Vathal Kuzhambu

Popularity:

Popularly called as Vatha Kuzhambu. Very famous among Tamil Iyer & Iyengars. Iyengars refer this as Vendhiya Kozhambu.

Usually there are many types of Vathal Kuzhambu depending on the Thaan/Vegetable/Vathal that you use to prepare this:

1. Manathakkali Vathal Kuzhambu
2. Sundakkai Vathal Kuzhambu
3. Kothavarangai Vathal Kuzhambu
4. Pooshanikkai Vathal Kuzhambu (White Pumpkin)
5. Vendaikkai Vathal Kuzhambu
6. Parangikkai Vathal Kuzhambu (Yellow Pumpkin)
7. Chow Chow Vathal Kuzhambu
8. Vengaya Vathal Kuzhambu (Small Sambhar Onions)

Ingredients: 

1.       Tamarind (Puli) – Size of Two big sized Lemons

2.       Salt (kal/podi uppu) – As required

3.       Sambhar/Kuzhambu Powder – 1 & 1/2 Table spoon

4.       Turmeric powder – a pinch

5.       Mustard (Kadugu) – for seasoning (1 tsp)

6.       Fenugreek (Venthayam) – for seasoning (2 tsps)

7.       Toor Dal (Thuvaram Paruppu) – for seasoning (2 tsps)

8.       Asafoedita (Perungayam) – pinch of it for taste

9.       Curry Leaves – some 10 to 15 leaves as per taste

10.   Any Vegetable / Vathal ( Referred as ‘Thaan’)

(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.)

11.   Oil – 5 tbsps.

Preparation Procedure:

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 Sambhar 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 Vathal Kuzhambu is ready J