VATTHA KUZHAMBU

Vattha kuzhambu is one of our favorite dish. My hubby loves this very much. One of my mom’s trademark dish. This goes well with steamed rice and papad, however, I feel crispy potato curry is the apt side dish for this. I used red pumpkin this time. We can also use small onions, ladies finger or brinjal. Even fried papads can also be added at the end which will taste very yummy.

INGREDIENTS:

Tamarind – Small lemon size
Red Pumpkin – 1/4 kg (cut into small cubes)
Tomato – 1 small size
Garlic flakes – 10
Mustard seeds – 1 tbp
Urad dal – 1 tbp
Red chilies – 2–3
Turmeric Powder – 1/4 tsp
Fenugreek seeds – 1/2 tsp
Sambar powder – 2 tsp
Salt to taste
Asafoetida – a pinch
Curry leaves – few

METHOD:

· Heat oil in a pan, add mustard seeds, asafoetida, red chilies, fenugreek seeds. When mustard seeds starts to crackle, add curry leaves.

· Once seasoning is over, add the garlic flakes, red pumpkin, and tomato.

· Now add turmeric powder, sambar powder, salt and mix well. Adding sambar powder at this stage will give good color to the vatta kuzhambu.

· Then add the tamarind water and mix well. Add some water and allow it boil for sometime until the raw smell goes and kuzhambu get thickens. The longer it boils the better it tastes.