Vatha Kuzhambu is a south indian delicacy and had with white rice topped with either sesame oil or ghee. There are lots of different types of preparation for this dish and this one calls for freshly ground spices with no onion and garlic. It is usually topped with dry vegetables like manthakalikai or sundakkai. It can be preserved for a week in the refrigerator as it has no coconut or lentils.
Ingredients Required:
Tamarind paste - 2 tsp (dissolved in 2 cups of water)
Sesame oil - 1 tbslp
Mustard seeds - 1 tsp
Red chilli - 2, broken
Curry leaves - 5
Hing - pinch
For the spice paste:
Sesame oil - 1 tblsp
Channa dhal - 2 tsp
Urad dhal - 2 tsp
Fenugreek seeds - 1/2 tsp
Coriander seeds - 3 tsp
Cumin seeds - 4 tsp
Pepper - 1/2 tsp
Red chilli - 6
Raw rice - 1/2 tsp
Hing - big pinch
Curry leaves - 10
Tomato - 2, chopped
Dried Vegetable:
Sundakkai or manthakalikai - 1/4 cup
Sesame oil - 1 tblsp
How to make:
In a pan, add the oil and fry the ingredients under spice paste in the same order till curry leaves leaving couple of seconds between each of them.
Fry till a nice aroma rises and set aside.
In the same pan, add the tomato and cook till mushy. Set aside along with the other fried ingredients.
After cooling to room temperature, blend to a smooth paste and set aside.
In another pan, add the oil and mustard seeds. Allow to splutter.
Add the curry leaves, hing and tamarind water.
Bring to a boil.
Add the blended paste and mix well.
Bring to a boil.
In another small pan, add oil and fry the dried Vegetable.
Add this to the Kuzhambu along with the oil and serve on top of white rice and ghee or sesame oil.
Notes:
Do not substitute sesame oil with any other oil as it imparts a wonderful aroma and taste to the Kuzhambu.
If you are using tamarind instead of the paste, take the pulp by adding two cups of water and allow to boil till well cooked for around 5 minutes.
This Kuzhambu stays well for a week when refrigerated and tastes much better the next day with all the flavors soaked in.
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