Vathakuzhambu is a famous and popular gravy from South that uses dried vathal like dried Manathakkali, dried sundakkai in the gravy. But we can also make this gravy without vathals. Instead we can use shallots. The tanginess of the tamarind and mild sweetness of the shallots makes this gravy a lip smacking one. This gravy tastes better the next day because the flavour of shallots penetrate deeper with time. This gravy can be had with dosai too. It can also be had with curd rice.
Tamarind – Gooseberry size
Shallots – 1 cup
Turmeric powder- 1/2 tsp
Salt – As per taste
Sambar powder / Rasam powder – 2.5 tsp
Gingelley oil – 2 tsp
Mustard – 1 tsp
Urad dhal – 1 tsp
Channa dhal – 1 tsp
Red chilli – 2
Green chilli – 1
Curry leaves – few
- Soak shallots in a cup of water for 2 hours. Peel the skin out and keep the shallots aside.
- Take tamarind and add little water, boil it for two minutes and keep aside. Then extract juice from it. Tamarind extract is ready.
- In a heavy bottomed vessel or kadai, add gingelley oil and splutter mustard seeds.
- Once they crack, add urad dhal, channa dhal, red chillies, green chilli, curry leaves.
- Saute until they turn golden brown in colour.
- Then add the peeled our shallots, saute until they are transparent.
- Once the shallots look transparent, add the extracted tamarind juice.
- Add turmeric powder, salt, sambar powder or rasam powder and allow it to boil.
- Cook until the raw smell goes off.
- Chinna Vengaya Vathakuzhambu is ready.
- Serve it with hot rice, papad and Potato curry.
- If the gravy is watery, take a tsp of rice flour in a cup, mix it with little water and add it into the vathakuzhambu.
- I have added homemade Sambar powder. You can adjust the quantity of sambar powder, according to its spiciness.