Chettinad Vatha Kuzhambu
Veg
Vegan
Tamarind gravy cooked with sun-dried vegetables (vathal — dried bitter gourd, turkey berry, or drumstick) that have been rehydrated in the sauce — the dried vegetables give a concentrated bitterness that balances the sharp tamarind. A heritage Chettinad preservation preparation.
Cuisines
Chettinad
Best for
Lunch
Dinner
Build a full meal around Chettinad Vatha Kuzhambu
Get a matched combo of sides and accents
Recipe
Prep: 15 min
Cook: 30 min
Total: 45 min
2-3 servings
Ingredients
|
1 cup | Tamarind , pulp |
|
2 tablespoons | Sesame oil |
|
1 teaspoon | Mustard Seed |
|
1 teaspoon | Fenugreek Seed |
|
1 teaspoon | Cumin , seeds |
|
2 tablespoons | Toor Dal |
|
1 cup | Turkey Berry , sundried |
|
10 | Curry Leaf |
|
1 teaspoon | Asafoetida |
|
1 teaspoon | Turmeric powder |
|
2 tablespoons | Sambar powder |
|
1 teaspoon | Jaggery |
|
— | Salt , to taste |
|
2 cups | Water |
Instructions
- 1 Soak the tamarind in 1 cup of warm water for 10 minutes and extract the juice. Set aside.
- 2 Heat sesame oil in a pan over medium heat.
- 3 Add mustard seeds and let them splutter.
- 4 Add fenugreek seeds, cumin seeds, and toor dal. Sauté until the dal turns golden brown.
- 5 Add sundried turkey berries and fry until they puff up.
- 6 Add curry leaves and asafoetida, and sauté for a few seconds.
- 7 Pour the tamarind juice into the pan and mix well.
- 8 Add turmeric powder, sambar powder, and salt. Stir to combine.
- 9 Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes until it thickens.
- 10 Add jaggery and mix well. Simmer for another 5 minutes.
- 11 Adjust seasoning if needed and remove from heat.
Tips
For an authentic taste, use sesame oil and adjust the tanginess by varying the amount of tamarind.