VATHAL KUZHAMBU

Vathal kuzhambu is similar to kurumulaku (pepper) rasam and is good for digestion. Both "chundakka" and "manathakkali" vathals (available in Tamil stores) can be used to make this curry. In this recipe I have used manathakkali vathal.

Instead of vathal kuzhambu podi , rasam powder or sambar powder can be used. In that case 1 table spoon of wheat flour is to be added to get a thick gravy.

Rice, vathal kuzhambu and vadaam/pappadam is a very good combination

INGREDIENTS

1. Manathakkali vathal - 1 1/2 table spoon.
2.Tamarind - lime sized ball (soak in 1/2 cup hot water and extract juice)
3. Vathal kuzhambu podi - 11/2 table spoon
4. Water - 2 cups
5. Coconut oil (sesame oil can also be used) - 1 table spoon 
6. Mustard seeds - 1/2 tea spoon
7. Fenugreek - 1 pinch


METHOD

1. To the tamarind extract add vathal kuzhambu podi and salt and mix well. Add two more cups of water and heat. When it starts boiling reduce heat and allow to cook for 10 minutes.

2. Heat oil and splutter mustard seeds. Add fenugreek and the vathal and fry. Pour over the kuzhambu.

VATHAL KUZHAMBU PODI RECIPE

1. Kadala parippu - 1 table spoon
2. Thuvara parippu - 1 table spoon
3. Coriander seeds - 2 table spoons
4. Red chillis - 4 or 5
5. Black pepper corns - 1 tea spoon
6. Cumin seeds (jeerakam) - 1/2 tea spoon
7. Turmeric powder - 1/2 tea spoon
8. Asafoetida powder - 1 tea spoon
9. Coconut oil or sesame oil - 1 tea spoon

Fry 1-6 in that order in 1 tea spoon oil. Switch off heat and add turmeric powder and kaayam and stir well. Grind in a mixie. Store in a dry bottle.