|1 big marble sized Tamarind|
|1 tbsp Vathal kuzhambu podi|
|10 Curry leaves|
|2 tsp Oil|
|2 tsp Gram flour|
|To taste Salt|
|1tsp Mustard seeds|
|1/4 tsp Fenugreek seeds|
|1 tsp Tuvar dal|
|1/2 tsp Asafoetida|
|1/2 tsp Turmeric powder|
Murungakkai vathal kuzhambu is an iyengar speciality. This is a tangy tamamrind based kuzhambu flavoured with vathal kuzhambu podi.
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.
More about the numerous health benefits can be read in this article
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
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.
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.
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