VATHAL KUZHAMBU II (Tamarind Sauce With Freshly Ground Spices)

VATHAL KUZHAMBU II is a fabulous tamarind based kuzhambu, stew, or sauce with the amazing aroma that only Freshly Ground Spices can impart. Although similar to Vathal Kuzhambvu I, the fragrant freshly roasted and ground spices sets this one apart.

Enjoy Vathal Kuzhambu mixed with freshly cooked rice and Paruppu Thogayal, papadams, and vegetable sides.

Notes:

Instead of OR in addition to adding onions or moringa pods (Indian veggie drumstick pods), fried sundried Manathakkali or sundaikkai vathal maybe added to the vatha kuzhambu at the end of cooking. Technically, it is the vathal that makes this recipe a "Vathal" kuzhambu :-)

Ingredients:

Vathal Kuzhambu masala:

2 tsp  Toor dal

2 tsp  Channa dal

2 tsp  Urad dal
1/2 tsp  Fenugreek seeds

4 tsp  Coriander seeds

2  Whole red chillies

2 tsp  Pepper corns

A handful of curry leaves, 2-3 stems

Vathal Kuzhambu:

1 tsp  Sesame Oil

1 tsp  Mustard seeds

1/4 tsp Asafoetida/Hing powder

2 Red chillies, whole or broken into two pieces
2 stems Curry leaves, finely sliced

2 handfuls  Baby onions/drum stick pieces (Optional)

4 cups  Tamarind extract from a large lemon-sized tamarind

1 small marble-sized piece of jaggery, 1tsp (optional)

1/2 tsp  Turmeric powder

Salt To taste

1 tsp Rice flour + 2-3 Tbsp water (optional)

Method:

Soak the tamarind in 2 cups of warm water for about 15 minutes. Squeeze and knead and extract the juices into another bowl. Add 2 cups of water to the residue and squeeze and knead for a couple of minutes again. Strain out the juices and add to the first batch. Discard the solids.

Dry-roast all the ingredients for the vatha kuzhambu masala: Heat a small skillet or pan and add the masala ingredients in the order given one by one to the pan shaking and stiring after each addition. Roast to golden and fragrant, pour into a plate to cool completely, and grind into a fine powder using a spice grinder. Reserve in an airtight covered container.

Heat a pan with the oil. Add mustard seeds, red chillies. Once the mustard seeds start popping merrily, add the curry leaves carefully. Stir in the asafoetida.

Add onions/drumstick pieces and stir cook for 2 minutes.

Pour the tamarind exract juice in along with salt, turmeric and jaggery.

Bring to a boil, reduce heat so kuzhambu is simmering; cook until the onions/drumsticks become softened, about 10 minutes.

Add the vathal kuzhambu masala and mix well. Simmer for about 7-8 minutes or until the kuzhambu thickens a bit. If the kuzhambu seems too thin, add the rice and water slurry and cook for about 5 minutes or until thickened.  Remove from heat. Cover and let rest for 5-10 minutes.

Serve hot with freshly cooked rice or grains.

Enjoy!!