Vathal kuzhambu is spicy tangy curry that is made with dried vegetables that are fried and cooked in a tamarind based curry. In our home we usually use Sundakkai Vathal/Dried Turkey Berries and Manathakkali Vathal/Dried Black Nightshade Berries to make vathal kuzhambu. To balance the tanginess if the curry, mostly I prepare a lentil based stew and papad to go with it.
Ingredients:
- 1/4 cup Oil
- 1/4 dried Turkey Berry/Sundakkai vathal unsalted
- 2 tablespoons dried Black Nightshade Berries/Manathakkali vathal, unsalted
- 200g Shallots, peeled and chopped
- 6-7 cloves Garlic
- 6 dried Red chillies
- 1 Tomato, chopped
- Tamarind, small lemon sized, soaked in 1/2 cup water
- 2 tablespoons Kuzhambu powder/Sambhar powder
- 1/2 cup Water
- 1 tsp Salt or as required
- 1/2 teaspoon Jaggery/Brown sugar(optional)
Preparation:
Heat oil over a medium flame in a kadai and fry the turkey berries and black nightshade berries separately. Set them aside. In the remaining oil add shallots and garlic. Fry till the shallots change colour and add in the red chillies. Add chopped tomatoes and salt. Stir fry till the tomatoes start to turn mushy.
Add the kuzhambu powder and give it a quick mix. Extract the tamarind and discard the pulp. Add the tamarind extract along with 1/2 cup of water. Bring it to a boil. Let it simmer until the desired consistency is reached. Add in the fried berries.
Mix them through the curry, add jaggery and allow it to cook for 3 more minutes.
Switch off the flame and serve it hot with rice and a lentil-based stew.
