Name: Brahmin style Vathal Kuzhambu recipe by Jayanthi Padmanabhan at BetterButter
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6
Ingredients: Sundakkai vathal/Dried turkey berry cup (substitute with any other sun-dried vegetable); Sambar onions/Shallots - 1 cup peeled and halved; Curry leaves - 1 sprig; Mustard seeds - 1 tsp; Tamarind extract from a lemon sized ball; Turmeric powder Salt to taste; Jaggery - 2 tbsp grated (adjust as per taste); Gingelly oil - 3 tsp; Whole dry red chillies - 4; Toor dal - 1 tbsp; urad dal - 1 tbsp; Coriander seeds - 1 tbsp; Whole pepper seeds - 1 tbsp; Asafoetida - 1/2 tsp; Raw rice - 1/2 tbsp.; Fenugreek seeds - 1 tsp

ABOUT Brahmin style Vathal Kuzhambu RECIPE

There are some food combinations that make us go glassy eyed, shake our heads in amazement and recall long lost memories. Vathal kuzhambu ladled over hot rice, drizzled with some warm gingelly oil or ghee, eaten with crunchy rice appalams will always be a south Indian classic.

Ingredients Serving: 6

Sundakkai vathal/Dried turkey berry cup (substitute with any other sun-dried vegetable)
Sambar onions/Shallots - 1 cup peeled and halved
Curry leaves - 1 sprig
Mustard seeds - 1 tsp
Tamarind extract from a lemon sized ball
Turmeric powder Salt to taste
Jaggery - 2 tbsp grated (adjust as per taste)
Gingelly oil - 3 tsp
Whole dry red chillies - 4
Toor dal - 1 tbsp
urad dal - 1 tbsp
Coriander seeds - 1 tbsp
Whole pepper seeds - 1 tbsp
Asafoetida - 1/2 tsp
Raw rice - 1/2 tbsp.
Fenugreek seeds - 1 tsp

Instructions

Heat a heavy bottomed pan and dry roast the ingredients given under spice paste till the dals turn golden and the ingredients are nicely toasted. Cool. Grind to a fine paste adding very little water.
To the same pan, add gingelly oil. When hot, add mustard seeds and let splutter. Add in the chopped shallots and curry leaves and fry till the shallots turn translucent.
Add in the sundakkai vathal (or any other sun-dried vegetable of choice) and fry for a minute.
Pour in the tamarind extract. Add turmeric powder and salt and bring to a boil. Lower heat to medium-low and let the mixture simmer for 5-10 minutes.
Stir in the spice paste and mix well to incorporate into the boiling tamarind mixture. Add a little water if it is too thick. Adjust to your desired consistency. Add in grated jiggery. Mix well. Taste and adjust seasoning.
Switch off. You could finish with a tempering of gingelly oil if you wish. Serve hot with rice and appalam.

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