KALYANA VATRAL KUZHAMBU

A very interesting vatral kuzhambu served at weddings. Here’s the recipe for you!!

©Deepa Sekhar
©Deepa Sekhar

INGREDIENTS

To make the Vatral Kuzhambu Powder

Coriander seeds – 1 1/2 cups
Chana dhal – 1/2 cup
Toovar dhal – 1/4 tablespoon
Urad dhal – 1/2 tablespoon
Fenugreek seeds – 1/4 teaspoon
Dry red chillies – 1 1/4 cups

Dry fry in a pan till golden and grind to a fine powder.

INGREDIENTS TO MAKE THE KUZHAMBU

Manathakkali vathal – 2 tablespoons
Thick tamarind extract – 1 cup
Jaggery – A small piece
Salt – To taste
Sambhar powder – 2 teaspoons

TO GRIND TO A FINE PASTE

Coconut grated – 3 tablespoons
Vatral kuzhambu powder – 1 1/2 tablespoon

TO SEASON

Gingelly oil (Sesame oil) – 1/4 cup
Mustard seeds – 1 teaspoon
Asafoetida powder – 1/2 teaspoon

GARNISH

Finely chopped curry leaves – 1 tablespoon

METHOD

Heat a heavy bottomed pan. Add gingelly oil. Season mustard & manathakkali vathal. When the vathal turns golden add asafoetida powder. Add sambhar powder and then the jaggery. Sauté. Add salt to taste. Then add the tamarind extract and leave it to boil for 5 minutes. Add the ground paste. Mix well. If the kuzhambu is thick add 1/4 cup of water. Boil. Garnish with curry leaves. Mix well. Serve hot with plain rice, dhal, ghee, poriyal of your choice and a papad.

©Deepa Sekhar
©Deepa Sekhar

CHEF’S TIPS

1. Can store this vatral kuzhambu powder for 2 months.
2. Do not boil the tamarind extract for a long time as it will become bitter.
3. Manathakkali vathal is available in Indian stores. It is also called as wonder berry or black night shade.
4. Make sure the kuzhambu is not too runny.

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2 thoughts on “KALYANA VATRAL KUZHAMBU”

  1. Deepa this is your signature dish…..was so awesome when I tried it! Love all your recipes and am a great fan of your cooking, I keep watching your programs on podhigai without fail! Keep rocking!!!!!

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