Tamil Brahmin Vathal Kuzhambu
A tangy tamarind, onion and tomato gravy fried with sun-dried sundakkai vathal and a mustard-curry leaf tempering, the Tamil Brahmin-style Vathal Kuzhambu.
Ingredients
Garnish
- Coriander Leaves (optional) (garnish) — 2 tbsp (chopped)
Main
- Tomato — 2 piece (chopped)
- Garlic — 1 tsp (ground)
- salt (optional) (whole)
- Ginger — 1 tsp (ground)
- Tamarind — 200 g (whole)
- Turmeric Powder — 0.5 tsp (ground)
- onion — 2 piece (chopped)
- coriander powder — 1 tsp (ground)
- Red Chilli Powder (Lal Mirch) — 1 tsp (ground)
Tempering
- sundakkai — 26.64 tbsp (whole)
- Curry Leaves — 4 g (ground)
- Urad Dal — 13.33 g (whole)
- Mustard Seeds (Black) — 4 g (whole)
- Coconut Oil — 50 g (whole)
Method
- Soak the Tamarind in warm water for 10 minutes, then extract a thick pulp and set aside.
- Heat Coconut Oil in a kadhai over medium flame; add Mustard Seeds and let them splutter.
- Add Urad Dal and Curry Leaves and fry until the dal turns golden.
- Add the sundakkai and fry 2-3 minutes on low flame until it turns crisp and lightly darkens.
- Add the chopped onion and saute until soft and translucent.
- Add Ginger and Garlic and saute for a minute until the raw smell disappears.
- Add the chopped Tomato and cook until it softens and the oil begins to separate.
- Stir in the Turmeric Powder, Red Chilli Powder and coriander powder, and mix well.
- Pour in the tamarind pulp along with enough water to form a gravy; season with salt.
- Cover and simmer on medium-low flame until the gravy thickens and the raw tamarind smell disappears.
- Garnish with Coriander Leaves and serve hot.
Common questions
- How many calories in one plate of Tamil Brahmin Vathal Kuzhambu?
- 177 kcal per plate.
- How much cooking time?
- 30 min — 10 min prep, 20 min cooking.