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..
- Pre time: 10 mins
- Cooking time: 30 mins
- Serves: 4
Ingredients for making Poondu Vengaya Vathakuzhambu:
- 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
- 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.