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August 5, 2009

Arachuvitta VathaKuzhambu Recipe

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Yum
We had this vathakuzhambu in a banquet..It was excellent.We all had 2 ,3 servings..WinkOne of my relatives asked the recipe from the cook and told my MIL.She tried at home and it came out wellThumbs-up…Last week i made this for my husband’s lunch box along with chow chow kootu..It was a divinely combination..I stocked it and had for 2 days .Day by Day i found the taste got improved and made me thought, i could have made it more Thinking….So here comes the flavorful , restaurant style vathakuzhambu ..I’ve given the recipe for two people.

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Ingredients
  • Tamarind – A big gooseberry size or a small lemon size
  • ***Sambar powder – 1/2 – 3/4 tsp (adjust)
  • Turmeric powder – 1/4 tsp
  • Sundakkai / Dried Turkey berry – 10 nos
  • Garlic – 10 – 12 flakes..
  • Gingely oil – 1 tbsp
  • Jaggery – a small piece
  • Salt & water – as needed.
To Roast & Grind:
  • Mustard seeds – 1/8 tsp
  • Fenugreek seeds – 1/4 tsp
  • Jeera – 1/2 tsp
  • Urad dal – 1/4 tsp
  • Red chillies - 5 nos
  • Coriander seeds - 1 tsp
  • Toor dal / Thuvaram paruppu – 2 tsp 
  • Curry leaves - 1 small sprig ( 5-7 leaves)
  • Grated Coconut – 1 tsp 
To Saute:
  • Mustard seeds – 1/2 tsp
  • Small onion- 5 nos (finely chopped)
  • Garlic – 3 flakes (finely chopped)
  • Curry leaves – a sprig (finely chopped)
  • Oil – 2 tbsp
Method:
  1. Soak tamarind in water for 15 mins and extract the juice from it.
  2. Add sambar powder,turmeric powder and salt to it..Keep aside.
  3. Heat oil in a kadai with 1 tbsp of oil and roast the turkey berries till nice aroma arises(It should turn black)..Set aside.
  4. In the remaining oil roast all the ingredients given under “roast & grind”  in the same order.No need to roast the coconut.(Make sure no ingredient turns black..this will spoil the nice aroma of the gravy).Cool and grind it to a paste by adding little water.
  5. Now add the roasted turkey berries to the paste and set aside.
  6. Heat the kadai with oil and add mustard seeds,chopped onion,chopped garlic and whole garlic flakes,chopped curry leaves and saute till garlic turns light golden brown with nice aroma. Saute in medium flame.
  7. Then add the tamarind extract and let it boil for sometime. Add the jaggery.
  8. Finally add the paste along with turkey berries and allow to boil for sometime.The gravy will become thick and reduce in volume.So add little water .It should neither be too thick nor watery.
  9. Last but not the least, add 2 tsp of gingely oil , mix it and cover..
Serve with any kootu and papad!!
Note:
It tasted  best the next day.So prepare at least two,three hours in advance before serving !! I’ve added the turkey berries at the end because i want it a bit crunchy..If u like u can add with tamarind water in the beginning…!!

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***OUR SAMAR POWDER:
 1cup - 200ml
  • Coriander seeds – 1/4 kg ( 1.25 cup)
  • Red chilly(long ones) – 1/4 kg (1.25 cup)
  • Fenugreek seeds – 50 gms ( 1/4 cup)
  • Toor dal – 50 gms (1/4 cup)
  • Channa dal – 50 gms (1/4 cup)
  • Pepper corns – 50 gms (1/4 cup)
  • Jeera – 2 tbsp
  • Turmeric powder – 50 gms (1/4 cup)
We usually grind this in flour mill and use it for 3-4 months …We use this powder for Sambar , vathakuzhambu , pitlai , poricha kuzhambu ,Kootu , poriyal and paruppu rasam.This powder plays the major role in our day-to-day cooking..We don’t use red chilly powder at all..This itself is sufficient..
For this kuzhambu , u can  any brand  sambar powder or replace with 1 tsp of coriander powder and 1/2 tsp of red chilly powder..
Bye.Catch u all in my next post Wave


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39 comments :

  1. Mmm mmm looks so tempting and yummy vatha kulambu... really mouthwatering

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  2. Chitra,
    havent heard of sundakkai, could u tell me an alternative for this veggie? the sambar looks yummy dear.
    Thanks for trying the santosh recipe :) am glad u liked it :)
    Enjoy the week ahead!
    TC

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  3. Nice one Chitra..even I dunno what Sundakkai is..is it a small green thing,that looks like big peas??
    The kuzhambu format is the same we follow for varatharappu..me n husband really love it ..make it with pavakka,egg plant etc..n yes as u said taste increases as it sits ..:)

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  4. Thats a yummy curry. All these kind of curries definitely taste better after they are allowed to sit for sometime. Btw, what is sundakkai?

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  5. Hi Chitra, thanks for visiting my blog. Yeah this is a different type of vathakuzhambhu, but i like it in any form ;)

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  6. Vathakuzhambu looks very tempting. I also make sundakkai vathkuzhambu very often. But little different. I would like to try ur version too.

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  7. A.W.E.D German going on in my blog, awaiting participation.

    http://delightsofcooking.blogspot.com/2009/08/awed-german-event-announcement_01.html

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  8. Hi Chitra,
    Your dish looks so yummy and tempting.My husband translated the dish name to Sambar and hope he is correct.Beautiful language and wish I could learn it:)I love the name of your blog...

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  9. yummy yummy!! Looks sos good dear!
    My paati makes something similar to this but I guess the recipe is a little different... This looks really mouthwatering!!! Yummmm!

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  10. Nice....I usually make the podi pottu vathal kuzhambu....must try this out next time.

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  11. WOW!Gravy looks so tasty&spicy!
    New to me....will def. try...tnx dear!

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  12. Looks yummy and mouthwatering !

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  13. Just the name vathakuzhambu is enough to make my mouthwater... I sometimes do this way. But mostly i do away with just sambhar powder and chilli pwdr. This definitely is more tastier.

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  14. Simply superb!Will try after i buy sudaikai vatral:)

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  15. Agree with you, the taste gets better and enhanced by the day. Very yummy vaththa kozhambu Chitra.

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  16. Thanks a lot dearies :)
    @suparna , varsha and poornima nair:
    YES varsha, wat u've told is correct..Its looks like green peas only but full of seeds in it..I used its dried form which is whitish grey in color.its called sundakkai vatral..@suparna, u can try this kuzhambu with whole Garlic flakes alone..If u wish to add veggies, u can add brinjal:)
    Hope i've answered u all :)

    @shri, thanks for ur sweet words dear and this is not sambhar exactly..For sambhar we use boiled toor dal and seasoning items are different..literally this is vatral kuzhambu..Ur husband is partly correct..:)

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  17. Looks yummy chitra and even love to read the detailed way you write the recipe:)......Also I have passed you an award pls accept it and come and collect it at my blog:)

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  18. Lovely vathakulambu. Mmm mouthwatering. Looks so yummy.

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  19. I love this one....its perfect with hot steaming rice & ghee:)

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  20. Mouthwatering kuzhambu, my all time fav. Have some turkey berry at home will try it for lunch tommorrow. Thanks for the recipe :)

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  21. white rice, ghee and this kuzhambu is the best combo...

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  22. where can i get this Sundakkai ? got to try this..from how you describe how tasty this is, i am all to try this :)

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  23. Thanks a lot friends..@pravs,i've used sundakkai vatral ..U can get in all grocery shops in a packet form:)

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  24. Hi chitra , iam new to ur blog .....ur dishes looking great ....soon try it ......check out my blog too......

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  25. Hey Chitra

    Check out my blog for your awards.

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  26. nice spicy tasty gravy, new to me !! looks so gud !!

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  27. Thanku all for ur sweet words..thanks chaitra for the award :)

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  28. Hi chitra , thanx for ur compliment ...Sure i will take ur idea its sounds good .As if iam a new commer ur comments makes me more confident & thanx for the encouragement .......

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  29. looks delicious. some kuzhambus taste better the next day :-)

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  30. Loved the sound of this kozhambu, would love to try it soon :-)

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  31. Kuzhambu looks yummmy! DO check my blog for ur awards and tags dear!:)

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  32. some awards are waiting for u in my blog..pl. accept them

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  33. Pls check now for the awards, now i have reposted..! Sorry for the mistake dears..!

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  34. sutta appalam and varutharaicha vethakuzhmabu is the best combo anyone can ask for. i so want to make it after seeing urs.

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