Vengaya Vatha kuzhambu with Video
We are just back from a week trip to Vietnam. We had a good break but i badly missed cooking and our South Indian food too. Eating a week in restaurants will make me and my family too crave for home made vatha kuzahmbhu. Though my friends cooked for me when we were back home i made this Vengaya vathakuzhambhu long back and clicked the picture too. My mom makes the best vengaya vathakuzhambhu and we all are a big fan of that. Though during the initial days of my cooking i didn’t get the exact taste, but now a days i make the same of my mom’s vengaya vathakuzhambhu. So here comes the simple and tasty recipe of vengaya vathakuzhambhu.
I missed many posts of my fellow bloggers and will catch up soon as I am currently hooked up with helping kids to finish their holiday projects.
Vengaya Vatha kuzhambu
Preparation Time : 15 mins | Cooking Time : 20-25 Mins |Serves: 5-7Small onion | Chinna vengayam 20
Sambar powder 3 tblsp
Tamarind water 4 cups
Sesame oil 2 tblsp + 2 tsp
Mustard seeds 1/2 tsp
Asafoetida 1/4 tsp
Venthayam| Methi seeds 1/4 tsp
Toor dal 1/4 tsp
Turmeric powder 1/4 tsp
Curry leaves few
Jaggery 1 tsp
Video of how to make Vengaya Vatha kuzhambu
Method with step by step pictures:
- Soak a big lemon sized tamarind in hot water for 5minutes. Take extract out of this for cups. If using Tamarind paste use 2 tblsp of it.
- Peel the skin of the shallots and wash it and keep it aside. Do not peel the skin in advance. Just do it before making the vatha kuzhambhu.
- In a pan add the sesame oil and throw in the mustard seeds , vendayam , toor dal and curry leaves.
- When the dal turns golden brown add the shallots and fry them on a low flame till it turns brown. Do not burn it.
- Now add the sambar powder to the oil and saute for few seconds.
- Add the tamarind water.
- Add salt, turmeric powder and asafoetida.
- Let this boil in a medium low flame for 15-20 minutes or till it reaches the kuzhambhu consistency.
- Add jaggery to this. This will balance the spiciness of the gravy.
- Switch off the flame and 2 tsp of sesame oil on the top.
- Serve with any curry or kootu. My family loves this vathakuzhambhu with Kootu.
Notes:
- Frying sambar powder in oil for few seconds will give a nice aroma. If you do not want you can skip it too.
- You can replace shallots with sliced big onions. But taste will differ for sure.
- This kuzhambhu willtaste awesome the next day. a simple roasted papad with vathakuzhambhu and rice is heaven.
- Drumsticks can also be added instead of shallots, for making Vatha kuzhambu.
