Vatha Kuzambhu

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Soya Urundai Kuzhambu, Valache Birde(Sprouted Beans in Coconut Gravy) , Chettinad Meen Kozhambu(Fish Curry) , Chettinad Kathrikai Ketti Kozhambu

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Ingredients

  • Lemon sized tamarind
  • 1 tsp - rice flour
  • 1 tbsp - tur dal
  • 4 tbsp - vathal - either Manathakkali or Sundakkai (vathals are dried in sun) available in all grocery stores
  • Salt to taste
  • 1 tsp - jaggery
  • 1 tsp - mustard seeds
  • 1 tsp - methi seeds
  • Asafoetida, a pinch
  • 2 tbsp - gingelly oil
  • 2 tbsp - sambar powder
  • Curry leaves

How to Make Vatha Kuzambhu

  • Heat oil in a heavy kadai and add methi seeds, then red add mustard seeds. When mustard splutters, add the tuvar dal and fry till it turns red. Add vathal and fry for a minute or two.
  • Now add sambhar powder and fry again for a minute.
  • Add asafoetida, curry leaves, rice flour, pour a glass of water and add salt.
  • When water boils, add the extracted tamarind juice (which should be thick as a pulp) and allow it to boil.
  • When tuvar dal looks cooked, and oil is floating at the top, add jaggery and switch off the stove.
  • Serve the same with hot cooked rice and fried potato sabzi or roasted papads.

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