Manathakkali Vathakuzhambu

Vathakuzhambu is another integeral part of Tamil brahmin cuisine. It will be served in most of marraiges after sambhar. This is a very easy dish and stays good even for a week. Along with keerai masiyal it makes an excellent combo (especially with curd rice). Even a simple papad will taste good with this gravy. I generally prefer this kuzhambu to be more thick and the gingelly oil should float on top :). No worries for health conscious people as this could be achieved with leeser oil if we temper finally. Gingelly oil has a cooling effect and also act as natural preservative. Sharing my version hope it helps!!

PS : I took stepwise pic on an early weekday morning in half sleep. Feel freely to ask your doubts if they are not clear!! 

Manathakali Vathal Kuzhambu

Cuisine: Indian Category: Main Course Difficulty level: Easy Prep Time: 10 mins Cook time: 20 mins Servings: 3-4

Ingredients Manathakali Vathal 1 Tsp Sambhar Powder 2.5 Tsp Tamarind 1 small lemon sized Salt 1 Tsp Turmeric 1/4 Tsp Oil 1 Tsp Jaggery (optional) 1 Tsp Rice Flour (optional) 1 Tsp To Temper Gingelly oil 2 Tbsp Mustard 1 Tsp Curry leaves 1 spring Asafoetida A generous pinch Preparation      1.     Soak Tamarind in hot water for 10 mins and extract the juice. Discard the pulp.

Method             1.     In pan add 1 tsp oil and once it become hot add the vathal and saute till the vathal is roasted nicely.     2.     Simmer the flame and add 2 Tsp sambhar powder. Roast the powder along with vathal for one or two minutes in low/medium flame.     3.     Add the tamarind juice along with turmeric and salt. Bring the mix to boil. Check for spice level and add 1/2 Tsp sambhar powder if needed.    4.     Let the kuzhambu boil for 10 minutes (or till it thickens). Add grated jaggery at this stage and switch off.    5.     Finally temper the ingredients mentioned with gingelly oil and add it to the kuzhambu.

Notes       ·         Take care not to over roast the sambhar powder. If you saute in high flame the powder will surely get burnt and kuzhambu will taste bitter.      ·         Adjust the consistency of gravy as per your preference by adding more or less water.      ·         If your kuzhambu becomes thin , mix rice flour with few spoon water and boil it with kuzhambu.         ·         Gingelly oil is must and I recommend to temper finally.

Vathakuzhambu is ready!! Try it with beans usili