Chettinad Vatha Kuzhambu

Chettinad Vatha Kuzhambu

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

Recipe

Prep: 15 min Cook: 30 min Total: 45 min 2-3 servings

Ingredients

1 cup tamarind
2 tablespoons sesame oil
1 teaspoon mustard seeds
1 teaspoon fenugreek seeds
1 teaspoon cumin seeds
2 tablespoons toor dal
1 cup sundried turkey berries (vathal)
10 curry leaves
1 teaspoon asafoetida
1 teaspoon turmeric powder
2 tablespoons sambar powder
1 teaspoon jaggery
— salt to taste
2 cups water

Instructions

  1. 1 Soak the tamarind in 1 cup of warm water for 10 minutes and extract the juice. Set aside.
  2. 2 Heat sesame oil in a pan over medium heat.
  3. 3 Add mustard seeds and let them splutter.
  4. 4 Add fenugreek seeds, cumin seeds, and toor dal. Sauté until the dal turns golden brown.
  5. 5 Add sundried turkey berries and fry until they puff up.
  6. 6 Add curry leaves and asafoetida, and sauté for a few seconds.
  7. 7 Pour the tamarind juice into the pan and mix well.
  8. 8 Add turmeric powder, sambar powder, and salt. Stir to combine.
  9. 9 Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes until it thickens.
  10. 10 Add jaggery and mix well. Simmer for another 5 minutes.
  11. 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.