ARACHUVITTA VATHAKUZHAMBU/KUZHAMBU VARIETIES
It was in a relative’s wedding lunch menu I tasted this arachuvitta vathakuzhambu.Needless to say it was tasty,but it was kind of thicker as a paste and when asked it what is was,the catering people told,it was a side dish for curd rice and it has some blended spices roasted and ground and added to the gravy.I did not have any idea of arachutta vathakuzhambu,I knew only arachuvitta sambhar.This one sounded unique and immediately after 2 days I tried it in my kitchen.I kept the gravy not too thick,as we wanted the gravy to go with rice.You may follow the same proceedure or might thicken the gravy as you want.I have used manathakkali vathal for this,you may use sundakkai vathal also.Now to the recipe..
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| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Servings |
cup
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Ingredients
- Tamarind gooseberry a shaped ball
- to taste salt
- 1/2 tsp mustard
- 1/4 tsp Fenugreek / Methi
- 1/2 tsp Tur Dal
- 2 red chilli
- pinch asafoetida
- 1 tbsp sesame oil
- a few curry leaves
- a few coriander leaves
TO ROAST AND GRIND
- 1 tsp Coriander Seeds
- 1 tsp Channa dal
- 1 Chilly Red
- 1/2 tsp black pepper
- 1 tsp coconut grated
Ingredients
TO ROAST AND GRIND
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Instructions
- Soak tamarind in hot water.
- In a heavy bottomed pan add sesame oil.Add in order mustard,methi,tur dal,red chilli and asafoetida.
- Add now manathakkali vathal and fry.
- Add sambhar powder and salt.
- Add tamarind extract.
- Meanwhile add all the ingredients given in the to roast and grind table in a pan except grated coconut.
- Fry and transfer it to a blender.
- Adding water grind to a fine paste.
- Add this paste to the boiling gravy.
- Boil till raw smell goes away and gravy thickens.
- Arachuvitta Vatha Kuzhambu is ready.
Recipe Notes
Notes
- You can even dry roast grated coconut and grind the mixture.
- You can store and keep this in fridge for 2-3 days.
- The consistency is your choice,keep it thick or medium gravy.
- Ensure that manathakkali vathal is properly fried in oil before adding the tamarind extract.
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