VATHA KUZHAMBU | ARACHUVITTA VATHA KUZHAMBU

Vatha Kuzhambu is an easy yet delicious classic south-indian dish prepared with the simplest of ingredients. My amma and grandma used to prepare this 'Arachuvitta' version which has a perfect balance of spices and tanginess and a thicker consistency due to the addition of grounded spices. It can be mixed with rice and had with a mild veggie accompaniment and also makes up for a yummy side-dish for curd rice. Today, we had an elaborate lunch menu which included this 'Manathakkali vatha kuzhambu', Keerai kootu, Potato fry and Vazhaithandu raita, which was relished by all. Traditionally, adding Manathakkaali vathal or Sundaikkaai vathal to vatha kuzhambu is not only for their unique taste, but also for the health benefits they render. Over to the recipe now!

THENGAI PAAL KUZHAMBU | COCONUT MILK KUZHAMBU | TIRUNELVELI SPECIAL GRAVY

Thengai Paal Kuzhambu is a typical Tirunelveli special Coconut milk-based gravy which has a lot of variations. Sodhi is one among them. But this is a very unique and authenticTirunelveli Brahmin recipe which is a speciality dish in my in-laws' place. My mom-in-law and her MIL are experts in cooking this flavorful recipe to perfection and it is a 'Must-do' item in the menu when we have guests. Back then, when we were in their hometown Tuticorin, we used to do it with home-grown sweet coconut, which makes it even more delicious.

PREPARATION TIME - 30  MINUTES
COOKING TIME  -   30 MINUTES
SERVES - 8