Vatha Kuzhambu

Ingredients (17)

• tamarind30 g
• or 1 tbsp tamarind paste
• hot water250 ml
• gingelly oil3 tbsp
• dried sundakkai/ manathakkali vathal3 tbsp
• small onion0.25 cup
• garlic6
• tomato1
• mustard seeds0.5 tsp
• fenugreek seeds0.5 tsp
• dried red chillies2
• curry leaves9
• asafoetida0.25 tsp
• sambar powder1.75 tbsp
• water500 ml
• salt2 tsp
• jaggery0.5 tsp

Method

1. 1

   Soak the tamarind in 250 ml (1 cup) hot water for 20 minutes.

2. 2

   Squeeze the tamarind well and strain the extract. Discard the fibres and seeds.

3. 3

   Heat the gingelly oil in a heavy-bottomed kadai or clay pot over low heat.

4. 4

   Add the mustard seeds and allow them to splutter.

5. 5

   Add the fenugreek seeds and fry for a few seconds.

6. 6

   Add the dried red chillies, curry leaves and asafoetida.

7. 7

   Sauté until fragrant.

8. 8

   Add the Sundakai vathal /manathakkali vathal.

9. 9

   Fry over low heat for 1–2 minutes, stirring continuously until they darken slightly and become aromatic.

10. 10

    Reduce the heat to low.

11. 11

    Add the sambar powder and sauté for 20–30 seconds, taking care not to burn it.

12. 12

    Add the chopped tomatoes, saute till becomes soft.

13. 13

    Pour in the tamarind extract and 500 ml (2 cups) of water.

14. 14

    Add the salt and mix well.

15. 15

    Bring the curry to a boil.

16. 16

    Reduce the heat and simmer uncovered for 25–30 minutes, until the kuzhambu thickens and the raw smell of tamarind disappears.

17. 17

    You will notice a thin layer of oil beginning to float on the surface.

18. 18

    Add the jaggery, if using.

19. 19

    Simmer for another 4–5 minutes until slightly thickened.

20. 20

    Taste and adjust the salt if required.

21. 21

    Allow the kuzhambu to rest for 5 minutes before serving. The flavours continue to develop as it stands.