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Authentic Tamil Vatha Kuzhambu (with Sundakkai Vathal, Onion & Garlic)
A deeply flavorful, tangy, and spicy South Indian tamarind curry, Vatha Kuzhambu is a classic Tamil dish. This version, inspired by Venkatesh Bhat, uses a freshly ground masala, plenty of sambar onions, garlic, and sun-dried turkey berries (Sundakkai Vathal) for a rich, complex taste. The dish keeps well for days and is best enjoyed with hot rice and ghee.
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Cost Breakdown
Critical Success Points
- • Roasting the masala ingredients properly (Step 1)
- • Grinding the masala to a fine paste (Step 4)
- • Cooking tamarind water until raw smell is gone (Step 6)
- • Balancing sweet, sour, and salt (Step 7)
- • Simmering until oil floats on top (Step 8)
- • Frying Sundakkai Vathal without burning (Step 9)
Safety Warnings
- • Take care when frying spices and Sundakkai in hot oil to avoid splattering.
- • Do not touch eyes after handling chillies.
- • Ensure mixer jar is cool before grinding hot ingredients.
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