Jul 21, 2012

Vathal Kuzhambu

Vathal Kuzhambu

Kuzhambu is a side dish with rice in South Indian cuisine and Vathal is sundried vegetable !!!

Serves: 3


1 tablespoon oil (or 1 – 3 tablespoon / 50 ml)

1 teaspoon hing (asafoetida / kaayam) powder

12 curry leaves

¼ teaspoon chopped coriander leaves

10 shallots (sambar onion / chuvannulli), finely chopped

6 cloves garlic, chopped

¼ cup (3 tablespoons) sundakkai vathal (chunde phal)

1 1/2 teaspoon red chilli powder

3 teaspoon coriander powder

1 tomato, chopped

¼ cup (50 ml) cooked dal

1 teaspoon tamarind paste or 1 tablespoon tamarind juice

50 ml (1/4 cup) water

½ teaspoon salt (or to taste)

¼ teaspoon sugar

1 teaspoon chopped coriander leaves (optional)


Soak sundakkai vathal in ½ cup / 100 ml water for half an hour to remove dirt. Wash 3 – 4 times till you get a clear water (this is a special advice from my neighbourhood aunt). Drain out water and wipe with soft kitchen towel.

In a pan, gently dry roast red chilli powder and coriander powder for 5 – 6 minute son a low heat. Keep aside.

Heat oil in a pan / kadai. Add hing, curry leaves, coriander leaves and fry on a low heat for 2 – 3 minutes until fragrant.

Add finely chopped small onion, garlic and fry for 3 – 4 minutes until golden color.

Add sundakkai and fry for 5 minute on a medium heat.

Add chopped tomato and stir well for 2 – 3 minutes.

Add dry roasted red chilli powder and coriander powder. Stir well for 2 -3 minutes.

Add cooked dal, tamarind juice or paste, salt to taste and 50 ml - 75 ml / ¼ cup water. Consistency of the Kuzhambu should be thick. Cover with lid and cook on a medium to low heat for 10 minutes or until slightly thickens.

Sprinkle ¼ teaspoon sugar and coriander leaves. Serve as a side dish with rice.

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