Tamil Nadu

Vatha kuzhambu

Name: Vatha kuzhambu
Total time: 30 min
Yield: 4 servings
Cuisine: Tamil
Ingredients: a lemon size ball tamarind; 2 cups water; 2 tbsp sundakkai vathal; 10 peeled shallots; 3 tbsp sesame oil; 1/2 tsp mustard seeds; 1/2 tsp fenugreek seeds; 1 tsp chana dal (split chickpeas); 1 tsp toor dal (split pigeon peas); 2 dried red chilli; 1 sprig curry leaves; a pinch asafoetida; 1 1/2 tbsp or kuzhambu powder sambar powder; a pinch turmeric (ground turmeric); a small piece jaggery; 1 tsp optional rice flour; Salt, to taste

Tamarind, gingelly oil and sun dried berries. Bold choices only.

30 minTime

3 gProtein each

hotSpice

A curry from the sun3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

193kcalsame

3 gproteinsame

4 gfibresame

30minutessame

Per serving, worked out from the ingredient table.

Ingredients

Tamarinda lemon size ball

Water2 cups

Sundakkai vathal2 tbsp

Shallots10, peeled

Sesame oil3 tbsp

Mustard seeds½ tsp

Fenugreek seeds½ tsp

Chana dal (split chickpeas)1 tsp

Toor dal (split pigeon peas)1 tsp

Dried red chilli2

Curry leaves1 sprig

Asafoetidaa pinch

Sambar powder1½ tbsp, or kuzhambu powder

Turmeric (ground turmeric)a pinch

Jaggerya small piece

Rice flour1 tsp, optional

Saltto taste

Method

5 steps

1Soak the tamarind in the warm water for 10 minutes, then squeeze out the pulp and strain.
2Heat the sesame oil. Add mustard, fenugreek, chana dal, toor dal, red chillies, asafoetida and curry leaves, then the vathal.
3Add the shallots and saute until soft. Add turmeric and sambar powder and stir for a few seconds.
4Pour in the tamarind water with salt and jaggery. Simmer uncovered until thick.
5If you like it thicker, stir in rice flour mixed with a little water and simmer 2 minutes. Rest before serving.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Tamil Nadu

Vatha kuzhambu

Tamarind, gingelly oil and sun dried berries. Bold choices only.

30 minTime

3 gProtein each

hotSpice

A curry from the sun3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

193kcalsame

3 gproteinsame

4 gfibresame

30minutessame

Per serving, worked out from the ingredient table.

Ingredients

Tamarinda lemon size ball

Water2 cups

Sundakkai vathal2 tbsp

Shallots10, peeled

Sesame oil3 tbsp

Mustard seeds½ tsp

Fenugreek seeds½ tsp

Chana dal (split chickpeas)1 tsp

Toor dal (split pigeon peas)1 tsp

Dried red chilli2

Curry leaves1 sprig

Asafoetidaa pinch

Sambar powder1½ tbsp, or kuzhambu powder

Turmeric (ground turmeric)a pinch

Jaggerya small piece

Rice flour1 tsp, optional

Saltto taste

Method

5 steps

1Soak the tamarind in the warm water for 10 minutes, then squeeze out the pulp and strain.
2Heat the sesame oil. Add mustard, fenugreek, chana dal, toor dal, red chillies, asafoetida and curry leaves, then the vathal.
3Add the shallots and saute until soft. Add turmeric and sambar powder and stir for a few seconds.
4Pour in the tamarind water with salt and jaggery. Simmer uncovered until thick.
5If you like it thicker, stir in rice flour mixed with a little water and simmer 2 minutes. Rest before serving.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Vatha kuzhambu

Make it your way

Ingredients

Method

Vatha kuzhambu

Make it your way

Ingredients

Method

Make it a meal