) if you want the kuzhambu to thicken.
13. You can add few more curry leaves in the end as well.
14. Hot freshly prepared Vathal Kuzhambu is ready J