kalakkalsamayal: karakuzhambu

Tuesday, February 25, 2014

Manathakkali Vathakuzhambu

#ManathakkaliVathakuzhambu : The method of doing #vathakuzhambu, in short #kuzhambu is just like sambar but without dal [ lentil ].
Vathakuzhambu as the name suggests is prepared using vathals such as dried manthakkali, dried Sundaikkai, dried mango. Not all the vegetables are suitable for kuzhambu.
Brinjal, drum stick, ladies finger, yam, avarakkai are some of the best suited vegetables for making kuzhambu. Legumes like karamani, channa are also widely used in the preparation of vathakuzhambu.

I have few manathakkali plants in my garden. I regularly use the leaves to make paal saaru. The beautiful unripe fruits were hanging in the plant.I harvested those fresh manathakkali from the plant and decided to make vathakuzhambu using it along with little dried manathakkali. Here comes the recipe.

Ingredients:

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)
Fresh Manathakkali : 1/4 cup
Dried Manathakkali : 1 Tsp
Ladies finger : 4 or 5 [ optional ]
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
Jaggery : 1/2 Tsp [ optional ]

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

Method:
Soak tamarind in a small bowl with lukewarm water.
Keep a kadai on slow flame & add 1 Tsp oil.
Crackle mustard seeds.
Then add asafoetida, gram dhal, ground nuts, fenugreek and manathakkali vathal.
Transfer into a pressure pan/cooker.
Now again add 2 Tsp of oil and then add curry leaves.Now add chopped garlic and onion (can be used without chopping also ).
Saute them for 3 to 5 minutes.
Now add tomato pieces and saute for a minute.
Then add ladies finger & fresh manathakkali and saute for 2 minutes.

Finally add all the powders and keep stirring until it gives out aroma.
Immediately transfer into the cooker.
Add salt and a cup of water into the cooker and mix well with a ladle.
Heat over a medium flame.
Squeeze tamarind with 1/2 cup of water and strain through a colander.

When it starts boiling add the tamarind water and jaggery.
Close the lid with weight on.
Cook for a whistle and open after the steam completely subsides.
Transfer into a serving bowl.

Manathakkali Vathakuzhambu

Vathakuzhambu and sutta appalam is the best combination foods.
Now it can be changed to Vathakuzhambu and microwaved appalam!!

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

kuzhambu -
Vathakuzhambu

Milagu [ Black
pepper ] kuzhambu

Venthaya [ Fenu
-greek ] kuzhambu

Pumpkin
Morekuzhambu

Vazhaipoo
kuzhambu

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Friday, October 7, 2011

Kuzhambu - Vathakuzhambu

#KUZHAMBU or #Kozhambu

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.

Preparation Time : 10 - 15 mins
Cooking Time : 10 mins
Quantity : 2 Cups approx.

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

Ingredients:
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
OR
Yam : 100 gm
OR
Drumstick : 1
OR
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

Method:
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 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

Venthaya [ fenu
-greek ] kuzhambu