https://veenasvegnation.com
Murungakkai Vathal Kuzhambu with Vatha Kuzhambu Podi
Cuisine:
Murungakkai vathal kuzhambu is an iyengar speciality. This is a tangy tamamrind based kuzhambu flavoured with vathal kuzhambu podi.
Ingredients
-
1 DrumsticksCut into 3 " pieces
-
1 big marble sized Tamarind
-
1 tbsp Vathal kuzhambu podi
-
1tsp Jaggery
-
10 Curry leaves
-
2 tsp Oil
-
2 tsp Gram flour
-
To taste Salt
-
FOR TEMPERING
-
1tsp Mustard seeds
-
1/4 tsp Fenugreek seeds
-
1 tsp Tuvar dal
-
1/2 tsp Asafoetida
-
1/2 tsp Turmeric powder
Directions
Murungakkai Vathal Kuzhambu
Murungakkai vathal kuzhambu is a tangy kuzhambu using tamarind as the base. So in this kuzhambu I have used Murungakkai or drumsticks. Vathal generally refers to as the sun-dried vegetables. Mostly we use the vathal like manathakkali and sundakkai.
Murungakkai or Moringa has numerous health benefits. I use drumstick in sambar, vathal kuzhambu and in soup and the moringa leaves in Murunga keerai podi.
- Moringa is said to be rich in antioxidants.
- It is said to lower blood sugar levels.
- It helps in reducing the inflammation in our body.
- It is also known to lower the cholesterol.
More about the numerous health benefits can be read in this article
Vathal Kuzhambu Podi:
Vathal kuzhambu podi is an essential part of preparing this kuzhambu. In this homemade powder, we use all the lentils along with coriander seeds, fenugreek and chillies. Podi contributes to the flavour. If you ask me is it very essential to use this powder? The answer is negative. Many use sambar powder as well. Here is the recipe to prepare the aromatic vathal kuzhambu podi
Vegetables used in Vathal kuzhambu
Few vegetables are earmarked for this kuzhambu. They are the drumstick, ladyfinger, onion and pumpkin. Pumpkin or parangikkai vathal kuzhambu gives a slightly sweetish taste to the kuzhambu.
What should this kuzhambu be served with:
Vathal kuzhambu forms the main part of the main course of Iyengar thailigai. It is generally served with hot steaming rice, a dollop of ghee, and potato roast. However, the combination which I like the most is this kuzhambu with thair saadam.
Steps
|
1
Done
|
Soak the tamarind in warm water for 10 minutes. Alternatively, you can heat it in the microwave for 1 minute or use 1 tbsp of tamarind paste too. |
|
2
Done
|
Cut the drumstick into 3" pieces |
|
3
Done
|
Heat oil in a kadai. Add mustard seeds, fenugreek seeds, tuvar dal and asafoetida and saute till the mustard starts to crackle |
|
4
Done
|
When the mustard crackles add the cut drumstick pieces and saute for few seconds |
|
5
Done
|
Next, add the curry leaves too and saute for few seconds. |
|
6
Done
|
Now add the vatha kuzhambu podi and let it fry in the oil for a minute. This brings out the good flavour for the kuzhambu. |
|
7
Done
|
Now the burner on the high mode and add the tamarind extract plus another cup of water. Add salt. Cover with a glass lid at this point and let it boil. Covering helps the drumstick to cook faster |
|
8
Done
|
After 3-4 minutes, it tends to become thicker. Now take out the lid, and lower the flame. |
|
9
Done
|
Add the jaggery and mix well and continue to cook on low flame for another minute. Do not skip adding the jaggery because it adds to the unique taste of vathal kuzhambu |
|
10
Done
|
Now take gram flour, add little water and make it into a diluted paste and add this to the kuzhambu. Mix well and let the kuzhambu boil for another 2 minutes. Adding gram flour thickens the kuzhambu |
|
11
Done
|
Now the kuzhambu has thickened to the required consistency. Switch off the fire and serve hot with rice and a curry |
Murungakkai Vathal Kuzhambu with Vatha kuzhambu Podi
Murungakkai vathal kuzhambu is an iyengar speciality. This is a tangy tamamrind based kuzhambu flavoured with vathal kuzhambu podi.
Equipment
- Gas stove/ Induction stove
Ingredients
- 1 Drumstick Cut into 3" pieces
- 1 Marble sized Tamarind
- 1 Tbsp Vathakuzhambu podi
- 1 Tsp Jaggery
- 10 Curry Leaves
- 2 Tsp Oil
- 2 Tsp Gram flour
- To Taste Salt
FOR TEMPERING
- 1 Tsp Mustard seeds
- 1/4 Tsp Fenugreek seeds/ Methi
- 1 Tsp Tuvar dal
- 1/2 Tsp Asafoetida
- 1/2 Tsp Turmeric powder
Instructions
- Soak the tamarind in warm water for 10 minutes.Squeeze it and take out the extract adding extra water. Alternatively, you can heat it in the microwave for 1 minute or use 1 tbsp of tamarind paste too.
- Cut the drumstick into 3" pieces
- Heat oil in a kadai. Add mustard seeds, fenugreek seeds, tuvar dal and asafoetida and saute till the mustard starts to crackle
- When the mustard crackles add the cut drumstick pieces and saute for few seconds
- Next, add the curry leaves too and saute for few seconds.
- Now add the vatha kuzhambu podi and let it fry in the oil for a minute. This brings out the good flavour for the kuzhambu.
- Now the burner on the high mode and add the tamarind extract plus another cup of water. Add salt. Cover with a glass lid at this point and let it boil. Covering helps the drumstick to cook faster
- After 3-4 minutes, it tends to become thicker. Now take out the lid, and lower the flame.
- Add the jaggery and mix well and continue to cook on low flame for another minute. Do not skip adding the jaggery because it adds to the unique taste of vathal kuzhambu
- Now take gram flour, add little water and make it into a diluted paste and add this to the kuzhambu. Mix well and let the kuzhambu boil for another 2 minutes. Adding gram flour thickens the kuzhambu
- Now the kuzhambu has thickened to the required consistency. Switch off the fire and serve hot with rice and a curry
Nutrition
Sodium: 29mgCalcium: 14mgVitamin C: 67mgVitamin A: 126IUSugar: 2gFiber: 2gPotassium: 100mgCholesterol: 23mgCalories: 107kcalSaturated Fat: 1gFat: 6gProtein: 6gCarbohydrates: 6gIron: 1mg
Tried this recipe?Let us know how it was!
Did you like the recipe?
You can leave me an answer, a comment or a suggestion.
