Sundaikkai Vathal Kuzhambu - Vathal kuzhambu is a common gravy that is made in any south indian house hold. Vathal refers to dried veggie or berry. Dried berries and vegetables are available in super markets or any stores which stock up on appalams, vadams and vathal. It can also be prepared at home during summer season. Dried berries, dried vegetables along with legumes are used in preparing this gravy. Cluster beans vathal, brinjal vathal, bitter gourd vathal and black night shade are some of the berries used to make this kuzhambu, not only the berries and veggies but also legumes like channa are used in this gravy.
Ingredients:
Dried berries - Sundaikkai vathal or turkey berry is used or any dried vegetable can be used.
Lentils - Tuvar Dal is used.
Spices - Red chillies, crystal salt, solid hing are used.
Spice powders - Turmeric powder, home-made sambar powder, red chilli powder are used.
Liquids - Tamarind Extract, coconut milk are used. I'm using home made coconut milk. Store -bought can be used . Dilute the coconut milk with water and use.
Seeds - Mustard seeds, fenugreek seeds are used..
Herbs - Curry leaves are used.
Oils and fats - Sesame oil is used and suits the best.
How to make:
Season the oil with seeds, dals, spices, dried berries and herbs.
Saute spice powders.
Boil with tamarind extract and salt.
Mix coconut milk. Switch off the flame.
Accompaniments:
It goes well with rice, curd rice, upma, puttu
Substitutions:
Use Vathal Kuzhambu podi instead of sambar powder. Avoid coconut milk.
Use fresh blacknight shade berry or fresh turkey berry which is available in the season.
Variations:
Vendaya kuzhambu:
Instead of dried sundaikkai use 1 tbsp of methi seeds or vendayam in the seasoning. Allow the seeds to become red. Proceed as per the directions.
Storage:
It can be stored in the fridge for 2 days, for a week if coconut milk is not added.
Pre-Preparation:
- Soak lemon sized tamarind in hot water for 15 minutes. Squeeze and extract thick juice.
- Take quarter of a small coconut, grate or chop the meat into pieces. Put them in the blender along with a cup of warm water(preferably). Grind them, without making a fine paste. Filter the coconut extract with a juice filter and collect the milk. Squeeze the remains with the hands and extract the juice completely.
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Equipments Used: Kadai/sauce pan, blender.
Recipe:
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| Sundaikkai vathal kuzhambu |
Total Time Taken: under 30 minutes
No.of servings - 4
1 cup = 200ml
Ingredients with measurements:
Tempering:
Sesame oil - a small round ladle ful
Mustard seeds - 1/2 tsp
Tuvar dal - 1 tbsp
Red chillies - 3
Fenugreek seeds - 1/4 tsp
Sundaikkai vathal - a handful
Tamarind - lemon sized
White crystal salt - to taste
Spice powders:
Turmeric powder - 1/2 tsp
Sambar powder - 2 tsp full
Red chilli powder - 1/2 tsp(optional)
Others:
Coconut milk - 1/4 cup
Directions with pics:
1. Heat ladle ful of sesame oil in a kadai/pan. Add all the ingredients given under "tempering".
2. Add all the 'spice powders'. Saute for 2 minutes.
4. Allow to boil till the gravy thickens.
5. Add coconut milk. Allow for one boil. Switch off the flame.
Note:
After adding coconut milk dont boil the gravy for long, it will curdle
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