By Devi Poojari
October 31, 2023
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A popular condiment made with tamarind pulp, sundried or fresh vegetables and fiery chilies, the vatha kuzhambu is a stand-by accompaniment to curd-rice or plain rice in Tamil Nadu. Often made in a large quantity and stored for up to two weeks in the refrigerator, this accompaniment comes in handy for times when making chutney or sambar for idli-dosas can seem too time-consuming.
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2 tablespoons tamarind pulp 2 cups hot water 3 tablespoons gingelly oil 2 small onions, sliced 1 teaspoon mustard seeds ½ teaspoon fenugreek seeds 2 tablespoons sundried turkey berries (sundakkai) 3-4 dried red chillies, broken 10-12 curry leaves 1 tablespoon sambar powder 1 pinch asafoetida 1 tablespoon jaggery powder Salt, to taste
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Dilute the tamarind pulp in the hot water and set aside, while you heat the gingelly oil in a pan.
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Add the mustard seeds, fenugreek seeds, red chillies and curry leaves to let them splutter.
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Add the asafoetida and allow it to bloom before adding in the onions.
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Sauté on a medium-high heat for 2-3 minutes, before adding in the sundakkai berries.
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Add the curry leaves, followed by the sambar powder and mix well to combine.
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Once aromatic and the flavours have blended, pour in the reserved tamarind water and season with salt.
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Simmer for 12-15 minutes, until the colour of the kuzhambu darkens slightly, before adding in the jaggery powder.
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Continue to simmer for an additional 2-3 minutes and turn off the flame.
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Cool completely for the flavours to deepen and intensify before enjoying with curd-rice or steamed rice and papad.
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