Vathal Kuzhambu

INGREDIENTS

To grind

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Table 1

vathal kuzhambu

For Gravy

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Table 2

vathal kulambu

DIRECTIONS

1) Heat up 1 teaspoon of oil and roast all the ingredients in Table 1. Let it cool and grind it in a blender. You can also make it like a paste

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2) Peel the skin of the small onion and garlic ( if you don’t like garlic you can avoid it)

3) Soak the tamarind in one cup of water and get the extract

4) Heat up the sesame oil in a pan. Add the channa dal and let it turn into a golden color, then add mustard and urad dal. When the mustard seeds crackle add the onion, garlic, and curry leaves

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5) When the mustard seeds crackle add the onion, garlic, and curry leaves and let it fry 2 minutes

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6) Now add the ground masala, asafoetida, turmeric powder and saute it for 2 minutes

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7) Add the tamarind juice. Let the gravy boil till it gets thicker

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8) Heat up some oil in a pan and roast the dry turkey berry/ sundakkai vathal

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9 When the gravy gets thicker add the roasted vathal to the gravy. Let it cook for another 5 minutes. Finally you can add a small amount of jaggery to reduce the hotness of the gravy.

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Now the Chettinad Vathal Kuzhambu is ready to serve

DSC03535Note: If you want to store this gravy for a long time you should add more oil (the oil will preserve this gravy for a long time)

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