Vathal Kozhambu is a traditional spicy South Indian Brahmin recipe. Vathal is a sun dried vegetable and kozhambu refers to the spicy gravy. In my recipe I have used black night shade. Fresh vegetables like drumstick, potato, brinjal(eggplant) can also be add in the gravy along the dry ones. The other dry vegetable that could be used is turkey berry.
Ingredients:
Tamarind- small lemon sized
Sambar powder- 2 tsp
Corriander powder- 1 tsp
Tomato- 1
Manathakkali Vathal (Dried Black Night shade)- 1 tbsp
chilli powder- 1/2 tsp (optional)
salt to taste
ghee- 1 tsp
Seasoning
Gingely oil(sesame oil)- 4 tbsp
Mustard seeds- 1/2 tsp
Fenugreek seeds- 1/4 tsp
Chenna dal- 1/2 tsp
Asefotida- 1/4 tsp
curry leaves- 1 string
Method:
Soak the tamarind in 3 cups of warm water for 10 minutes. Get a thick extract from the tamarind pulp. Chop the tomato finely. Heat a pan and add gingely oil(sesame oil), mustard seeds, fenugreek seeds, chenna dal. When the mustard seeds cracks add asafoetida, curry leaves and the chopped tomato. Add sambar powder and corriander powder and fry them until the tomato becomes tender. Now pour the tamarind extract. Add chilli powder and salt and allow it to boil. Then simmer the flame and cook until the oil gets separated from the gravy. Heat one tsp of ghee in a small wok and fry the manathakali vatal until brown and add it to the spicy gravy. This goes well with white rice and ghee/sesame oil.
Note: Adding fried papad to the gravy also gives a nice taste.
Ingredients:
Tamarind- small lemon sized
Sambar powder- 2 tsp
Corriander powder- 1 tsp
Tomato- 1
Manathakkali Vathal (Dried Black Night shade)- 1 tbsp
chilli powder- 1/2 tsp (optional)
salt to taste
ghee- 1 tsp
Seasoning
Gingely oil(sesame oil)- 4 tbsp
Mustard seeds- 1/2 tsp
Fenugreek seeds- 1/4 tsp
Chenna dal- 1/2 tsp
Asefotida- 1/4 tsp
curry leaves- 1 string
Method:
Soak the tamarind in 3 cups of warm water for 10 minutes. Get a thick extract from the tamarind pulp. Chop the tomato finely. Heat a pan and add gingely oil(sesame oil), mustard seeds, fenugreek seeds, chenna dal. When the mustard seeds cracks add asafoetida, curry leaves and the chopped tomato. Add sambar powder and corriander powder and fry them until the tomato becomes tender. Now pour the tamarind extract. Add chilli powder and salt and allow it to boil. Then simmer the flame and cook until the oil gets separated from the gravy. Heat one tsp of ghee in a small wok and fry the manathakali vatal until brown and add it to the spicy gravy. This goes well with white rice and ghee/sesame oil.
Note: Adding fried papad to the gravy also gives a nice taste.
Simply amazing..
ReplyDeleteThanx Divya
ReplyDeleteNever tasted vathal kuzhambu before..Looks tempting!
ReplyDeletenew to me...bookmarked
ReplyDeletethis kuzhambu is new to me...very interesting...
ReplyDeleteYour vathakuzhambu looks mouthwatering.
ReplyDeleteFollowing your blog now
This has come out excellent every time I have tried it. Just wanted to know--Any particular reason why we put sambar podi and coriander podi, instead of using Vathal Kulambu podi itself? I substitute Aachi Vathal Kulambu podi instead of sambar podi, but add a little coriander podi though. Please clarify Swarnavalli.
ReplyDelete