Sundakkai vathal kuzhambu

 
Sundakkai vathal kuzhambu is my all time favorite kuzhambu.I am a die hard fan of my mother’s vatha kuzhambu.I always ask her to make this kuzhambu for lunch on holidays.During college hostel days she prepares and fill it in bottles for me.I miss her and her vatha kuzhambu.I am so happy to share her recipe with you.Try it and enjoy.Today I had rice with sundakkai vatha kuzhambu, a simple potato fry and appalam.You can just put a table spoon of vatha kuzhambu to your rice and have a awesome meal.

Preparation time : 5 mins
Cooking time : 25 mins
Serves : 3 – 4 persons


INGREDIENTS REQUIRED


Coriander seeds – 1tbsp

Dried red chilli – 6 to 7
Cumin seeds – 1/2 tsp
Pepper corns – 10 to 12
Grated coconut – 1/2 cup
Sundakkai vathal – 25
Mustard seeds – 1/4 tsp
Fenugreek seeds – 1/4 tsp
Curry leaves – a few
Tamarind – a small lemon size
Sesame oil – 3 to 4 tbsp
Jaggery – a small piece
Asafoetida – a pinch
 

METHOD

1.To a pan add about 1 tbsp of sesame oil.Add coriander seeds and roast them in the oil.Then add dried red chilli.Roast the dried red chilli.The color of red chilli turns dark.Put flame in low and roast.Otherwise they may get burnt.
2..Add cumin and pepper corns.Finally add grated coconut roast them and put off the flame.Allow this roasted ingredients to cool.Then add them to a blender jar and make a smooth paste.
3.To a kadai add about 3 tbsp of sesame oil.Add Mustard seeds and fenugreek seeds.Add Sundakkai vathal and fry them.
4.Add curry leaves,Asafoetida.Then add the blended smooth paste.Stir them well.Soak tamarind in one cup of water.Add this tamarind water and salt.Check for tanginess and if necessary add more tamarind extract.
5.Add a small piece of jaggery.It enchances the taste.Cook till the oil  separates and starts floating above.Tasty and Yummy sundakkai vathal kuzhambu is ready.Try this recipe for your lunch.You can make this in bulk and save it in your fridge.

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