Vathakuzhambu recipe

Ingredients

• 2 Tbsp Vegetable Oil (for tempering)
• 1 tsp Mustard Seeds
• 1 tsp Urad Dal (Split Black Gram)
• 1 tsp Chana Dal (Split Bengal Gram)
• 1/2 tsp Fenugreek Seeds
• 1 sprig Curry Leaves
• 1 small Onion (finely chopped; optional)
• 7-8 Garlic Cloves (minced)
• 3 Dried Red Chilies (whole, medium heat)
• 3 Tbsp Sambar Powder
• 1/2 tsp Turmeric Powder
• 2 Tbsp Tamarind Pulp (soaked in 1 cup warm water and strained)
• 1/2 tsp Jaggery (grated or powdered)
• to taste Salt
• 2 Drumsticks (Moringa Pods) (cut into 2‑inch pieces)
• 1 medium Brinjal (Eggplant) (cubed)
• 1 Tbsp Butter (room‑temperature, added at end)

Instructions

1. Prepare Tempering

   Heat the oil in the kadai over medium heat. Add mustard seeds and let them splutter, then add urad dal, chana dal, and fenugreek seeds. Fry until the dals turn golden brown, then add the curry leaves.

   Time: PT5M

   Temperature: Medium

2. Sauté Aromatics

   Add the chopped onion, minced garlic, and whole dried red chilies to the tempering. Sauté until the onion becomes translucent and fragrant, about 3‑4 minutes.

   Time: PT4M

   Temperature: Medium

3. Add Spice Powders

   Stir in the sambar powder and turmeric powder. Cook for 1‑2 minutes, allowing the raw spice flavor to mellow.

   Time: PT2M

   Temperature: Medium

4. Introduce Tamarind Base

   Pour the strained tamarind water into the pot, add jaggery and salt. Bring the mixture to a gentle boil, stirring to dissolve the jaggery.

   Time: PT5M

   Temperature: Medium‑High

5. Cook Vegetables

   Add the drumstick pieces and brinjal cubes. Cover and simmer on low‑medium heat for 15‑20 minutes, or until the vegetables are tender but not mushy.

   Time: PT20M

   Temperature: Low‑Medium

6. Finish with Butter

   Turn off the heat and stir in the room‑temperature butter until it melts, giving the kuzhambu a glossy finish.

   Time: PT1M

7. Serve

   Transfer the Vatha Kuzhambu to a serving bowl. Serve hot with steamed rice or idli.

   Time: PT1M

Nutrition Facts

Calories

150

Protein

4 g

Carbohydrates

20 g

Fat

6 g

Fiber

4 g