Vatha Kuzhambu is a Tangy koottan, that can be served with plain Rice. Various vadams,Chundakka and Marathankali can be added to it. Another option to add is Chinna Ulli/Shallots/Pearl Onions.
Chinna Ulli Vatha Kuzhambu is our Family Favorite!! Off to the recepie now..
Chinna Ulli Vatha Kuzhambu is our Family Favorite!! Off to the recepie now..
Ingredients:-
- Pearl Onions/Shallots – about 20
- Tamarind – a gooseberry sized ball
- Sambar Powder – 1.5 - 2 tbsp (adjust according to your spice level)
- Jaggery – ½ tsp (optional)
- Salt to taste
- Turmeric Powder – ¼ tsp
For tempering
- Sesame Oil – 2 tbsp
- Mustard Seeds – 1 tsp
- Bengal Gram Dal/Channa Dal/Kadala Paruppu – 1 tsp
- Curry Leaves – few
- Red Chillies - 5/6
- Dhaniya Powder - 1 Tsp
- Black Pepper- 5/6
- Jeera - 1 Tsp
- Fenugreek Seeds - 1 Tsp
- Coconut - 2 Tbsp
Method
- Heat a Kadai and dry roast the Items under ' To Grind'.
- Allow it too Cool and Grind the Items to a Paste
- Peel and wash the shallots.
- Soak the tamarind in hot water for 10 minutes and extract the pulp by adding 2.5 to 3 cups of water.
- Heat a kadai with oil, splutter mustard seeds.
- Throw in the Channa dal and fenugreek seeds and fry till the dal turn golden.
- Add the curry leaves and the shallots and sauté till the shallots turn light brown.
- Next add the Sambar Powder and sauté for few seconds.
- Now add the tamarind extract, turmeric powder and salt to taste and jaggery.
- Allow this to come to a boil, lower heat to medium
- Add the grinded Paste to the Kuzhambu and boil for 15 to 20 minutes or till the oil floats up and the kuzhambu becomes slightly thick.