Vathal Kuzhambu:

To make the meal Maharaja, South Indian meals include a variety of Kuzhambu combinations, desserts, and vegetables as a side dish. Vathal kuzhambu is a tangy, sweet, sour, and slightly spicy curry that can be refrigerated for 3 to 5 days and eaten with plain-cooked rice. It goes well with Idli dosas as well.

This method can be used to make curries with sun-dried berries (manathakkali vathal) or Sunda vathal, Thakkali (Tomato)kuzhambu, Poondu (Garlic)kuzhambu, and kara kuzhambu. This kuzhambu has fans all around the world because it provides the delicious feeling of a full dinner with tongue-tickling delicacies.

Ingredients:

Vathal-1tsp powder

Onion-1/2 cup 

Garlic 7 pods 

Tomato-1 

Tamarind-lemon sized ball 

Chilli powder-2 tsp 

coriander powder-2 tsp OR 

sambar powder-3 tsp 

To season: 

Oil-2 tbsp 

Vathal (sun dried berries) (manathakkali vathal) or Sunda vathal – 2 tablespoons 

Fennel seeds-1/2 

Cumin seeds-few 

Methi seeds-few 

Curry leaves-2 twigs 

sesame oil-1 tsp 

Preparation: 

1. Pearl onion, garlic, and tomato, peeled and sliced
2. Soak the tamarind in 1/2 cup warm water for 30 minutes to extract the pulp.
3. To achieve the added flavor of vathal infused kuzhambu, roast 1 tsp of vathal and grind it to powder.
4. Pour 2 cups of water, salt, tamarind extract, chili masala powders, and turmeric powder into a mixing basin and set aside.

The first half of the preparation is now complete.

Method:

Heat oil in a skillet and add “To season item” Vathal to proceed with other things after spluttered add curry leaves and sliced vegetables simmer for 3 minutes until you get a wonderful aroma.

Now add the combination that we made in step 4 above, along with the roasted crushed vathal powder.

Allow it to boil until it reaches a semi-liquid consistency; you’ll see the oil gradually floats to the top at this point, and it’s time to add the jaggery and sesame oil.

Stir thoroughly and leave to simmer for 2 minutes.

Place in a serving bowl.