Sunday, 5 July 2015

Vathal kuzhambu ! (With Sundaikai Vathal)



Vathakuzhambu or Vatral Kuzhambu is a tangy stew from the state of Tamilnadu. It used dried veggies like turkeyberry (sundaikai) or Sunberry (Manathakkali) or sometimes just with Onion. 
It doesnt need any exotic ingredients and very simple and quick. The best part is it has more shelf life and can be stored in fridge for 2 - 3 days. 
I love the spicy and tanginess with slight bitter taste from sundaikai making it a mix of flavors. Best served with rice and I pair it with curd rice too :)
Sundaikai has lot of health benefits and we used to have a plant at home whoch yields plenty of sundaikai. My mom makes sundaikai sambar and chutneys. It is bitter but very good for health. People who cant eat the fresh veggie can try this kuzhambu to consume turkeyberry in dried form.


INGREDIENTS
English
English
Tamil
Telugu
Hindi
Quantity
Dried TurkeyBerry
Sundaikai Vathal
EndunUsthakaya
Sukhi Bhankatiya
1/2 cup
Oil
Ennai
Nune
Thel
3 - 4 tbsp
Mustard Seeds
Kadugu
Aavalu
Rai
1 tsp
Cumin Seeds
Seeragam
Jeelakara
Jeera
1 tsp
Fenugreek Seeds
Vandhayam
Menthalu
Methi Dana
1/2 tsp
Asafoedita
Perungayam
Inguva
Hing
a pinch
Dried Red Chillis
Kainda Milagai
Endu Mirapakaya
Sukhi Lal Mirch
2 Nos
Curry Leaves
Karuvepilai
Karivepaku
Kadi Patha
1 sprig
Onion
Vengayam
Ullipaya
Pyaaz
1 medium
Garlic
Poondu
Vellulli
Lehsun
3 cloves (Big)
Salt
Uppu
Uppu
Namak
As Needed
Sambar Powder (or homemade chilli powder or Kuzhambu powder)
3 tsp
Red chilli Powder



1 tsp
Tamarind
Puli
Chinthapandu
Imli
lemon size
Jaggery
Vellam
Bellam
Gur
1 tsp






.

STEPS
  • In a pan heat oil and fry the dried turkey berry (sundaikai vatral) till it is golden brown.
  • Transfer to a separate plate and keep it aside.

  •  Now add mustard seeds, channa dal ( i forgot to add here and added after few steps ) and fenugreek seeds, followed by broken red chillis and cumin.
  • Then add the chopped garlic and saute for few seconds.

  •  Add onion and saute it well in the oil until soft and translucent. 
  • Reduce the flame to low and Then add the sambar powder and red chilli powder and fry well in oil.

  •  Once the spice powders are mixed well in oil and roasted, add the fried turkey berry back to the pan and add the tamarind extract.

  •  Add some more water and let the whole mixture come to a nice rolling boil. Add only half the salt needed for kuzhambu as the dried turkeyberry already has more salt.
  • You can close and cook too for 3 - 5 minutes.
  • The kuzhambu will start thickening and now add the asafoedita and jaggery.

  • Allow the jaggery to melt and get incorporated with the kuzhambu.
  • In medium flame cook the kuzhambu for another 2 - 3 minutes and by this time oil will start separating on sides and reached the thickness we are looking for.
  • Refer the third pic to see the oil separated and floating on top.
NOTES
  • Vathakuzhambu needs a bit more oil so that it stays good even for 2  - 3 days.
  • Use gingelly oil (nallennai) for best results.
  • Do not skip asafoedita and curry leaves (I didnt have curry leaves) as they accentuate the flavors.
  • You can do this with any type of vatral like manathakkali  (dried sunberry) too.
  • Make it No onion No garlic (Brahmin Style) by just skipping those two ingredients. In that case need not fry the sundaikai separately in first step. You can add it along with the tadka ingredients only and fry.
  • Sambar powder gives nice flavor, you can also use homemade chilli powder (or  store bought kuzhambu milagai thool) that is made with dals. It works well too.
  • Do not skip the jaggery, trust me it doesn't make the whole dish sweet but nicely balances the flavors.
  • Adjust tanginess (tamarind) and spiciness as per your taste.
  • Serve with rice and papad. Best combo.


With Love,



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