Vatha Kuzhambhu/Vatral Kulambhu
Vatha kuzhambhu is our traditional south indian recipe.Food like sambar,rasam,vatha kulambhu, mooru(buttermilk)play a major role in our culture.For this vatha kulambhu dry vathal like Manathakkali (black nightshade) or sudakkai (Turkey Berry) is widely used.small onion and these two vathal play as a main ingredients.Few people like to add dry vegetables or fresh vegetables like vendakai(ladys finger),brinjal .I don't prefer using vegetable when I want it authentic,but I garnish finally with "VADAGAM" on top to get that proper village side flavour.
- Prep Time : 10 minutes
- Cook Time : 20 minutes
- Yield : 2-4
Ingredients
- Manathakali vatha/any vathal - 3 tsp
- Sundakai vathal(turkey berry) - 1 tsp
- Sesame oil - 5 tsp
- Small onions - 1 cup
- Tamarind juice/paste - 1 /2 cup
- Garlic - 15
- Turmeric powder - 1/2 tsp
- Vadagam - 2-3
- Salt to taste
- For Seasoning
- Mustard seeds - 1/2 tsp
- Urad dal(ulandham paruppu) - 1/4 tsp
- Fenugreek seeds - 1/4 tsp
- Curry leaves - as per requirement
- Asofaetida(hing) - 1/4 tsp
- DRY ROAST THESE:
- Dry red chillies - 10-15
- Plain rice - 2 tsp
- Coriander seeds/dhania - 4 tsp
- Jeera - 2 tsp
- Fenugreek seeds - 1/4 tsp
- Toor dal - 3 tsp
- Pepper - 1 1/2 tsp
Instructions
1.Dry roast toor dal,coriander seeds/dhania,fenugreek/vendhayam,pepper,jeera,dry red chillies,rice separately.
2.Peel garlic,small onion as whole do not chop it use it whole to get that traditional taste like our older generation does it.soak tamarind in water for 5 min and make paste out of it.
3.This spices when dry roasted can be used as our vatha kulambhu powder instead of the store bought try this they smell fresh and taste very good.
4.Now take manathakali vathal.Heat oil in kadai/pan fry manathakali first the flavour is heavenly keep frying them until they are mild dark brown in colour.
5.Then add mustard,urad dal,fenugreek,curry leaves,hing,small onion,garlic and saute for 5 min till they become tender and soft.
6.Now add the tamarind juice to it let it boil for a minute then add turmeric powder &salt.
7.Now grind the spices to smooth powder without adding water,you can use the rest for later.store in air tight container it will stay for a month.
8.Now add the powder to the kulambhu(4 tsp& store the rest for later) and let it boil for 10 min until the oil starts oozing out.finally roast the vadagam given below for 2 mins.
9.Crush them with your hands or add them as whole as garnish to the kulambhu finally.Guest will be all flattered when they taste this dish,its like bringing our ancient time cooking to life.
10.Serve this hot with white rice along with papad&kootu.
(1 votes, average: 5.00 out of 5)
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hi Janani, happy to see your blog…nice presentation..keep going…
Thx u shanthi.Love ur site too that spinach paniyaram was very different I did have a look at it Must try from ur blog.