How to prepare Sundakkai Vathal Kuzhambu ?
How to prepare Sundakkai Vathal Kuzhambu ? Recipe by Anuradha Ramaswamy
Sundakkai Vathal Kuzhambu
Sundakkai Vathal Kuzhambu-Vathal Kuzhambu/Vatha Kuzhambu is a popular tasty gravy made with Sundakkai/Manathakkali/kothavarankai served with rice in South India.
Vathal Kuzhambu / Vatha Kuzhambu is a popular gravy for rice served all over South India in a traditional meal setting. The Vatha Kuzhambu is made from Sundakkai Vathal or Manathakkali or kothavarankai vathal.
The addition of this Sundakkai Vathal or Manathakkali or kothavarankai vathal adds a unique tangy taste to the Vathal Kulambu. This kulambu is often served in meals right after paruppu kulambu before the round for sambar rice. Vatha Kulambu is also called Vathal Puli Kulambu because the tamarind extract(puli) is slowly simmered over a low flame and in the mean time the gravy extracts the flavors from the added vathal. Thus we end up with concentrated tasty gravy for our rice. I have used sundakkai for my vatha kulambu but you can use other types of vathal such as manathakkali vathal, vendakkai vathal, milagu vathal etc. Each of these ingredients will add a unique taste to the kulambu. Sundakkai also has a lot of health and medicinal benefits and therefore makes this recipe healthier.
Sundakkai Vathal Kuzhambu
Ingredients
Vathal 2 spoon (manathakkali, sundakkai or kothavarankai)
Tamarind gooseberry size
Sambar powder 3 spoon
Turmeric ½ spoon
Mustard seeds ½ spoon
Bengal gram dhal ½ spoon
Asafoetida ¼ spoon
Fenugreek seeds less than ¼ spoon
Curry leaves for seasoning
Gingely oil 2 tablespoon
Salt as per taste
Method
Heat a kadai, pour oil add mustard seeds, fenugreek seeds, Bengal gram dhal, asafoetida, curry leaves and vathal, mix well.
Add tamarind water, turmeric, sambar powder and salt, allow to boil for 10 minutes in medium flame. Turn off and serve with plain rice and appalam / vadam (vadagam).
Note
Can add all the vathal together.
Can add brinjal vathal or vendakkai vathal also
Mix 1 spoon of rice flour in little water and add while boiling as it thickness the khuzhambu.
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