Vathal kuzhambu podi/Powder for tamarind based gravies and curries.

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Vathal kuzhambu podi - Flavour enhancing powder for tamarind based gravies. South Indian cuisine has a variety of gravies prepared to be served with rice. Apart from sambars, another popular gravy is vathal kuzhambu which is tangy and spicy. Most of us make vathal kuzhambu with sambar powder but this powder brings out the real flavour of the vathal kuzhambu. The powder can also be used in curries which makes use of pepper-like raw banana milagu curry.


Ingredients:

Seeds: Coriander seeds and fenugreek seeds are used. Nattu Malli or coriander seeds which are green in colour gives the best results.

Lentils: Tuvar Dal, Chana Dal, whole white urad dal are used.

Spices: Red chillies, Pepper, asafoetida, turmeric are used. Long, thin chillies or round gundu chillies suits the best. Solid asafoetida suits the best. Turmeric root or virali manjal can be used. 

Herbs: Dry curry leaves are used.

Grains- Raw rice is used

Oils and fats: Sesame oil suites the best for making powders in South Indian cuisine.

Method:

  • Saute seeds, spices till a nice aroma comes and dals till golden in oil. It is important to roast everything on a low flame.
  • Powder finely.

Another method:

  • Dry roast seeds spice one by one on low flame separately.
  • Dry roast pepper, turmeric, dals, curry leaves one by one on low flame separately. Dals need to be dry roasted till golden.
  • Saute asafoetida, red chillies in oil.
  • Mix everything and powder.

Variations:

Add 1 more cup of Guntur red chillies for more spiciness.

Storage:

Store it in an airtight container. Stays fresh for a month.

Equipment Used: Large frying pan/ kadai, blender.

Recipe:


Vathal kuzhambu podi

Flavour enhancing powder for tamarind based gravies and curries.

Total time taken: 30 minutes

1 cup = 200ml.

Ingredients with measurements:

Oil - 2 tsp

Coriander Seeds - 1.5 cups

Tuvar dal - 3/8th cup(1/2 of 3/4th)

Urad dal - 1/2 cup

Chana dal - 1/8th cup

Pepper - 1/8th cup

Fenugreek Seeds - 1 tsp(5 ml)

Red chillies - 1 cup

Asafoetida - 1 pinch

Curry leaves - 1 sprig.

Turmeric powder - 1 tsp

Raw Rice - 1 tbsp

Directions with pics:

1. Heat oil in a Kadai. Add fenugreek seeds, asafoetida, when it turns slightly golden and when hing starts getting roasted, add the dals, pepper, coriander seeds, curry leaves, red chillies, rice.

2. Roast everything in low flame till dals turn golden and a nice aroma comes. You can also follow the second method.

3. Allow to cool down.


4. Transfer everything to a blender. Powder finely.

5. Add turmeric powder mix well.

6. Store it in an airtight container.


Recipe Source: Samaithu Paar












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