Arachuvitta Vathal Kuzhambu Recipe
- For the Kuzhambu
- Tamarind a small gooseberry size ball
- Hot water 1 c
- Shallots 7 peeled and sliced
- Dry red chilies 2
- Mustard seeds 1 tsp
- Fenugreek seeds 1 tsp
- Curry leaves a sprig
- Jaggery 1 tablespoon grated
- Salt to taste
- Sesame oil 2 tbsp
- Hing a large pinch
- For the Spice powder
- Toor dal/ Thuvaram paruppu/ Split pigeon pea lentils 1 tbsp
- Urad dal 1 tsp
- Pepper corns 1 tsp
- Fenugreek seeds ½ tsp
- Dry red chili 1
- Oil 1 tsp
- Soak tamarind in the hot water. Set aside.
- In a pan, add 1 teaspoon oil and roast all the ingredients mentioned under the For The Spice Powder head until the dals turn light brown and aromatic. Let cool.
- Once cool, grind to a fine powder.
- Extract tamarind juice from the soaked tamarind and discard the pulp.
- Heat a pan with 2 tablespoon sesame oil.
- Splutter mustard seeds and add fenugreek seeds, hing, red chilies and curry leaves next.
- Now tip in the sliced shallots and fry till translucent.
- At this stage, add the tamarind extract, jaggery and salt and mix well.
- Let the mixture simmer till the raw smell of tamarind goes away. Takes anywhere between 5 to 7 mins.
- Once done, turn down the flame to the lowest and add the spice powder and mix well, stirring continuously to avoid lumps.
- Crank up the heat to a medium high and simmer further for about 3 to 4 mins.
- Once done, serve hot.
The addition of jaggery is a must or you will find the kuzhambu too tart.
Use sesame oil for best results.
For Instant Pot & Air Fryer Recipes
Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.
Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.