Vatral Kuzhambu

I always prefer a simple vatral kuzhambu with ‘sutta appaLam’ to a grand lunch or dinner with 100 varieties in a marriage or other festivities! Basically all vatral kuzhambus have a common recipe like sAmbAr with varieties due to modification of ingredients.

Normal vatral kuzhambu

To serve: 3 Preparation time: 30 minutes   Shelf life: 2 days (10 days if refrigerated in a closed container)

Ingredients 

 

Tamarind

Chilli powder

Coriander powder

Fenugreek

Mustard

Red chilli (small)

Turmeric powder

Refined oil

Salt

Sugar

Onion (small) or

Medium sized onion cut

into small dices)

 

 

Small lemon size

1 tsp

1½ tsp

½ tsp

1 tsp

2

½ tsp

4 tbs

to taste

1 tsp

50 gms

 

 

 

Method

Take out the extract from tamarind with 4 cups of water completely. Remove the impurities and keep aside. Take the oil in a kaDAi, heat and add mustard. When it splutters, add fenugreek, red chilli pieces and onion. Sauté till onion becomes golden brown.  Add tamarind extract with turmeric, chilli and coriander powders, salt and sugar. Allow it to boil till it is reduced to half its quantity or till it becomes thicker like gravy with the oil leaving the side. Remove from the flame and serve when cool.

 

                   SuNDaikkAi Kuzhambu      VengAya (onion) Kuzhambu

           PaRangikkAi (Pumpkin) Kuzhambu     MaNiththakkALi Kuzhambu

 Note

1. Fenugreek and asafoetida are must for vatral kuzhambu. However, we omit asafoetida in onion kuzhambu as onion has its distinct smell.

2. In the same way we prepare dried ‘MaNiththakkALi’ and ‘SuNDaikkAi’ vatral kuzhambu, replacing onion but here we add roasted white sesame seeds (til) after powdering it. We also add curry leaves here.

3. We prepare vatral kuzhambu with ladies finger (cut into 1 inch pieces), pumpkin cut into 1 inch cubes, bitter gourd cut into 1 inch long pieces in the same way as explained above under (Note 2) with roasted white sesame powder, curry leaves replacing the MaNiththakkALi or SuNdaikkAi with these vegetables. Here we also omit chilli powder but add green chilli pieces in its place. 

I also prepare vatral kuzhambu from the peel rinds of orange in the same way described here for which you need to cut the rinds into very small pieces.

4. If you want to prepare drumstick vatral kuzhambu,  follow exactly the method for onion vatral kuzhambu with an exception that the drum stick pieces here are not sautéed but are directly added after we add tamarind water to boil in it.

araiththu vitta vatral kuzhambu

Ingredients 

 

Tamarind

Bengal gram dAl

Coriander seeds

Black gram dAl

Fenugreek

Mustard

Red chilli (small)

Turmeric powder

Asafoetida

Refined oil

Salt

Sugar

Onion, brinjal, pumpkin or

orange rind

Fresh shredded/grated coconut

(Only for brinjal kuzhambu)

Curry leaves

 

 

Small lemon size

1½ tsp

2 tsp

1 tsp

½ tsp

1 tsp

4

½ tsp

¼ tsp

4 tbs

to taste

1 tsp

50 gms (cut into pieces)

 

2 tsp

 

10

Method

Take out the extract from tamarind with 4 cups of water completely. Remove the impurities and keep aside. Take a little oil in a kaDAi, heat and add Bengal gram dAl, coriander seeds, black gram dAl, fenugreek, asafoetida and red chilli. Fry till they become golden brown in colour and grind them into coarse powder. If the kuzhambu is with brinjal, then add the fresh shredded/grated coconut in raw form with the above before grinding. For onion kuzhambu, we do not add asafoetida. If you prepare this kuzhambu with orange rind, then you must also add roasted white sesame powder. Now take the oil in the kaDAi, heat and add mustard. When it splutters, add curry leaves and onion or orange rind but not the brinjal or the pumpkin. Sauté till onion becomes golden brown.  Add tamarind extract with turmeric powder and brinjal or pumpkin pieces, salt and sugar. Allow it to boil till it is reduced to half its quantity. Add now the ground masAlA powder and boil it for 5 to 10 minutes. Once it becomes thicker remove from the flame and serve when cool. In the case of orange rind kuzhambu, you need to wait till the oil leaves the side.

Note

Since the orange rind may be a little bitter, for its kuzhambu you may increase the quantity of tamarind extract, sugar, salt and chilli a little bit.

Here is the glossary for the special words used in this posting 

Thamizh English Hindi
MaNiththakkALi Black night-shade Makoy
SuNDaikkAi Dried Devil’s Fig or Prickly nightshade Remgani /

Kateli/Bhurat

Malayalam Telugu Kannadam
Tudavalam kamanchi chettukkai Ganike gida
Parachunda Kottuvastu Sundekkayi

Today’s special Tips

1. Excess drained water of green leaves can be added in vatral kuzhambu if you are preparing it. If not you can use it in other preparations instead of throwing as it is nutritious. However, it is better to use correct quantity of water to avoid such a situation.

2. It is better to roast eL (white sesame seeds/til) and vendhayam (fenugreek) separately and grind them into fine powder again separately and store also in different bottles to use. eL and vendhayam powders are for vatral kuzhambu and puLikkAichchal whenever you prepare them.  We keep these ready instead of preparing every time afresh when we need.

3. In your food you must take more fruits, fresh vegetables, milk and curd to balance your diet and be free from any health problems. Remember that in everything the nature produces, there is a constituent that is very helpful to organize the functions of your system and protect it from trouble or against attack by microbe, bacteria and virus. That is why parents must teach their children not to discard any vegetable, fruit, cereal, milk, curd etc. available plenty in nature. Even if they do not take any particular vegetable, fruit or cereal, milk and curd will compensate the loss.

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