Home Kuzhambu Varieties ARACHUVITTA VATHAKUZHAMBU

ARACHUVITTA VATHAKUZHAMBU

0
ARACHUVITTA VATHAKUZHAMBU

 

 

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,t he 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..

 

 

Print Recipe
ARACHUVITTA VATHAKUZHAMBU/KUZHAMBU VARIETIES
Course side dish
Cuisine south indian
Prep Time 10 minutes
Cook Time 10 minutes
Servings
cup
Ingredients
TO ROAST AND GRIND
Course side dish
Cuisine south indian
Prep Time 10 minutes
Cook Time 10 minutes
Servings
cup
Ingredients
TO ROAST AND GRIND
Instructions
  1. Soak tamarind in hot water.
  2. In a heavy bottomed pan add sesame oil.Add in order mustard,methi,tur dal,red chilli and asafoetida.
  3. Add now manathakkali vathal and fry.
  4. Add sambhar powder and salt.
  5. Add tamarind extract.
  6. Meanwhile add all the ingredients given in the to roast and grind table in a pan except grated coconut.
  7. Transfer it to a blender.Add grated coconut.
  8. Adding water grind to a fine paste.
  9. Add this paste to the boiling gravy.
  10. Boil till raw smell goes away and gravy thickens.
  11. 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.

LEAVE A REPLY

Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Recipe of the day