Vengaya Vatha Kuzhambu Recipe
An Introduction To Vengaya Vatha Kuzhambu Recipe
Vegaya vatha kuzhambu is a spicy kuzhambu prepared with the goodness of shallots along with a host of aromatic Indian condiments.
Vengaya vatha kuzhambu is one of the ancient dishes of South India, known for its authentic taste and alluring aroma. Next to sambhar, it is the most popular accompaniment for steamed rice in South India. It is one of the treasured dishes from the South Indian cuisine that has been carried on to generations with pride and fervor.
Vengaya vatha kuzhambu tastes its best with shallots as it has a slight sweet taste. The tangy tamarind when blended with shallots and other spices gives a tantalizing temptation to our palates. It reaches an awesome level when it is mixed up with hot steamed rice with a drizzle of sesame oil. Nothing else is required for a perfect midday meal other than cup of chilled earthen pot water.
There are quite a lot of versions of vatha kuzhambu which vary according to the States and regions. They differ from each other in ingredients, its proportions, style and flavor. For example chetinad style includes spicy coconut paste in the vatha kuzhambu whereas Tanjore style makes it the pain way.
The original vatha kuzhambu recipe does not include garlic in the kuzhambu. But here, I have included garlic as it holds a lot of health benefits and moreover, the shallots garlic combination always gives amazing results and fascinates you with the breath taking blend.
Here is the method to make vengaya vatha kuzhambu in a simple way with basic ingredients at home.
Ingrediets Required To Make Vengaya Vatha Kuzhambu Recipe
How To Make Vengaya Vatha Kuzhambu
To make vengaya vatha kuzhambu recipe Soak the tamarind in hot water for a minimum of fifteen minutes. When it cools down, just squeeze the tamarind and take the pulp and keep aside.
Place a wok in the stove and turn the flame on. When it is heated, pour in three tablespoons of sesame oil into the wok.
Tip in some mustard seeds and allow it to splutter.
Drop in half a teaspoon of methi seeds and when it turns light brown, just add a small bit of asafetida and stir in.
Roughly tear a dried red chilli and drop in.
Finally, toss over some curry leaves and let it sizzle too.
Lower the flame at this stage.
Now blend in a cup of shallots and stir in until it becomes translucent.
Blend in some garlic pods and let it soften.
Add the finely chopped tomatoes and let it soften too.
After a while, add the measured quantities of red chili powder, coriander powder and turmeric powder and stir in.
Splash in the tamarind pulp along with two or three cups of water.
Sprinkle the required salt while stirring continuously.
Change the flame to high mode and let it boil for about ten to twelve minutes approximately.
When it thickens, tip in a quarter teaspoon of jaggery and give a nice stir.
Just wait until the oil ooze out from the sides
When it turns aromatic, sprinkle some torn curry leaves and turn off the stove.
Now the spicy tangy vengaya vathazhuzhambu is ready.
Serve hot with steamed rice (with a drizzle of ghee) accompanied by yummy potato fry and papad.
Tips To Make Delicious Vengaya Vatha Kuzhambu Recipe :
- If you want to thicken the kuzhambu towards the end, just take half a teaspoon of rice flour and mix it well in two tablespoons of water and add it to the kuzhambu. within seconds, it will thicken.
- Always use a thick bottomed vessel, preferably a cast iron kadai for making the vengaya vathakuzhambu.
- Though shallots tastes the best, you can also try it out with regular onion.
- You can skip garlic in case you would like to savour the exclusive taste and flavor of shallots.
- Each ingredient has its own unique flavor to add in, and therefore do not skip any of them.
- Vengaya vathakuzhambu pairs well with idli, dosa, upma, kuzhi paniyaram and pidi kozukattai.
- It tastes the best on the next day with its spicy tangy essence, and so you can store it up in the refrigerator and use for a day or two.
Ingredients
Directions
To make vengaya vatha kuzhambu recipe Soak the tamarind in hot water for a minimum of fifteen minutes. When it cools down, just squeeze the tamarind and take the pulp and keep aside.
Place a wok in the stove and turn the flame on. When it is heated, pour in three tablespoons of sesame oil into the wok.
Tip in some mustard seeds and allow it to splutter.
Drop in half a teaspoon of methi seeds and when it turns light brown, just add a small bit of asafetida and stir in.
Roughly tear a dried red chilli and drop in.
Finally, toss over some curry leaves and let it sizzle too.
Lower the flame at this stage.
Now blend in a cup of shallots and stir in until it becomes translucent.
Blend in some garlic pods and let it soften.
Add the finely chopped tomatoes and let it soften too.
After a while, add the measured quantities of red chili powder, coriander powder and turmeric powder and stir in.
Splash in the tamarind pulp along with two or three cups of water.
Sprinkle the required salt while stirring continuously.
Change the flame to high mode and let it boil for about ten to twelve minutes approximately.
When it thickens, tip in a quarter teaspoon of jaggery and give a nice stir.
Just wait until the oil ooze out from the sides
When it turns aromatic, sprinkle some torn curry leaves and turn off the stove.
Now the spicy tangy vengaya vathazhuzhambu is ready.
Serve hot with steamed rice (with a drizzle of ghee) accompanied by yummy potato fry and papad.
