I love making vatha kuzhambu for lunch. Love that spicy and tangy gravy. I have quite a few variation of that kuzhambu in this blog, check out my kuzhambu list for all recipes. So far in my gravies i use normal spice powders and make. But couple weeks back i decided to try it with puli kuzhambu powder, that too with homemade puli kuzhambu powder.
I made a huge bottle the amazing powder from scratch and stored it in my fridge. then i used that and dried turkey berry to make this yummy famous vatha kuzhambu. I should tell you, it turned out so good. The dals in the powder gave the gravy a little thickness and it turned out perfect. The main thing is you have to taste the gravy after adding all the ingredients for spiciness, tangyness and adjust them. Give this a try and let me know how it turns out for you..
Prepartion Time : 5 mins
Cooking Time : 35 to 40 mins
Serves : 4 to 5
Ingredients:
Dried Turkey Berry / Sundaikkai - 1/4 cup
Tamarind - 1 small lemon size(use 1/4 cup pulp) or adjust to taste
Salt to taste
Jaggery / Sarkarai - 1 tblspn
Asafoetida / Hing / Kaya Podi - 1/4 tsp
Water - 3 cups
For Seasoning:
Gingelly Oil - 1/4 cup
Mustard Seeds / Kaduku - 1 tsp
Cumin Seeds / Jeerakam - 1 tsp
Urad dal / Ulundu paruppu - 1 tsp
Curry leaves - a small handful
Method:
Heat gingelly oil in a heavy bottom pan, i like to use my earthernware pot.
Add in all seasoning ingredients and let it fry for a min.
Add in sundaikkai and fry till golden.
Add in puli kuzhambu podi and mix well.
Add in thick tamarind pulp and mix well. Add in water, salt and jaggery.
Bring this whole thing to a boil and simmer the pot for a good 20 to 25 mins.
Now oil will separate and the curry will get thick.
Serve this with rice.
Pictorial:
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| Take all your ingredients |
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| You will need some sundaikkai |
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| Heat gingelly oil in a earthernware pot |
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| add in all seasoning ingredients |
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| let it sizzle for a min |
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| add in sundaikkai |
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| fry it for few mins |
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| Fry till it gets golden |
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| add in puli kuzhambu podi |
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| saute it for 30 seconds |
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| Add in the thick tamarind pulp |
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| I mixed the tamarind in some more water and added it to the gravy |
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| mix well |
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| add in some asafoetida |
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| add some salt |
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| some jaggery |
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| bring this to boil |
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| simmer the flame |
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| cook till gravy is thicken and oil floats on top |
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| serve |
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| I love the colour |
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| I served it with potato curry and flame roasted papad |
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