Vatha Kuzhambu

It is an easy dish which we normally make at home at least once or twice a week. It’s a very traditional and authentic South Indian recipe. You can use any vathal like black nightshade (Manathathakkali), eggplant (kathirikai), and Turkey berry (Sundaikkai) , Mango or any other vathal. 

This goes well with any steamed rice. For this dish use sesame oil, it gives unique taste. Its show my mom’s specialty. I got this recipe from my mom.

 I prepared this dish for our last potluck with potato podimas. I have already posted that recipe. You just try at least one time this recipe with potato podimas. You will surely enjoy it!

Ingredients

Peeled Garlic Pods – ¼ cup

Chopped Drumstick – 1 cup

Soaked Chickpea (kondakadalai) – 1 cup

Tamarind (lemon sized ball)

Sesame oil – 4 tsp

Vathal ( sundaikai, brinjal or mango) – 3 tsp

Coriander Powder – 2 tsp

Chilli Powder – 1 1/2 tsp

Curry Leaves – few

Coriander leaves – few

Salt as required

To Temper

Vengaya vadagam - 1 tsp

Crushed pepper & garlic – 1 tsp

Curry leaves

Method

Soak chickpea through overnight and pressure cook with little salt till 3 whistles come out. Soak tamarind with hot water and extract the thick juice. Don’t use the pulp.

In a kadai, heat sesame oil then adds vengaya vadagam, when it splutter add curry leaves and crushed pepper and garlic.

Now add garlic pods and saute well with oil. Add any vathal and fry for 2 min. Then add drumstick pieces and cooked chickpea saute for about 5 min.

Now add tamarind extract, salt, chilli powder, coriander powder and 2 cups of water and keep cook for about 10 to 15 min. Cover the lid.

Let it boil till the raw smell goes well and gets the kuzhambu consistency. Garnish with coriander leaves.

Serve with hot steamed rice & papad...