Friday, October 7, 2011

Kuzhambu - Vathakuzhambu

Kuzhambu is thicker version of sambar. Sambar is prepared with dhal, vegetables and tamarind juice. But kuzhambu is made without dhal.
If made with Vathal, it is called Vathakuzhambu.
Vathals are preserves of Sundakkai, Manathakkali, Mango and some other vegetables dried in the Sun.
Kuzhambu can be made only using Vathal, Or only using Vegetables Or both.

Kuzhambu [ Vathakuzhambu ]

Some of the vegetables suitable for making Kuzhambu are Brinjal, Drumstick, Avaraikai, Yam, etc.,...

Tamarind                                       : A small amla size ball
Manathakkali Vathal                      : 1 Tsp
Garlic                                            : 12 to 15 cloves
Onion                                            : 1 medium sized (If big onion)
                                                     : 10 to 12(If small onion)

Brinjal                                          : 1
Yam                                              : 100 gm
Drumstick                                      : 1
Avarakkai                                     :5 to 6
Tomato                                         : 1 small
Cooking oil                                   : 3 Tsp [ Adjust ]
Turmeric Powder                           : A Pinch
Sambar Powder                            : 3 Tsp  heaped
Coriander Powder                         : 1 Tsp 
Salt to taste 
asafoetida powder                        : 1/4 Tsp
Curry leaves                                : 12

To temper:
Mustard Seed                               : 1/2 Tsp
Grams dhal                                   : 2 Tsp
Ground nut [ Pea nut ]                 : 3 Tsp
Fenugreek                                    : 1/4 Tsp
Gingelly oil                                   : 3 Tsp

Soak tamarind in a small bowl with lukewarm water.
Keep a kadai on slow flame & add 3 Tsp oil.
Crackle mustard seeds.
Then add asafoetida, gram dhal, ground nuts, fenugreek and manathakkali vathal ( if available).
Add curry leaves.
Now add chopped garlic and onion (can be used without chopping also ).

Saute them for 3 to 5 minutes.
Then add cut tomatoes.
Saute for 2 minutes and then add cut pieces of the vegetable.
If yam is taken saute well as it takes more time to cook.
Now add all the powders one by one.
Saute for a minute till it gives out aroma. Now add a cup of water.
Cover the kadai with a lid.
Once the vegetables are properly cooked add

strained tamarind water & salt.
Let it simmer for 5 to 7 minutes till the raw smell of tamarind goes off.

Transfer kuzhambu into a serving bowl and garnish with curry leaves.

Note : A tsp of jaggery can be added along with salt to bring out the taste and even out the spiciness.

Kuzhambu [ Vathakuzhambu ]

Kuzhambu - vathakuzhambu tastes good with white rice.
Take white rice in a plate add vathakuzhambu and a tsp of gingelly oil ( till/sesame oil ). Mix well and enjoy with any curry/stirfry and fryums/papad.
Vathakuzhambu is an excellent side dish for paruppu rice, paruppu podi ( any podi ) rice, keerai masiyal rice and curd rice.
It also tastes good with Idly and dosai.

Some more curry recipes you might like to try

Manathakkali vathakuzhambu
Milagu [ black pepper ] Kuzhambu
Milagu [ black
pepper ] kuzhambu
Venthaya [ fenugreek ] kuzhambu
Venthaya [ fenu
-greek ] kuzhambu
Poosanikkaai [ pumpkin ] morekuzhambu
Vazhaipoo [ banana blossom ] kuzhambu