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!

INGREDIENTS:

To roast and grind:

CHANA DAL	2 teaspoon
CORRIANDER SEEDS | DHANIYA	2 teaspoon
GRATED COCONUT	2 tablespoon
RED CHILLI	3

For Kuzhambu:

SESAME OIL | GINGELLY OIL	3 tablespoon
MUSTARD SEED	1 teaspoon
CURRY LEAVES	1 sprig
ASAFOETIDA	1 pinch
MANATHAKKAALI VATHAL	2 tablespoon
TAMARIND	1 small lemon size
SAMBAR POWDER	2 tablespoon
TURMERIC POWDER	½ teaspoon
SALT	As needed

METHOD:

1. Soak tamarind in a cup of warm water for 10mins. Add some more water and prepare a thin tamarind extract which comes to around 700ml approx. Keep it aside.

2. In a tsp of sesame oil, roast chana dal, dhaniya seeds and red chilli until golden brown.
   
               

3.  Add the grated coconut and roast for another 1 mintue until a nice aroma comes. Transfer to a plate and let it cool before you grind into a fine paste.

4.  In the same kadai, pour 2 tblsp oil, temper it with mustard seeds and curry leaves and add the Manathakkaali vathal to it. Let it roast to a dark black colour. Be careful not to burn it.

               

5.  Add the tamarind extract, sambar powder, salt, turmeric powder and asafoetida and let it boil for 10mins.

              

6.  Now, add the ground paste to the mixture and reduce the flame to medium-low and let it boil for another 5-7mins. Finally add the remaining sesame oil and immediately turn off the flame.

               

7.  'Manathakkaali vathal kuzhambu is ready to be devoured.