This recipe of Arachuvitta Vatha Kuzhambu, I learnt from a friend of mine. Her mother-in-law is an expert cook. She can literally cook any ingredient by quickly grasping its quality. This is a simple vatha kuzhambu made by her. The dish has such an aroma and color that kids fall for it.
I had made it with ladies finger as vegetable. But brinjal, yellow pumpkin, drumstick can also be used. If you are using brinjal you will have saute it before using like how I had explained below for ladies finger.
- 10 Nos Small onions Peeled
- 2 Nos Tomato Chopped
- 1 Small ball Tamarind Extract juice
- 1 Tbsp Sambar powder
- 1 Tsp Salt
- 1/4 Tsp Asefoetida
- 5 Nos Ladies finger washed and wiped
- 2 Tbsp Oil
- 1 Spring Curry leaves
- 1/4 Tsp Methi seeds/Vendhayam
In a kadai, add 1 Tsp of oil. In low flame, add methi seeds. Cook for 1 minute. Add small onion and tomato. Add a pinch of salt and cook till onion turns pink. Take aside in a small mixer. Grind into a paste.
In the same kadai, add rest of the oil. Add mustard seeds and curry leaves. Cut ladies finger into pieces and saute in the oil in low flame by adding a pinch of salt again. In the same heat of the vegetable, add sambar powder and asefoetida. This needs to be done in low flame otherwise sambar powder would be burnt. Cooking of sambar powder in low heat gives it a distinct flavor. If you are in doubt. switch off the flame and add sambar powder.
Now add the squeezed tamarind water and ground onion tomato pulp. Cook in low flame till kuzhambu reduces to thick consistency.
*Adding sambar powder in right heat is most important step. If you have doubt in the process, add sambar powder in the heat of small onion itself. You can grind the sambar powder along with onions.
*Shallow fried onions and tomato gives nice texture and consistency to the kuzhambu.
Arachuvitta Vatha Kuzhambu – Step by Step instructions
*In a kadai, add oil in low flame. Cook methi seeds, small onions and tomato till onions turn pink. Grind them into a paste.
*In the same kadai, add remaining oil. Crack mustard seeds and add ladies finger pieces and curry leaves with salt. Saute till they are cooked well. In the heat of the vegetable, add sambar powder and asefoetida. Saute in low flame.
*Add cooked paste to the vegetable along with tamarind extract and cook till kuzhambu consistency is obtained.
Related: Did you read my post of troubleshooting sambar or kuzhambu. It is an useful post for daily cooking.
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