Sunday, August 19, 2012

Vaththal kuzambu / veththa kuzambu


Tamarind                                   : The size of a small lemon
Sambar podi                              : 3 tsp
OIl                                              : 3 tblsp
Mustard seeds                           : 1 tsp
Methi seeds                               : 1/2 tsp
Urad dal                                     : 1 tsp
Channa dal                                : 1 tsp
Broken Red chillies                    : 3 or 4
Asafoetida                                  : a small piece or a pinch
Curry leaves                               : 15
vaththal or diced fresh vegetable: 1/4 cup
Jaggery (optional)                       : small piece

This can be made with Drumstick/brinjal/Okra or onions. Sundaikkai vaththal and Manthakkali vaththal are good in this kuzambu.
Soak tamarind the size of a medium sized Lemon and extract thick pulp.
Heat a thick bottomed pan and add three tablespoons of oil (preferably gingelly/sesame)
When the oil is hot add mustard seeds. Once they splutter, add half a spoon methi seeds,  a spoon each of urad dal and channa dal, three or four red chillies, curry leaves  and a pinch of hing.
Add the vegetable pieces and saute for 2 minutes.
Add a tablespoon of sambar powder (recipe here) . Then add the tamarind pulp and salt as required.
Add a small piece of jaggery ( one spoon if using powdered jaggery).
Let the mixture boil for 6 minutes on medium flame.
If the kuzambu is too runny dissolve 1/2 tsp rice flour in water and pour it into the kuzambu. Switch off when it thickens.
THis is how it is traditionally made.

I learnt a secret  technique from a lady who always gets the right consistency and taste. Here goes:

Dry fry 11/2 tsp each of Urad dal and Tur dal, a few pepper corns and curry leaves. Powder. Dissolve required quantity in a little water and add to the kuzambu. It will  thicken to perfect consistency. If you are  doing this avoid using rice flour in the recipe above.

Kanyakumari vathal kuzambu.

It is important that you use gingelly oil for the taste.

Gingelly oil                           4 tblsp
Mustard                                1 tsp
Tamarind water                     from a lemon size ball
Sundaikkai vaththal              a fistful
Urad dal                                1 tsp
channa dal                            1 tsp
Curry leaves

To fry and powder:
Channa dal                           1 tbsp
Urad dal                                1 tbsp
Red Chillies                           as per spice requirement 5 or more
dhaniya seeds                       1/2 tsp

Method :
Heat gingelly oil. Splutter mustard seeds. add urad dal and cahnna dal. When they turn golden, add tamarind water, salt  and the powder.
When it has boiled well and reduced to kuzambu consistecy take off fire.
Fru sundaikkai vaththal and add.

1 comment: