We are just back from a week trip to Vietnam. We had a good break but i badly missed cooking and our South Indian food too. Eating a week in restaurants will make me and my family too crave for home made vathakuzahmbhu. Though my friends cooked for me when we were back home i made this Vengaya vathakuzhambhu long back and clicked the picture too. My mom makes the best vengaya vathakuzhambhu and we all are a big fan of that. Though during the initial days of my cooking i didn’t get the exact taste, but now a days i make the same of my mom’s vengaya vathakuzhambhu. So here comes the simple and tasty recipe of vengaya vathakuzhambhu.
I missed many posts of my fellow bloggers and will catch up soon as I am currently hooked up with helping kids to finish their holiday projects.
INGREDEINTS: SERVES 5-6
| CHINNA VENGAYAM | SHALLOTS | 15 |
| SAMBAR POWDER | 3 TBLSP |
| TAMARIND WATER | 4 CUPS |
| SALT | AS NEEDED |
| JAGGERY | 1 TSP |
| MUSTARD SEEDS | 1/2 TSP |
| CURRY LEAVES | FEW |
| VENDAYAM| METHI SEEDS | 1/4 TSP |
| TOOR DAL | 1/4TSP |
| SESAME OIL | 2 TBLSP |
| RED CHILLI | 1 (OPTIONAL) |
METHOD:
- Soak a big lemon sized tamarind in hot water for 5minutes. Take extract out of this for cups. I used 2 tblsp of tamarind paste.
- Peel the skin of the shallots and wash it and keep it aside. Do not peel the skin in advance. Just do it before making the vatha kuzhambhu.
- In a pan add the sesame oil and throw in the mustard seeds , vendayam , toor dal , curry leaves and red chilli(if using) .
- when the dal turns golden brown add the shallots and fry them on a low flame till it turns brown. Do not burn it.
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- Now add the sambar powder to the oil and saute for few seconds and add the tamarind water.
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- Add salt, turmeric powder and jaggery.
- let this boil in a medium low flame for 15 minutes or till it reaches the kuzhambhu consistency.
- Switch off the flame and add few curry leaves. Add a tsp of sesame oil if you want.
- Serve with any curry or kootu. My family loves this vathakuzhambhu with Kootu.
- Frying sambar powder in oil for few seconds will give a nice aroma. If you do not want you can skip it too.
- You can replace shallots with sliced big onions. But taste will differ for sure.
- This kuzhambhu willtaste awesome the next day. a simple roasted papad with vathakuzhambhu and rice is heaven.
- Drumsticks can also be added instead of shallots.
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