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.formula vathal kuzhambuRead: 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.vathal kuzhambu recipe04Manathakkali 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:

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  • Add kulambu
  • Poricha kulambu
  • Veg kuzhambu
  • Kathirikai kulambu
  • 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.recipe vatha kuzhambu

    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.tamarind to make vathal kuzhambu recipe2. Add 1 cup of hot water. Cover and soak tamarind for 20 to 30 minutes.tamarind to make vathal kuzhambu recipe3. Squeeze the tamarind and squeeze out the tamarind pulp in the water. Hold aside.tamarind to make vathal kuzhambu recipe

    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.make vathal kuzhambu recipe5. Let the mustard seeds crack.make vathal kuzhambu recipe6. 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.make vathal kuzhambu recipe7. Fry and stir until red peppers change color.make vathal kuzhambu recipe8. Keeping the flame low, now add 3 tablespoons of manathakkali vathal (blackened nightshade).make vathal kuzhambu recipe9. Stir constantly, fry for a few seconds until the color of the manathakkali changes. Make sure you don’t burn them.make vathal kuzhambu recipe10. Now turn off the flame and add 1.5 to 2 tablespoons of sambar powder.make vathal kuzhambu recipe11. 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.make vathal kuzhambu recipe12. Add tamarind pulp.make vathal kuzhambu recipeRead more: how to decorate a garage for a party13. Pour 2 cups of water.make vathal kuzhambu recipe14. Give a stir.make vathal kuzhambu recipe15. Add salt according to taste.make vathal kuzhambu recipe16. Mix well and let this vatha kuzhambu simmer over medium-low heat for about 25 to 30 minutes.make vathal kuzhambu recipe17. Continue to simmer until the curry or gravy has thickened slightly. you will see some oil stains on the head.make vathal kuzhambu recipe18. Then add 1 teaspoon of rice flour. Adding rice flour is optional and can be omitted.make vathal kuzhambu recipe19. Add ½ teaspoon of jaggery. Adding jaggery is also optional.make vathal kuzhambu recipe20. 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.vathal kuzhambu recipe, manathakkali recipe vathal kulambu, black tamarind curry21. 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.manathakkali vathal kulambu recipeIf 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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