Vathal Kuzhambu
Topic started by Sanju (@ cpe-65-29-37-103.mn.rr.com) on Sat Aug 21 22:03:23 EDT 2004.
All times in EST +10:30 for IST.
Hi everybody,
Can anybody give me the recipe for 'Vathal Kuzhambu'.
I knew that Vathal Kuzhambu is prepared with Manathakkali vathal or Sundakkai vathal. But we don't get the above two in the place where we stay. So, i also need to know whether any other vathal can be used for it.
If any specific 'Vathal Kuzhambu Podi' has to be used, please suggest me that too.
Thanks.
Responses:
- From: Sanju (@ cpe-65-29-37-103.mn.rr.com)
on: Fri Aug 27 12:24:54 EDT 2004
Sorry guys. I didn't check up the older topics before i posted the above query. I have got the recipe from it. Let me try it.
Thanks.
- From: gaya3 (@ c-24-21-23-54.client.comcast.net)
on: Wed Sep 1 17:24:25 EDT 2004
Hi
If u get Sakthi vathakulambu podi in ur grocery..follow the instructions in the pack for perfecttt 'saravana bhavan taste' vatha kulambu :) i was pleasantly surprised to find this out when i tried first!!!
Good luck
gaya3
- From: Pearl Subramanian (@ 195.94.1.202)
on: Sat Sep 4 03:31:22 EDT 2004
Vatral Kuzhambu
Ingredients
Vatral Kuzhambu Sundakkai, Manathakkali or any vegetable Vatral or you could use fresh Brinjals cut into cubes; Lady’s fingers could be fried nicely & add’d to the Kuzhambu, Tomatoes could be used.
Tamarind a golf size ball soaked in water & the pulp extracted & kept aside; Sambar Powder 2 tbspn.
- From: Pearl Subramanian (@ 195.94.1.202)
on: Sat Sep 4 03:33:01 EDT 2004
Vathal Kuzambu contd........
For Seasoning:
Mustard Seeds 1/2 tspn; Methi Seeds-1/2 tsp.;
Dry Red Chillies-4 de seeded & broken & kept; Channa Dhal 1 tspn.; Asafoetida Powder - a big pinch; Curry Leaves - few Oil 4-6 tbspns. Salt to taste
Preparation
Soak the tamarind in water & extract the pulp (juice). Add salt to taste - & keep aside. Now put a vessel on the gas add oil when hot add the channa dahal, curry leaves red chillies, mustard & methi seeds & fry till dhal is brown & the mustard seeds crackle now lower the heat add the Sambar powder & fry for 2-3 mins. do not allow to burn - a nice smell will arise now add the Tamarind water mix well & allow to bubble nicely till the required thickness has been reached - remove from fire & serve with ghee, roasted pappads & plain white rice.
- From: Sanju (@ cpe-65-29-39-36.mn.rr.com)
on: Tue Sep 7 19:35:33 EDT 2004
Hi guys,
Thanks for the recipe and other suggestions. Surely i will try it.
Have a nice day.
Tell your friend about this topic
Want to post a response?
Back to the Forum