Enjoy the flavors of Tamilnadu with Vatha Kuzhambu, a delightful vegetarian curry featuring sundried turkey berries (Sundakkai), tamarind, jaggery, and aromatic Indian spices. This authentic South Indian dish, perfect alongside steamed rice, promises a tantalizing taste experience for both lunch and dinner.
Heat a pan over medium flame and add chana dal, urad dal, cumin seeds, dry red chili, and coriander seeds. Roast them until they become aromatic and crisp, being careful to avoid burning, as this can change the curry's flavor.
Once roasted, transfer the mixture to a blender. Grind it into a fine powder. Set this freshly made Vatha Kuzhambu Podi aside for use in your curry.
To Prepare Vatha Kuzhambu
Heat oil in a pan over medium heat. Add sundakkai vathal (dried turkey berries) and roast until crispy. Set aside. Optionally, you can deep fry the vathal for extra crispiness.
Pour oil into the same pan. Add mustard, fenugreek, and cumin seeds. Wait for them to crackle and release their aromas, which is vital for the curry's base flavor.
Introduce onions, garlic, and curry leaves. Saute until onions are translucent. This process lays the foundation for the curry's depth of flavor.
Add tomatoes and cook until they break down and turn mushy. The tomatoes add body and a subtle tanginess to the curry.
Stir in turmeric, chili, coriander powder, and vatha kuzhambu podi. Ensure they are well-mixed to evenly distribute the flavors.
Gently pour water, blending it with the spices. This creates the curry's base.
Cover and let it simmer for 5 to 7 minutes. This step allows the flavors to meld and intensify.
Add diluted tamarind water or sauce, the roasted sundakkai vathal, and jaggery powder. Tamarind brings a tangy depth, while jaggery balances the spice and tartness.
Lower the heat and simmer until oil surfaces on the sides, indicating the curry is perfectly cooked and flavors are well-blended.
To Serve
Relish the delectable Sundakkai Vatha Kuzhambu with steaming hot white rice, crisp appalam, and savory fryums for a satisfying meal. For more delightful pairing ideas, please see the serving suggestions section.
Notes
Here some helpful tips to make the best Vatha Kuzhambu:
Freshness of Spices: Use fresh spices for the Vatha Kuzhambu Podi. Freshly ground spices offer a more intense and authentic flavor compared to pre-ground ones.
Optimal Roasting: Dry roast spices on medium heat until aromatic and crisp. Avoid over-roasting or burning, as it can change the curry's flavor.
Balancing Bitterness: Incorporate tamarind water and jaggery powder to counteract the mild bitterness of Sundakkai Vathal Kulambu. These ingredients are essential for the traditional taste.
Frying Sundakkai: Fry the Sundakkai (turkey berries) until crisp. This step is important to reduce the bitterness and improve the overall flavor of the curry.
Choice of Oil: Recipe uses sesame oil, but canola, vegetable, or sunflower oil are also suitable. Adjust the quantity of oil to your preference; more oil can help preserve the curry longer.
Tamarind Juice: Prepare tamarind juice by soaking a gooseberry-sized ball of tamarind in ¼ cup warm water. Mash and strain to extract clear juice. Adjust tamarind and water based on the recipe's serving size.
Authentic Tamilnadu Dish: This dish is a treat for those interested in authentic, homestyle Tamilnadu cuisine. Enjoy this unique and flavorful curry with your family and friends.
Consistency Check: Adjust the consistency of the curry according to your preference. Some prefer it thicker, while others like it a bit more fluid.
Resting Time: Allow the curry to rest for a bit after cooking. This resting period helps the flavors to develop and blend together more harmoniously.