Vathakuzhambu
Vathakuzhambu is a traditional South Indian tamarind-based gravy known for its bold, tangy, and spicy flavours. Loved for its long shelf life and rich taste, this kuzhambu is a staple in many households and pairs perfectly with hot steamed rice and a drizzle of ghee.
Equipment
- 1 Pan
Ingredients
- 2 tbsp Manathakkali vathal/Sundakkai vathal
- Lemon size Tamarind
- 1/2 tsp Turmeric powder
- 1.5 tsp Rasam powder
- 1 tsp Red chilli powder
- As req Salt
To temper
- 1 tbsp Gingelley oil
- 1 tsp Mustard
- 1 tsp Channa dal
- 1 tsp Urad dal
- 2-3 no Red chilli
- few Curry leaves
Instructions
- Take tamarind and add about a cup of boiling water. Let it soak and extract the tamarind juice.
- Heat oil in a pan and add mustard seeds. Once they splutter, add urad dal and channa dal. Sauté until they turn golden brown.
- Add curry leaves along with manathakkali vathal or sundakkai vathal. Sauté for 1–2 minutes until aromatic.
- At this time add red chillies and fry for a minute.
- Pour in the tamarind extract and add turmeric powder, salt, rasam powder, and red chilli powder. Mix well.
- Let it boil until it reaches the right consistency.
- The kuzhambu should be neither too thick nor too watery.
- Switch off the flame once done.