Parangikkai Vathakuzhambu - Tambrahm Special (Vegan)

Pumpkin is a versatile vegetable and is widely used in the Indian cuisine .Various names of pumpkin in different languages, Parangikkai /Thadiyangai (Tamil) , Mathan (Malayalam) , Kaddhu (Hindi) , Laal Bhopla (Marathi) , Sihi Kumbalkkai (kannada) ,Kumdo /Kumro (Bengali) and so on.

In India, pumpkins are available through the year unlike the western world wherein it is a Fall produce and available only during Autumn .

Having said that, in India we use pumpkin a lot across the length and breadth of various cuisines from Kashmir to Kanyakumari and Gujarat to Assam . 

Parangikkai Vethakuzhambu is a classic recipe from Tambrahm kitchen and makes for a yummy main course . Vathakuzhambu is a tamarind based gravy without the lentils and is paired with rice and a simple vegetable stir fry or keerai  masiyal.

"Vathakuzhambum Sutta appalam um" is an eternal favorite combination in most households and our home is not an exception either .Certain terminologies lose the charm when translated, but for the ease of my readers let me translate it .. the term means Vathakuzhambu and roasted papad is the best combination when  served hot .

Vethakuzhambu has a good shelf life and can stay well upto 4 or 5 days when refrigerated provided your family doesn't polish off this yumm gravy.  Vathakuzhambu certainly tickles and rejuvenates our taste buds and appetite especially after heavy festive indulgence or even post traveling. 

I have quite a few variants of Vethakuzhambu and tamarind based gravy which I am linking below for your easy reference 

Appalam Vethakuzhambu 

Kondakadalai (chick peas) Vethakuzhambu 

Karvepillai (curry leaves) kuzhambu 

Milagu (pepper) Kuzhambu 

Vendhiya (fenugreek) kuzhambu 

Verkadalai (peanuts) Vethakuzhambu 

Preparation Time 10 mins
Cooking Time - 30 mins
Complexity- simple
Serves - 2 to 3

Ingredients 

1.5 cups chopped pumpkin 
Small lemon sized tamarind soaked in hot water 
1.5 tbsp sambar powder 
1tsp thoor dhall
1/2 tsp mustard 
1 tbsp oil
1 tsp sesame oil /til oil
Salt as needed 
Few curry leaves 
Chopped corriander 
Pinch of asafoetida 

Method 

• Extract the puree from the soaked tamarind, strain it.Add 1 cup water to it and set aside.
• Heat oil in a thick bottomed kadai and splutter the mustard seeds followed by curry leaves, corriander, thoor dhall and asafoetida. 
• Saute the chopped pumpkin cubes with sambar powder and add 1/2 cup water .let the pumpkin cook well .It should be well cooked, but firm at the same time 
• Add the tamarind extract, required salt and let it boil well and the raw flavor of tamarind is lost .Continue to simmer the vathakuzhambu until it reduces and becomes slightly thick in consistency like tomato puree. The kuzhambu shouldn't be very runny. 
• Turn off the stove and drizzle the sesame oil all over and a delicious Vethakuzhambu is ready to be enjoyed .

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Vendhaya Kuzhambu | Fenugreek flavored tamarind gravy

Its Monday again and time for our Foodie Monday Bloghop posting . This week is our 262nd week and we are going the healthy way by posting recipes made using ingredients that taste Bitter. Well, bitterness is something most of us detest and want to keep it away from our taste buds but that bitterness is needed once in a while for our stomach to keep the gut clean and detox the digestive system.

So going by our theme name "Bitter,but good" as suggested by Sasmita of "First Timer Cook" let us treat our taste buds with some Bitter Sweet recipes.  I plan to try her Magaja Ladoo which is special bhog for Lord Jagannath as part of the 56 bhog offering. 

Today's recipe is a tribute to my mom who used to make this wonderful "vendhaya kuzhambu" once a month and that is how I developed a liking to this slightly bitter tasting gravy . Coincidentally today is her birthday and I feel it definitely is a fitting tribute in her remembrance. I am sure she must be happy and looking over me and my family from wherever she is. 

A tamarind based gravy with subtle flavor of fenugreek powder, this is a very traditional Tamil recipe and prepared in most homes atleast once a month . Each house has their own recipe of preparing this kuzhambu.  I am going to share the recipe which I have seen from my childhood.  If you all have a different recipe of preparing this in your homes please do share the same with me , I would like to try them as well.

Health benefits of Fenugreek/Methi seeds/Vendhayam

• Helps reduce blood sugar levels
• Very good for lactating mothers in production of milk.
• Application of soaked fenugreek seeds paste on the scalp and then washing the hair helps fight dandruff.
• Fenugreek powder mixed in buttermilk aids in digestion and relieves stomach cramps. 
• There are theories that consuming fenugreek regularly helps fight cholesterol but there is no proven evidence so far.

Preparation Time - 10 mins
Cooking Time - 30 mins
Complexity - easy 
Serves - 3 to 4

Ingredients 

2 tsp fenugreek powder 
200ml tamarind extract

Few curry leaves 
1 tablespoon sambar powder 
1 tablespoon gingelly oil/til oil
1 tsp haldi / turmeric 
2 tablespoon fresh grated coconut 
1 tsp jaggery powder

1 tsp mustard seeds 
Salt as needed 

 

Method 

• Dry roast about 2 to 3 tablespoons of fenugreek in a pan until it turns golden brown and you get a nice aroma.Let it cool and then grind it into a fine powder in a blender . This recipe calls for only 2 tsp of fenugreek powder ,so the rest can be stored in an airtight container . It is difficult to get a fine powder if we grind very less quantity of fenugreek hence we roast some extra seeds.
• Grind the coconut with a little water to a fine paste and keep aside .
• Soak a medium lemon sized tamarind in hot water and keep the extract ready. 
• In a pan heat the gingelly oil and splutter the mustard seeds and curry leaves.
• After the seeds crackle add the sambar powder and methi seeds powder and fry on low flame for 5 to 10 seconds . 
• Add the tamarind extract , haldi powder and required salt and boil till the raw flavor of tamarind is lost.
• Once the raw flavor of tamarind is lost, add the coconut paste and jaggery powder and continue cooking for a few minutes. If  the kuzhambu appears too thick adjust by adding a little water.
•  You can see the oil float on top , at this stage turn off the stove. Coconut paste and jaggery helps in cutting the bitterness of the fenugreek powder and gives a nice taste to the kuzhambu. 
• Serve this kuzhambu with piping hot rice ,ghee and some roasted papads.

Some more tamarind based gravies on my blog 

• Milagu (pepper) Kuzhambu
• Karvepillai (curry leaves) kuzhambu 
• Appalam Vetha Kuzhambu (papad in tamarind gravy)
• Haagalkai Gojju (Bittergourd gravy) 
• Chickpeas Vathakuzhambu 

Linking this to FMBH week 262 - Bitter, but Good 

Karvepillai Kuzhambu | Curryleaves Kolambu - Vegan

Curry leaves /Karuvepillai is a herb which is widely used in Indian cuisine especially in south Indian cuisine.  Curry leaves have a lot of medicinal properties. Regular consumption of curry leaves aids in digestion, promotes hair growth and also helps treats anaemia .
I have already presented the Curry leaves rice or Karvepillai Saadham in my blog .

Today we shall a tangy and spicy flavored gravy using curry leaves and tamarind extract.
This gravy can be mixed with hot rice and ghee or paired with idlis and dosas as well .
After heavy and rich food due to functions and festivals continuously,you can prepare this Kuzhambu to feel light in the stomach and  rejuvenate your taste buds .

Preparation Time : 5 mins
Cooking Time : 20 mins
Serves: 3-4
Complexity  : simple

Ingredients
Handful of curry leaves /kadipatha/karvepillai
1 tsp udad dhall
1/2 tsp pepper corns
2 dried chillies
2 tablespoons fresh coconut
Asafoetida
Salt as needed
Pinch of haldi
2 cups Tamarind extract
2 tablespoon cooking oil (preferably til /gingelly oil)
1 tsp mustard seeds

Method

• In a pan heat 1tsp oil and roast the udad dhall, pepper corns, red chilli and curry leaves until the udad dhall turns brownish and curry leaves become crisp.
• Let it cool for a few mins and then grind into a fine paste using fresh coconut and water as needed. 
• In another pan , heat the gingelly oil and splutter mustard seeds and asafoetida.  This recipe uses oil generously because it can be kept for a few days under refrigeration . So ,oil acts as a preservative. 
• Add the tamarind extract, haldi powder and some salt and bring it to a rolling boil.
• Add the ground curry leaves paste and quick stir it well to avoid sticking to pan . As there is udad dhall in the paste , there is a tendency for the paste to stick to the bottom. 
• Adjust salt and if need be water if you find the mixture too thick .
• Allow the entire mixture to come to a rolling boil with occasional stirring until you see a layer of oil forming on the top .
• Turn it off at the time . You will notice that the mixture has reduced and become thick.
• Serve it hot with steamed rice and papads.

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Few other tamarind based kuzhambu featured in my blog

• Milagu Kuzhambu / Pepper kuzhambu 
• Appalam(Papad) Vetha Kuzhambu 
• Verkadalai (peanut)Vetha kuzhambu 
• Haagalkaai (Bitter gourd) Gojju 

Kondakadalai Vethakuzhambu | Chickpeas in Spicy tamarind gravy-vegan Tambrahm special Detox Meal

Presenting to you ,yet another treasure from my grandmom's kitchen. I have already explained in my earlier posts as to what is Vethakuzhambu / Vethakolambu .. this is another variation to the same recipe.

This recipe makes use of boiled chick peas / kabuli channa / kondakadalai in the gravy . Days when we are out of veggies in our pantry or there is no proper vegetable to cook up a meal, these kind off recipes come really handy and useful. Vathakuzhambu is kind off detox meal and helps lighten up a heavy stomach after binge eating during vacation or marriage season.

The blog already has other variants of vethakuzhambu / Tamarind based gravies  , whose links are mentioned below.

• Appalam Vethakuzhambu  (Papads in tamarind gravy)
• Parangikkai (pumpkin) Vathakuzhambu 
• Milagu Kuzhambu (Pepper based tamarind gravy)
• Vendhiya (fenugreek) Kuzhambu 
• Verkadalai VethaKuzhambu  (Peanut based tamarind gravy)

Vathakuzhambu and paruppu thogayal (lentil based chutney) served along with roasted and fried papad is an evergreen classic combination. At home we often pair it with some cooked thoor dhall and also rasam . Chilled curd rice at the end of the meal is a complete soul satisfying lunch menu on a beautiful Sunday afternoon.  A glimpse of one such lunch menu from my kitchen . The Sunday menu was a humble attempt to make a platter totally sans veggies and purely Vegan . Such a menu comes handy on days when we have exhausted vegetables in our pantry .

 

On the platter ,

Paruppu /Cooked Thoor dhall 

Kondakadalai Vethakolambu

Paruppu Thogayal / Lentil chutney 

Jeera Milagu Rasam / Cumin Pepper Rasam

Chunks of Sweet Ripe Mango

Plain steamed rice 

Fried papad 

Photos and write up updated on 18/5/2023 as a part of Redoing Old posts activity on my Facebook group . We like minded bloggers, come together every fortnight and redo one of our old posts by way of editing the text and or images . This way we give face-lift to our old posts which have been dormant for over time . 

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 (click here for recipe)
2 tablespoon gingelly oil / til oil / nallennai
25-50gms boiled chickpeas / kondakadalai/kabuli channa
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 boiled chick peas and toss 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 in case you feel it is too tangy.Likewise salt and spice can also be adjusted as per your taste requirements.
• Serve it with piping hot steamed rice with some ghee . Thogayal and any coconut based curry are an excellent accompaniment for this rice. 
• I personally like it with Inji karvepillai thuvayal and Thenga arachavitta curry. 

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Verkadalai Vethakuzhambu | Peanuts in spicy Tamarind Gravy

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

Milagu Kuzhambu / Pepper Kuzhambu - Vegan Recipe

Pepper Kuzhambu / Milagu Kuzhambu is an authentic South Indian recipe that is very popular  in Tamil Brahmin households.

Milagu Kuzhambu is a very comforting food for winter and monsoon days to pep our moods due to the nip in temperature and we begin to feel under the weather. Pepper helps cure cold,cough and throat irritation . 

Paired with hot steamed rice with a slight drizzle of ghee and some poriyal /kariamudhu ( coconut based vegetable stir fry )  is the classic way to enjoy milagu kozhambu.

Today's recipe is dedicated to my Mom. I have very very vivid memories of seeing her prepare this kuzhambu but never had any authentic recipe. The best part of falling sick in childhood especially the seasonal flu would be ,I used to get to enjoy this yummy milagu Kuzhambu and milagu jeera Rasam which amma would feed me with her own hands . Indeed a luxury those days.

With those vivid memories in my mind I started the preparation this morning and Viola !! it was just the same taste and texture that was lingering on my taste buds for which I was craving...

 

The recipe as such is vegan since we use gingelly oil/Sesame oil to prepare the Kuzhambu.  Alternatively we can also use any non flavored cooking oil if you don't like the taste of sesame oil. Can be gluten free if you skip the use of asafoetida. 

Milagu Kuzhambu also works best when you want to have some light yet tasty meal after heavy binge eating at functions or vacations .

This recipe was initially published in 2017 and today (26th March 2023) I have updated the post with better pictures which has been a long over due . Republishing the post as part of our Redo activity week 97.

Preparation Time : 10 min
Cooking Time : 45 min
Cooking level : medium
Serves : 3-4

Ingredients

1 tsp pepper corns / milagu/ kalimirch
1 tsp dhaniya / corriander seeds
3-4 dry red chilly
1/2 tsp thoor dhall /thuvaram paruppu
1/2 tsp Channa dhall/kadalai paruppu
10 - 12 curry leaves/karvepillai/kadipatha
2 tsp grated coconut (optional)
pinch of asafoetida/hing/perungayam
2-3 tsp gingelly oil/til oil/ nallennai
Tamarind - a small ball
1 tsp mustard seeds
1/2 tsp jaggery

Method

• Soak the tamarind in hot water and let it rest until you roast and grind the ingredients.
• In a kadai heat about 1 tsp oil and add the channa dhall and thoor dhall along with the pepper corns and saute until you feel the aroma of roasted dhalls and pepper.
• Add in the dhaniya,red chillies,curry leaves and saute till the curry leaves becomes crisp.
• Finally add the coconut and asafoetida,saute well and turn off the stove.
• Let it cool and then grind all the ingredients with a little water to a fine paste.
• By now,the tamarind would have soaked well,squeeze a thick paste of tamarind juice from the soaked tamarind and nicely filter it. Add about 1 cup water to this thick paste of tamarind juice.

• Heat a kadai and add one teaspoon of gingelly oil and temper mustard seeds and curry leaves.
• Add the tamarind juice,haldi,salt and jaggery and bring to a nice rolling boil till the raw smell of tamarind is lost.
• Add the ground paste and quickly mix it to avoid formation of lumps due to presence of dhall.
• Now adjust the salt and boil it until you see the oil oozing out from the center.
• Turn off the stove at this point and transfer into a bowl and serve with steamed rice and roasted papads

Notes:

1. Those who like garlic ,can also add one or two pods of garlic while roasting other ingredients.
2. Not much oil will ooze out in this recipe as I have used very little oil.
3. The jaggery part is optional,but it will enhance the flavor of tamarind and give a very good taste.

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Appalam Vatha Kuzhambu (Vathakolambu)/Papad in Spicy Tamarind gravy

Tamilians need no introduction to Vatha Kuzhambu/Kulambu and for others who are wondering as to what is this..let me tell you,its a spicy ,tangy tamarind gravy with home ground spices which is boiled and reduced to a slightly thicker consistency in comparison to sambar.

This new version of using Papads/Appalam in the vatha kuzhambu was introduced to me after marriage and I was really intrigued as to how papads would taste in tamarind gravy and needless to say I was floored and it became my favorite like any other vethakuzhambu variant.

If you seek similarity , there is a papad based curry in Rajasthani cuisine too known as Papad ki sabji in tomato base curry or even Dal Dhokli from Gujarati cuisine is a close cousin .

Appalam vethakuzhambu comes to our rescue when we are out of veggies or look forward to a gut friendly meal soon after a festive spread or travel plans . 

Appalam vethakuzhambu is made quit frequently at my home and is relished with steaming hot rice and ghee .

The best combination for Vethakolambu is 

• Paruppu usili  (lentil based stir fry)
• Keerai masiyal 
• Coconut based Vegeable stir fry 
• Potato roast 

This post was a very old one published in 2013 and needed some clean up by way of adding new photos and small video snippet . (Updated in sep 2024) after almost 10 years... 

Just after festive binge eating during Janmashtami, I prepared a simple yet wholesome and balamced meal comprising off

• Appalam Vethakolambu
• Kothukadalai sundal (kala channa).
• Tomato Rasam
• Paruppu podi with hot rice 
• Roasted papads

Preparation Time : 10 mins

Cooking Time : 30-40 mins

Serves : 3-4

Ingredients 

1 cup tamarind pulp

2 tbsp sambar powder - Recipe

1 tsp red chilli powder

1 tsp dhania / corriander powder

2-3 dry red chillies

1 tsp toor dhall / thuvaram paruppu/split yellow pigeon peas

1/2 tsp mustard seeds/kadugu

few no curry leaves

pinch of turmeric

pinch of asafoetida

salt

2-3 appalams /papad (south indian udad dhall papad )

2-3 tbsp cooking oil ( gingelly oil if u like the taste)

Method

• In a kadai /wok,heat the oil,splutter the mustard seeds.
• Slowly,add the red chillies,toor dhall,curry leaves,asafoetida and turmeric.Saute lightly.
• Add the sambar powder,chilli powder,dhania powder and saute well until you get a nice aroma.Ensure you don't burn the spice powder while sauteing. Roast the spices on low flame .
• Slowly add the tamarind water,1/2 cup water,required amount of salt and boil well.
• Let it boil until the mixture is reduced to 3/4.Adjust salt accordingly and add about 2tsp of jaggery powder. This enhances the taste of the Vethakolambu. 
• Break the papads into halves and fry them or microwave each papad for about 20 sec.
• I prefer the latter rather than frying,as it reduces the addition of oil content in the kuzhambu.
• Do not Roast the papad over direct flame,they tend to turn black and the taste is lost.
• Add these papads into the gravy ,garnish with corriander and wait for about 10 mins before serving.
• Serve hot with rice and ghee.

Notes:

• In case you find the Vethakolambu too runny , make a slurry of rice flour and add it to the boiling vethakuzhambu until the gravy thickens up. 
• If you find the tangy taste of tamarind on the higher side,add a teaspoon of grated jaggery.
• Do not add too much salt initially,as the tamarind extract reduces on boiling,saltiness tends to increase ,also the papad has salt in it, so keep the salt a little low .