Vatha Kuzhambu
This classic Tamil style Vatha Kuzhambu uses shallots, garlic and sun dried veggies along with the goodness of sesame oil.
Servings: 8
Calories: 152kcal
Equipment
- 2 frying pans
- 1 Blender
- 1 set measuring spoons
Ingredients
- For the spice paste
- 2 tbsp sesame oil divided
- ½ tsp each whole black pepper corns cumin seeds, fenugreek seeds, fennel seeds
- 1.5 tsp coriander seeds
- 2.5 tbsp Manathakali Vathal
- 12 curry leaves
- 5 to 6 dry red chilis
- 4 shallots peeled and sliced I used european ones and they are bigger than sambar onions. If you are using sambar onions, you will need 8 of them
- 4 garlic cloves
- 1 cup coarsely chopped tomatoes
- Salt and jaggery for taste
- Upto ½ cup water for grinding the paste
- For the Kuzhambu-
- A small gooseberry sized tamarind soaked in 2 cups hot water for 30 mins
- ¼ cup sesame oil
- 1 tsp mustard seeds
- 1 tsp fenugreek seeds
- 10 shallots or sambar onions peeled
- 1 tbsp Manathakali Vathal
- 1 tsp turmeric powder
- 1 cup more hot water to adjust consistency
- Ground paste
- For tempering-
- 1 tbsp sesame oil
- 1 tsp finely chopped ginger
- A handful of curry leaves
Instructions
- Soak the tamarind as directed before you begin the other steps.
- As the tamarind soaks, prepare the spice paste.
- Heat a pan with 1 tbsp of sesame oil.
- Add shallots, Manathakkali Vathal, curry leaves, followed by all the whole spices.
- Reduce the flame to the lowest and continue to saute till shallots begin to brown.
- Transfer to a plate.
- To the same pan, add the remaining 1 tbsp of sesame oil.
- Add garlic, and when they begin to brown, add tomatoes. Combine and let it cook till the tomatoes begin to lose shape.
- At this stage, add the dry red chilis.
- Mix well and continue to cook till the tomatoes are mushy.
- Transfer to a plate and wait for it to cool.
- When the ingredients are cool, transfer the shallot mixture + this tomato garlic mixture to a blender.
- Add ¼ c to ½ c water and blend to a really smooth paste.
- Kuzhambu
- Heat a pan with ¼ cup of sesame oil.
- Pop the mustard seeds and add fenugreek seeds.
- When the fenugreek begins to change color, immediately tip in the shallots and Manathakkali Vathal.
- Sauté until shallots are pink and translucent.
- Mash the tamarind well into the water in which it was soaked.
- Strain this through a strainer and add the extract to the pan.
- Add turmeric powder and let it simmer for 5 mins or until the raw smell of the tamarind goes away.
- Now, add the ground paste to the pan and reduce the heat.
- Rinse the blender with 1 cup of water.
- Add this to the pan and stir to mix everything well.
- Continue to simmer until the mixture reduces by ½ in volume.
- At this stage, you will see that the oil floats to the surface.
- Tempering
- Heat a pan with 1 tbsp of sesame oil.
- Wait for the oil to shimmer.
- Now, add chopped ginger and curry leaves.
- When the ginger has fully wilted, add this to the Kuzhambu and serve hot.
Video
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.
Disclaimer
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.
Nutrition
Calories: 152kcal | Carbohydrates: 10g | Protein: 2g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Sodium: 9mg | Potassium: 224mg | Fiber: 2g | Sugar: 4g | Vitamin A: 298IU | Vitamin C: 37mg | Calcium: 34mg | Iron: 1mg
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