>> Tuesday, April 20, 2010
Vathakuzhambu is most frequently made south indian dish either with fresh / dried sundakkai or with vegetables. Tangy dish best served with appalam (papad). Sometimes, I like to have it with curd rice. Amma makes it with fresh sundakkai & freshly ground vathakuzhambu powder. Rarely, I make this dish & prefer to use sambar powder for this preparation. It taste awesome with homemade vathakuzhambu powder.
- Dried sundakkai - handful
- Oil - 1 tbsp
- Mustard seeds - 1 tsp
- Fenugreek seeds - 1 tsp
- Curry leaves - 1 tbsp
- Jeera - 1/4 tsp
- Onion (finely chopped) - 1/4 cup
- Garlic - 3 pods (optional)
- Tomato - 1 no (finely chopped)
- Tamarind (soaked in water) - golf sized ball
- Turmeric powder - 1/4 tsp
- Chilly powder - 1 tsp (to taste)
- Sambar powder - 1 tbsp (or vathakuzhambu powder)
- Salt to taste
- Jaggery - a pinch
Direction to cook :
1. Heat oil in the pan, add mustard seeds, fenugreek seeds, jeera (cumin seeds) & curry leaves. Add finely chopped onion & saute till tender. Add garlic (optional).
2. Add finely chopped tomato, turmeric powder, chilly powder & salt to taste.
3. Add tamarind pulp & water (approx 1/2 cup). Cook till done.
4. Finally, add sambar powder, dried sundakkai & jaggery. Cook for 5 more mins.
Serve with rice.