ARACHUVITTA VATHAKUZHAMBU/KUZHAMBU VARIETIES
Servings Prep Time
1cup 10minutes
Cook Time
10minutes
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
  • 3tsp Manathakkali Vathal
  • 2tsp Sambhar Powder
TO ROAST AND GRIND
  • 1tsp Coriander Seeds
  • 1tsp]]]]]]]]]]]]]]] Channa dal
  • 1 Red Chilly
  • 1/2tsp black pepper
  • 1tsp Grated Coconut
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.