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| Vathakulambu |
This is my mums favorite dish.She loves this any time of the day,actually when I make this dish,what she usually do is,she keep this in the fridge and have it for atleast a few days..As you can see the colour of the dish came from kashmiri dry red chillies which has less spice but more colour.Traditionally a ingredient called chundakkai is used...If you can’t find it you could simply leave it. This vegetable can be found fresh in certain super markets..The fresh one look like this and prepared one look like this....You could also make it on your own...Check this link for recipe...When I made this dish I forgot to add pepper,so please don’t be like me...I served this with capsicum dal and steamed rice...I hope you all will give it a try and let me know what you think...
Ingrediants:
Onion-1 chopped
Garlic-10 cloves
Tamarind juice / Puli Karaisal-1 cup
Mustard seeds / Kaduku-1 tsp
Cumin Seeds / Jeera -1 tsp
Curry leaves-a handful
Oil- 4 tblspn
Chundakkai / Dried Turkey Berry-2 tblspn (optional)
Salt to taste
For Masala paste:
Coriander seeds / Malli-2 tblspn
Dry red chillies-10(I used kashmiri chilli)
Urad dal / Ulundam paruppu-1 tblspn
Channa dal / Kadalai Paruppu-1 tblspn
Rice-1 tblspn
Cumin / Jeerakam-2 tsp
Pepper / Nalla Milagu-1 tsp
Fenugreek seeds / Vendayam-1 tsp
Garlic-6 cloves
Method:
In a kadai add 1 tsp of oil and let it heat up.Then fry all the ingrediants given for masala paste till golden.Remove and set it aside to cool.Make a smooth paste out of it by adding some water.
Heat oil in a kadai,crackle some curry leaves and garlic in oil.Add in onions and fry for 1 min.
Add in the masala paste and cook for 3 min.
Pour in the tamarind juice and mix well.Pour some water and season with salt.
Let this come to a boil..Simmer for 10-15 min.
Make seasoning by crackling some cumin,mustard and chundaikai(if using) in hot oil.Pour this over the gravy and let it simmer for 10 min.
Serve hot with Steamed rice and papad.
Pictorial:
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| Grab your ingrediants |
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| These are the exotic spices you need for masala |
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| Roast your spices |
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| Put it in a blender |
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| make into a fine paste |
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| Saute garlic,curry leaves in oil |
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| add in onions and cook till translucent |
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| add the ground paste |
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| Cook till oil separates |
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| Add tamarind juice |
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| Simmer.... |
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| Simmer.... |
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| Make seasonings |
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| Pour it over the gravy |
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| SERVE |
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| ENJOY |
37 comments:
OMG...mouth watering kuzhambu..very interesting kuzhambu recipe...bookmarked...you made me hungry now...drooling over here....
u r tempting me really...i love the colour ...must be so tangy and looking so thick....love it
Lip smacking and mouthwatering gravy. Excellent colour.
Deepa
Hamaree Rasoi
i loveeee vathakulambhu, never made it....i'm drooling over here...ur curry looks very tempting..i would certainly not mind if u pass the bowl to me :)...Thank u so much for the recipe. going to do this for lunch tmrw...
hey aarthi are u from nagercoil?
Yummy n spicy gravy!!Thats lovely description of the gravy..I would like to have it with steamed rice..
wow!!!
its tangy mouth watery recipe...
:)
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un piatto super!!baci!
this sure looks a flavourful dish..spicy n tangy..
Wow... the color is so inviting.. want some white rice now.. heavenly combo...
http://krithiskitchen.blogspot.com
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Omg, tonguetickling kuzhambu, seriously the click itself speaks a lot,marvellous!!
The look itself is delicious :)
This looks incredible, and thanks so much for visiting my blog.
This looks amazing, I love the color. I can imagine how good it tastes.
This looks really yummy! I can see why your mum loves it:)
Delicious vathakozhambu. Should be great with rice and appalam :)
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This looks so good! Ohh I love that rich red color..awesome recipe!!!
@chitra..yes i am from nagercoil..Where are you from??
It looks HOt Hot Hot! Wonderfully cooked! Gorgeous color and nouth watering!
My mouth is watering so much, my keyboard is in danger of getting drenched!! hehe....Wow! this vathakozhambu would be yummy with steaming hot rice, and we should follow this with thick curd on rice and pickle... YUMMMMM I love our cuisine!! Don't you? It's the best in the world!!
Thanks for another fab recipe, Aarthi!
looks yummy..nice tangy curry
Aarthi I just love the way you've presented the preparation and your dish looks amazing!!I wish I were able to find all the spices to make it!!!Have a great day!!
yummy,tangy and colorfull gravy...
thumbs up to the yummy delight !
Terrific .. looks so yummy.
Vardhini
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I love the flavor of tamarind! This looks delicious!
OMg,no words to express.Utterly mouth watering,the dish will taste more as you have prepared in an earthware.
i'm from nagercoil
What a flavorful gravy this is! I love its deep, rich color!
this looks wonderful deliciously done
i tried this gravy today it was so tasty..super duper hit!!!! thanks a lot for the recipe.... :)
You got to be kidding' .....I am in love with the color and can't seem to get enough of it and the garlic and curry leaves...I wish I could have this with some steamed rice NOW...drools ....mmmm...mmmmm
hi arthi
your recipes are really nice.i tried this kulambu but a complete flop.the taste was ok but the kulambu itself while cooking it started to stick on the bottom of the vessel and also it was a bit sticky is it coz of methi seeds.can u help me coz i love this recipe.
regards
vid
@Anonymous
I don't think that it is because of the methi seeds..Vathakulambu needs to be simmered for a long time to get those flavours. So you should not use thin vessels like steel or something like that..I would advice you to keep the flame always on low and use the earthern ware pots or use a non stick post that will work fine.Hope you will try it again and tell me how it turned out.
Looks yummy and mouthwatering. Will try it today. Your step by step pictorial approach for recipes are excellent and the effort must be appreciated.
I had the same problem as vid - the mixture started to stick very quickly. I had to keep stirring and adding water all the time, so it wouldn't burn. I'll use a thick-bottomed pot next time.
Other than that, it seems like a good gravy.
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