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4/30/2013

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Vathakuzhambu Method I
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Friday, 1 March 2013

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12 This is a very traditional and common dish in every brahmin's house as well as in any brahmin marriages. Simple, yet delicious and spicy kuzhambu. Vathakuzhambu with sutta appalam and any fried poriyal with curd rice is a perfect combo for a lunch.

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Vathakuzhambu

Preparation Time 5 mins Cooking Time Servings 20 mins 4

Ingredients: Tamarind 1 lemon size

Sundakai vathal/Manathalai vathal 1 teaspoon Salt Grated Jaggery To taste 1 teaspoon

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Vathakuzhambu Method I | Subbus Kitchen

4/30/2013

Ingredients for Grinding: Ghee Red Chillies Urid dal 1 teaspoon 6 2 teaspoon

Pepper Corns 1 teaspoon Curry Leaves Few

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Bengal Gram Dal 1 teaspoon Hing A Pinch

Method: 1. Soak the tamarind in water and extract the juice 2. Pour the ghee in the pan and fry the pepper, red chillies, urdhal, curryleaves and hing and grind it into a paste in a mixer and set aside

3.

Pour the ghee in the pan and add the sundakaivathal and the fry for a minute and then keep it aside

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4.

Pour the ghee in the pan and add the mustard seeds. When the mustard seeds begins to sputter, add the channa dhal and hing and fry till it becomes light brown color.

5.

Add the tamarind extract and salt and allow it to boil till the raw smell of tamarind goes off

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Vathakuzhambu Method I | Subbus Kitchen

4/30/2013

6.

Grind the ingredients in the mixer to a nice paste by adding little water

7.

Now add ground paste and allow it to boil for 5 minutes. When the pepper smell goes off, switch off the flame and add a pinch of jaggery.

8.

Now the delicious vathakuzambu is ready to serve with hot rice and Fried/sutta Appalam.

Vathakuzhambu

http://www.subbuskitchen.com/2009/01/vathakuzhambu-method-i.html#.UX_veUqvqE8

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Vathakuzhambu Method I | Subbus Kitchen

4/30/2013

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3 comments:
Vijayalakshmi Dharmaraj 1 March 2013 06:22 very authentic preparation of vathakuzhambu... love it.. Reply

JJ 22 March 2013 17:04 Hi, I like your recipes and have tried a few of them. I w anted to try vathakuzhambu. After point 5, I am confused. In point 6, it says grind ingredients w ith little w ater. W hich ingredients are to be ground? In point 5, w e are boiling tamarind w ater and salt to remove the raw smell. Please clarify. Thank you, Jaya Reply Replies Subbalakshmi Renganathan Hi Jaya After point 5, grind all the ingredients w hich w e fried on step 2 to a nice paste and then follow the rest of steps. Thanks Reply 24 March 2013 01:02

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Vathakuzhambu Method I | Subbus Kitchen

4/30/2013

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