Friday, July 26, 2013

வெங்காயம் வத்தக் குழம்பு / Onion Vatha Kuzhambu

"Vatha Kuzhambu" is a tangy, tongue trickling dish that can be mixed with hot rice topped with gingelly oil and served with "Suta Appalam".It is a popular accompaniment for Parupu Thogayal, Parupu Podi so also Curd Rice
This traditional and authentic South Indian dish is very easy to prepare and it can be stored upto 3-4 days at normal temperature
Here I have given the recipe using "small onions" but it can be made even with Appalam, Sundakai (Turkey Berry), Manthakali (black nightshade)
Check out this link for Manthakkali Vatha Kuzhambu


Ingredients and Preparation
Part 1 - Tadka and Saute
  • Gingelly Oil - 4 tablespoons
  • Mustard seeds - 1 teaspoon
  • Hing - a pinch
  • Urad dhall - 1/2 teaspoon
  • Channa dhall - 1/2 teaspoon
  • Curry leaves - few
  • Methi seeds - 1 tablespoon
  • Red chilly - 2 nos
  • Small onions - 2 cups (peeled and chopped into small pieces)

Part 2 - Tamarind Extract
  • Tamarind - big lemon sized ball
  • Luke warm water - 3 cups
  • Sambar powder - 2 teaspoons
  • Vatha Kuzhambu Podi - 1 1/2 tablespoons
  • Salt - 1 1/2 teaspoons
Refer this link for making Vatha Kuzhambu Podi
Soak tamarind in luke warm water for 15 minutes.Squeeze the pulp and extract juice add 3 more cups of water while doing so
Dissolve vatha kuzhambu podi , sambar powder and salt in the tamarind extract.Keep it ready


Part 3  - Optional
  • Jaggery - a pinch
  • Rice flour - 1 teaspoon
Method
Step 1 - Tadka and Saute
  • Heat oil in a thick bottomed vessel / kadai / Kuzhambu sati.Splutter mustard seeds, spray hing and fry urad, channa dhalls in medium flame till it become golden brown
  • Simmer the flame add curry leaves, methi seeds and red chillies.Make sure methi seeds doesn't char
  • Add onions and sauté well
Step 2 - Vatha Kuzhambu
  • Pour in the tamarind extract and allow it to boil in a medium flame for 15 minutes atleast so that it reduces to nearly half the quantity and reaches thick consistency
  • Now add jaggery and boil for another 5 minutes.Jaggery removes the extra tanginess
  • At this stage itself kozhambu will be thick but if you wish it should even more thicker then dissolve rice flour in 1/2 cup of water and pour it to the kozhambu and boil for 5 more minutes
  • Switch off the stove
Hot Lip Smacking, Yummy Onion Vatha Kuzhambu is ready