March 08, 2015

Poondu Vengaya Vathakuzhambu (Garlic and Shallots Tangy Kuzhambu)

A mouthwatering Spicy Vathakuzhambu with the goodness of garlic, shallots and freshly ground spices tickles your taste buds once you taste this. Gives heavenly taste to have with hot steaming rice and also with curd rice. Can be stored in refrigerator and used even for a week..


Ingredients for making Poondu Vengaya Vathakuzhambu:

Serves four people for four days












Shallots 15

Garlic heads 10 to 15

Tamarind a big lemon size

Salt to taste

A small piece of Jaggery

Turmeric powder

Sundaikkai Vathal (Dried Turkey Berry) 15 (Optional)

Sesame (Gingelly Oil)  5 to 7 tb spoons

For Sauteing:

Mustard seeds 2 tea spoons

Fenu greek seeds 2 tea spoons

Red chillies 2

Hing powder 1/2 tea spoon

For Kuzhambu Paste:

Coriander seeds 4 tb spoons

Thur dal 2 tb spoons

Urad dal 1 tb spoon

Raw rice 2 tea spoons

Red chillies 12

Pepper corns 2 tb spoons

Cumin seeds 1 tb spoon

Fresh curry leaves - Fistful














Heat a pan with 2 tb spoons of oil and fry all the above items except cumin seeds and curry leaves till they become dark brown in colour. Finally add th4e cumin seeds and give a stir. Then add the curry leaves and stir for 10 seconds. Switch off the stove. After they get cooled grind to smooth paste and keep aside.


How to make Poondu Vengaya Vathakuzhambu?

In a sauteing pan fry the turkey berries to dark brwon in 2 tb spoons of oil and keep aside.













Heat a wok or heavy bottomed pan with the gingelly oil.

Do the seasoning with the sauteing items.

Add the shallots and garlic heads and fry for few seconds.














Add the turmeric powder.

Now pour the extracted 5 cups of tamarind juice to it. Add salt and jagerry.















 When the raw smell of the tamarind goes add the ground paste to it and mix well.

Allow the gravy to boil till the gravy thickens and oil separates. Add the fried turkey berries and switch off the stove.


The quantity of red chillies can be reduced and peppercorn can be increased to have it as Pepper Kuzhambu.

If you increase the quantity of curry leaves it becomes Karuveppillai kuzhambu.