How To Make Vatha Kulambu In Tamil
Recipe Vatha kuzhambu with step by step photos. One of the simplest recipes that I usually make is vatha kulambu. This kuzhambu vathal recipe and method gives you a really tasty and mouthwatering kuzhambu.
Read: how to make vatha kulambu in tamilVathals is the tamil word for sun-dried vegetables or berries. Vegetables or berries are soaked in buttermilk for several hours or overnight and then sun-dried. In this recipe post, I have shared the method of making manathakkali kuzhambu. Manathakkali is the tamil word for black night berries. They are also known as makoy in hindi, unripe green berries are soaked in buttermilk and then sun-dried. These sun-dried berries can then be fried with very little oil and eaten with curd or rasam rice. A simple kuzhambu can also be made with these sun-dried strawberries.
Manathakkali vathal kulambu recipe is beneficial for health. Berries aid digestion as well as even help get rid of stomach infections. This kuzhambu also helps improve appetite.The taste of manathakkali kuzhambu is very complex. you get the sour, bitter, spicy, salty and astringent flavors in the curry. So its best dish is served with some steamed rice where the flavor will soften a bit. Enjoying vathal kulambu is an acquired taste and you may or may not like it at first taste. When you eat manathakkali kulambu with steamed rice, you’ll get a bite of a soft berry with a hint of saltiness, sourness, and mild bitterness. (sundakkai). Sometimes I also add onions (sambar onions) and garlic. But in this post, I am sharing an onion-free recipe with no garlic which is a tamil brahmin version. Some other kuzhambu variations I have posted on the blog is:
Some points to keep in mind when creating a perfect vatha kuzhambu.
- If possible, use dark tamarind or old tamarind as it gives a very good sour taste.
- Be generous with the oil. There should be a thin layer of oil on top of the kuzhambu. This helps keep the kuzhambu delicious for about a week in the refrigerator and also tastes delicious.
- For the best and authentic taste, use sesame oil (gingelly oil) which is a cold pressed oil made from raw sesame seeds.
- After adding the sambar dough, it should be fried in oil so that it exudes its flavor.
- To make the kuzhambu gravy a bit thick, you can add a little rice flour.
- It is also possible to add a little jaggery to balance the sour and bitter taste.
Vatha kuzhambu is best served with Sparkling puller. Accompany a vegetable side dish like poriyal or stir-fry like vazhakkai poriyal or french fries or poriyal beans or fried french suran. With this vatha kuzhambu, I would suggest serving a vegetable side dish that is mildly sweet and not at all spicy or bitter.
How to make vatha kulambu or vatha kuzhambu
A) Soak tamarind:1. In a bowl, take 1 tamarind the size of a lemon or 1 spoon of tamarind that has been tightly wrapped. Prefer to use old and dark tamarind.
2. Add 1 cup of hot water. Cover and soak tamarind for 20 to 30 minutes.
3. Squeeze the tamarind and squeeze out the tamarind pulp in the water. Hold aside.
Making vatha kulambu
Read more: how to keep burgers from shrinking4. Heat 3 tablespoons sesame oil (gingelly oil) in a pan. Reduce heat to low and add ½ teaspoon of mustard seeds.
5. Let the mustard seeds crack.
6. Reduce heat to low and add ½ teaspoon of fenugreek seeds, 1 to 2 dried red peppers (halved and seeded), 8 to 10 curry leaves, and 1 pinch of asafoetida (hing) leaves.
7. Fry and stir until red peppers change color.
8. Keeping the flame low, now add 3 tablespoons of manathakkali vathal (blackened nightshade).
9. Stir constantly, fry for a few seconds until the color of the manathakkali changes. Make sure you don’t burn them.
10. Now turn off the flame and add 1.5 to 2 tablespoons of sambar powder.
11. Fry for 1 minute, turn off the heat. You can even fry on low flame. But make sure that the sambar dough is not burnt.
12. Add tamarind pulp.
Read more: how to decorate a garage for a party13. Pour 2 cups of water.
14. Give a stir.
15. Add salt according to taste.
16. Mix well and let this vatha kuzhambu simmer over medium-low heat for about 25 to 30 minutes.
17. Continue to simmer until the curry or gravy has thickened slightly. you will see some oil stains on the head.
18. Then add 1 teaspoon of rice flour. Adding rice flour is optional and can be omitted.
19. Add ½ teaspoon of jaggery. Adding jaggery is also optional.
20. Mix well and continue to simmer vatha kuzhambu for another 4 to 5 minutes. After turning off the flame, you should clearly see a layer of oil after letting the kuzhambu rest for 1 to 2 minutes. Test the taste and add more salt if needed.
21. Serving vatha kulambu with white rice. accompanied by a vegetable side dish such as poriyal or a stir-fry such as fried vazhakkai or baby fries or braised pork or carrot poryal.
If you’ve made this recipe, be sure to rate it in the recipe tag below. Sign up for my email newsletter or you can follow me on Instagram, Facebook, Youtube, Pinterest or Twitter for more vegan inspiration.Read more: how to get to lavaridge omega ruby town | Top Q&A
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