VathalKuzhambu / Vethakuzhambu is prepared by reducing tamarind concoction with the right amount of spices to form a nice gravy. This kind of gravy is generally made when we want to go easy on the stomach or just want to pep up our taste buds. This is my go to recipe when I am almost run out of veggies or want a mild detox mid week .
The blog already has two other variants of this kind , whose links are mentioned below.
Appalam Vethakuzhambu (Papads in tamarind gravy)
and
Milagu Kuzhambu (Pepper based tamarind gravy)
Preparation Time : 10 mins
Cooking Time : 20-25 mins
Serves : 3-4
Complexity : Medium
Ingredients
100ml thick tamarind pulp
100 ml water
2-3 tablespoons sambar powder
2 tablespoon gingelly oil / til oil / nallennai
handful of raw peanuts
freshly chopped corriander leaves
freshly chopped curry leaves
1 tsp mustard seeds
pinch of asafoetida
1/2 tsp turmeric
salt to taste
1 tsp jaggery powder
Method
Heat the oil in a kadai and splutter the mustard seeds, followed by the peanuts and roast them well.
Add the curry leaves, corriander leaves,asafoetida,haldi and sambar powder and fry them until you get a nice flavor of the spices. Do it on low flame taking care not to burn the masalas.
Pour the tamarind pulp,water,salt and jaggery and boil the concoction until it starts to thicken and the oil starts separating. you can adjust the water content through the boiling process incase you feel it is too tangy.Likewise salt and spice can also be adjusted as per your taste requirements.
The blog already has two other variants of this kind , whose links are mentioned below.
Appalam Vethakuzhambu (Papads in tamarind gravy)
and
Milagu Kuzhambu (Pepper based tamarind gravy)
Preparation Time : 10 mins
Cooking Time : 20-25 mins
Serves : 3-4
Complexity : Medium
Ingredients
100ml thick tamarind pulp
100 ml water
2-3 tablespoons sambar powder
2 tablespoon gingelly oil / til oil / nallennai
handful of raw peanuts
freshly chopped corriander leaves
freshly chopped curry leaves
1 tsp mustard seeds
pinch of asafoetida
1/2 tsp turmeric
salt to taste
1 tsp jaggery powder
Method
Heat the oil in a kadai and splutter the mustard seeds, followed by the peanuts and roast them well.
Add the curry leaves, corriander leaves,asafoetida,haldi and sambar powder and fry them until you get a nice flavor of the spices. Do it on low flame taking care not to burn the masalas.
Pour the tamarind pulp,water,salt and jaggery and boil the concoction until it starts to thicken and the oil starts separating. you can adjust the water content through the boiling process incase you feel it is too tangy.Likewise salt and spice can also be adjusted as per your taste requirements.
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