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Brahmin style Vathal Kuzhambu

May-12-2016
Jayanthi Padmanabhan
15 minutes
Prep Time
20 minutes
Cook Time
6 People
Serves
Read Instructions Save For Later

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.

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • Tamil Nadu
  • Frying

Ingredients Serving: 6

  1. Sundakkai vathal/Dried turkey berry cup (substitute with any other sun-dried vegetable)
  2. Sambar onions/Shallots - 1 cup peeled and halved
  3. Curry leaves - 1 sprig
  4. Mustard seeds - 1 tsp
  5. tamarind extract from a lemon sized ball
  6. turmeric powder Salt to taste
  7. jaggery - 2 tbsp grated (adjust as per taste)
  8. Gingelly oil - 3 tsp
  9. Whole dry red chillies - 4
  10. Toor dal - 1 tbsp
  11. urad dal - 1 tbsp
  12. coriander seeds - 1 tbsp
  13. Whole pepper seeds - 1 tbsp
  14. asafoetida - 1/2 tsp
  15. Raw rice - 1/2 tbsp.
  16. Fenugreek seeds - 1 tsp

Instructions

  1. 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.
  2. 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.
  3. Add in the sundakkai vathal (or any other sun-dried vegetable of choice) and fry for a minute.
  4. 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.
  5. 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.
  6. Switch off. You could finish with a tempering of gingelly oil if you wish. Serve hot with rice and appalam.

Reviews (2)  

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Rekha Dinesh
Jun-20-2016
Rekha Dinesh   Jun-20-2016

Tarunima Tripathi
May-17-2016
Tarunima Tripathi   May-17-2016

just the description of this dish is making my mouth water, so yum!

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