Vatha Kuzhambu
Sun-dried vegetable tamarind curry — the preserved, sun-dried vegetable pieces (vathal: sundakkai/turkey berry, manathakkali/black nightshade berries, or dried drumstick) fried in sesame oil with mustard seeds, shallots, and dried red chilli, then simmered in a thick tamarind extract seasoned with rasam powder, black pepper, and asafoetida until the gravy reduces to a thick, dark, intensely sour-spiced consistency. The vathal (sun-dried vegetables) swell as they cook and rehydrate in the tamarind; their concentrated flavour is the backbone of the curry. Considered one of the most medicinal preparations in Tamil Brahmin cooking: sundakkai has digestive properties and manathakkali treats mouth ulcers. Eaten with plain rice and sesame oil.
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Recipe
Ingredients
| 1 tablespoon | tamarind |
| 2 tablespoons | sesame oil |
| 1 teaspoon | mustard seeds |
| 1 teaspoon | fenugreek seeds |
| 1 teaspoon | toor dal |
| 1 teaspoon | chana dal |
| 2 tablespoons | sundakkai vathal (dried turkey berry) |
| 1 pinch | asafoetida |
| 10 | curry leaves |
| 1 teaspoon | turmeric powder |
| 2 tablespoons | sambar powder |
| 1 teaspoon | salt |
| 2 cups | water |
Instructions
- 1 Soak the tamarind in half a cup of warm water for 10 minutes and extract the juice, discarding the pulp.
- 2 Heat sesame oil in a pan over medium heat.
- 3 Add mustard seeds and let them splutter.
- 4 Add fenugreek seeds, toor dal, chana dal, and sundakkai vathal. Fry until the dals turn golden brown.
- 5 Add asafoetida and curry leaves, sauté for a few seconds.
- 6 Pour in the tamarind extract and add turmeric powder, sambar powder, and salt.
- 7 Add the remaining water and bring the mixture to a boil.
- 8 Reduce the heat to low and let it simmer for 20-25 minutes until the oil separates and the gravy thickens.
- 9 Serve hot with steamed rice.
Tips
For a richer flavor, allow the kuzhambu to sit for a few hours before serving.