Vathakuzhambu is a traditional kuzhambu variety. It is delicious and spicy. fresh Peppercorns brings out a nice flavour to the kuzhambu. This is one of the main dish served in many tamil marriage occasions. we use to add fried manathakali vathal which is called as Black night shade in english. but you can also add sundakkai instead. Vathakuzhambu with sutta appalam and any fried poriyal with curd rice is a perfect combo for a lunch.
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| Vathakuzhambu Recipe | Kalyana Vathakuzhambu Recipe |
| Preparation Time | 5 mins |
| Cooking Time | 20 mins |
| Servings | 4 |
| Recipe Category | Kuzhambu |
| Recipe Cuisine | South Indian |
Ingredients:
| Tamarind | 1 lemon size |
| Sundakai vathal/Manathalai vathal | 1 teaspoon |
| Salt | To taste |
| Grated Jaggery | 1 teaspoon |
Ingredients for Grinding:
| Ghee | 1 teaspoon |
| Red Chillies | 6 |
| Urid dal | 2 teaspoon |
| Pepper Corns | 1 teaspoon |
| Curry Leaves | Few |
Ingredients for Seasoning:
| Ghee | 1 teaspoon |
| Mustard seeds | 1 teaspoon |
| Bengal Gram Dal | 1 teaspoon |
| Hing | A Pinch |
Method:
- Soak the tamarind in water and extract the juice
- Pour the ghee in the pan and fry the pepper, red chillies, urdhal, curryleaves and hing and grind it into a paste in a mixer and set aside
- Pour the ghee in the pan and add the sundakaivathal and the fry for a minute and then keep it aside. Pour the ghee in the pan and add the mustard seeds. When the mustard seeds begins to sputter, add the channa dhal and hing and fry till it becomes light brown color.
- Add the tamarind extract and salt and allow it to boil till the raw smell of tamarind goes off. Now add ground paste and allow it to boil for 5 minutes. When the pepper smell goes off, switch off the flame and add a pinch of jaggery.
- Now the delicious vathakuzambu is ready to serve with hot rice and Fried/sutta Appalam.
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| Vathakuzhambu Recipe | Kalyana Vathakuzhambu Recipe |