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Saturday, September 07, 2013

Vatha Kuzhambu

Spicy Tamarind Curry



Vatha Kuzhambu is spicy tamarind curry usually served with yogurt rice (thair sadam). Simple and easy to cook yet very tasty. It goes well with steamed rice too. It can be stored for a few days in refrigerator.

Ingredients: Quantity
Shallots 6-8 nos
Sambar Powder 1-2 tbsp
Turmeric Powder 1 tsp
Thick Tamarind Paste 2 tbsp
Salt To taste
Sundakkai (Optional) 10-12 nos
Rice Powder (To thicken, optional) 1-2 tsp
Oil 1 tsp
Tempering:
Mustard 1 tsp
Curry Leaves 1-2 strands
Urad Dal 1 tsp
Channa Dal 1 tsp
Asafoetida A pinch
Sesame Oil 2 tsp
Dry Red Chili 1-2 nos
Fenugreek Seeds 1/2 tsp


Preparation:
1) Heat oil in a pan and sauté the chopped shallots. Add the salt, turmeric powder and sambar powder and sauté for a min.
2) Meanwhile fry the sundakkai in a separate pan for few min's and set it aside.
3) Add the tamarind paste and enough water and simmer until the raw smell disappears. Add the sundakkai and let it cook for 2-3 min's, if the Kuzhambu is too watery add the rice powder to thicken the Kuzhambu.
4) Heat sesame oil in a small pan and add the items for tempering, once the mustard splutters add it into the Kuzhambu and remove it off the heat.
5) Serve it with steamed rice or curd/yogurt rice.
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