ARACHUVITTA VATHAKUZHAMBU/KUZHAMBU VARIETIES
| Servings | Prep Time |
| 1cup | 10minutes |
| Cook Time |
| 10minutes |
|
|
Ingredients
- Tamarind gooseberrya shaped ball
- to taste salt
- 1/2tsp mustard
- 1/4tsp Fenugreek / Methi
- 1/2tsp Tur Dal
- 2 red chilli
- pinch asafoetida
- 1tbsp sesame oil
- a few curry leaves
- a few coriander leaves
TO ROAST AND GRIND
- 1tsp Coriander Seeds
- 1tsp Channa dal
- 1 ChillyRed
- 1/2tsp black pepper
- 1tsp coconutgrated
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.