Vathal kuzhambu is an authentic dish in south Indian cuisine. This recipe is very simple, the meaning of vathal is sun dried vegetables cooked with tamarind extract & spices. It taste like tangy & sweet. The most common sun dried vegetables like sundakkai (Turkey berry), vendakkai (Okra / ladies finger), manathakkali (Black nightshades), brinjal / eggplant, pakarkkai (Bitter melon) etc.,
This recipe is one of my favorite & it is very simple to prepare. This is the instant way to make, the ingredients I used for this dish would available in every south Indian’s pantry. Vathal kuzhambu is very well goes with steamed rice & pappad. I reserved some manathakkali and added in the final stage, this gives a nice crunchy to the recipe. Jaggery helps to enhance its flavour, taste & gives great punch to it.
Also refer recipe for Vathal kuzhambu powder;
Manathakkali (black nightshades) – 1/4 cup
Chickpea flour / kadala mavu – 2 tsp
Urad dal flour – 1 tsp
Rice flour – 1 tsp
Coriander powder – 1 tsp
Red chili powder – 1 1/2 tsp
Jeera / cumin powder (roasted) – 1 tsp
Pepper powder – 1/2 tsp
Fenugreek powder (roasted) – 1/2 tsp
jaggery / brown sugar – 1/2 tsp
Tamarind – gooseberry size (soaked in water)
Asafoetida / hing – 1/4 tsp
Salt to taste
Oil – 1 tbsp
Mustard – 1 tsp
Cumin/ jeera – 1 tsp
Garlic – 10 cloves chopped
Ginger – 1 tsp
Curry leaves – few
- Keep oil on low flame, fry the manathakkali seeds, remove & reserve 1 tbsp for later use.
- Start tempering mustard, jeera, garlic, ginger & curry leaves.
- Now add chickpea flour, rice flour, turmeric, coriander powder, urad dal flour, jeera powder, fenugreek powder, pepper powder & cook the mix on very low flame until the raw flavor goes off.
- Add tamarind extract & cook it on low flame for 15 minutes or until oil floats on top.
- Finally add the reserved fried manathakkali seeds, hing, jaggery & mix well.
- Garnish it with chopped curry leaves & cilantro.
- Serve & enjoy it with steamed rice & pappad.