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Vathal Kuzhambu Podi / Parankigai Vathal Kuzhambu

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Ingredients

Adjust Servings:
VATHAL KUZHAMBU PODI
1/4 cup Tuvar dal
1/4 cup Gram dal
1/4 cup Urad dal
3/4 cup Coriander seeds
1 1/2 cup Red chillies
2 tsp Fenugreek seeds
INGREDIENTS TO PREPARE KUZHAMBU
1/2 cup Pumpkin pieces cut into cubes
Marble sized Tamarind
1/4 cup Water
2 tsp Oil Preferably gingelly oil
1 tsp Mustard seeds
1/4 tsp Fenugreek seeds
1/2 tsp Asafoetida
1/2 tsp Jaggery
Few Curry leaves
1/4 tsp Turmeric powder
to taste Salt

Vathal Kuzhambu Podi / Parankigai Vathal Kuzhambu

Features:
    Cuisine:

    Vathal kuzhambu is a tamarind based delicious kuzhambu or gravy which incorporates the vathal kuzhambu podi and the vathal to make the tastiest kuzhambu.

    • 30 mins
    • Serves 2
    • Easy

    Ingredients

    • VATHAL KUZHAMBU PODI

    • INGREDIENTS TO PREPARE KUZHAMBU

    Directions

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    Vathal Kuzhambu or Vatha kuzhambu is a specialty of Tamil Nadu. Vathal is the word given to sun dried vegetable and the nearest meaning that can be attributed to kuzhambu is that it is a tamarind-based gravy. Every region of tamilnadu has its own version of this vatha kuzhambu. The spice used in this is either the sambar powder or vatha kuzhambu podi. I am sure most households have their own version of the kuzhambu powder.I use the version taught by my in law wherein she could prepare the vathal kuzhambu podi in a good quantity as this stock of podi is very helpful when we are in dearth of sambar powder.
    The vathals that are generally used are the manathakkali vathal and sundakkai or turkey berry. The specialty of my mother-in-law was to use parangikkai in vathal kuzhambu. So technically mine would be parangikkai kuzhambu and not parangikkai vathal kuzhambu. I am sure it makes no difference as the hero is not the vegetable but the slurry combination of the kuzhambu powder and tamarind boiled to a perfect consistency with right amount of salt and delicately flavored with perungayam aka asafoetida and kariveppilai/ curry leaves. Ahha…. I can go on about this delectable kuzhambu, however let stop here and take you through the process.
    Parangika vathal kuzhambu
    INGREDIENTS USED FOR VATHA KUZHAMBU PODI:
    Tamarind is the main ingredient which gives body to this dish. Use too much , it becomes unedible, use less it will lack the tanginess. The trick is to use the right amount. A size which is a tad bigger than a marble should be enough to make the kuzhambu for 2 people. We can use the tamarind paste which is available off shelf too.
    Vathal kuzhambu podi is the spice mix which makes this kuzhambu so flavourful. It is a mix of three different dal along with coriander seeds, fenugreek seeds and red chillies. You can always substitute this with sambar powder too.
    Vathals and vegetables used in making vatha kuzhambu: 
    Sundakkai and manithakkali are the most used vathals in this kuzhambu. The fresh vegetables that could be used are parangikkai, vendakkai , drumstick as in Murungakkai vatha kuzhambu and small onions. Some prepare it with garlic too.
    How to serve Vathal Kuzhambu:
    I like to serve vatha kuzhambu with hot white rice, one or two karimedhu  like Beans curry in instantpot.

     

     

    Steps

    1
    Done

    Preparation of vathal kuzhambu podi

    Measure the ingredients to make vatha kuzhambu podi

    2
    Done

    Dry roast all the dal’s together until they become slightly brown and transfer it to a plate.

    3
    Done

    Roast the coriander seeds and fenugreek seeds till a good flavour emanates and transfer it to the above plate.

    4
    Done

    Dry roast the fenugreek seeds for a minute and transfer it to the plate to cool it.

    5
    Done

    Now add 2 tsp oil and roast the red chillis till they become crisp. Transfer them to the plate.

    6
    Done

    Let all these ingredients cool down completely.

    7
    Done

    Store it in an airtight container.

    8
    Done

    Preparation of Parangikkai Vathal Kuzhambu:

    Cut the pumpkin into cubes.

    9
    Done

    Soak the tamarind in luke warm water for ½ hour. Squeeze the juice and keep it aside.

    10
    Done

    Heat oil in a kadai. Add mustard seeds, fenugreek seeds, curry leaves and asafoetida..Once the mustard crackles, add the cut pumpkin cubes, sauté it for 3 minutes in medium flame.

    11
    Done

    Now put 3 tsp of the vathal kuzhambu spice powder, mix well. Fry for few seconds.

    12
    Done

    Now add the tamarind juice plus 1 cup of water.

    13
    Done

    Add salt and let everything boil for 5-6 minutes in medium flame.

    14
    Done

    Add gram flour and 2tsp water. Make it into a paste and pour this into the boiling Kuzhambu and boil for few minutes to get the right thickness of the kuzhambu.

    15
    Done

    Add jaggery, cook for 1 minute in low flame.

    16
    Done

    Switch off the fire. Serve with hot rice and karimedhu/ curry of your choice.

    Vathal Kuzhambu Podi

    Vathal Kuzhambu podi/ Parangika vatha kuzhambu

    Veena
    Vathal kuzhambu is a tamarind based delicious kuzhambu or gravy which incorporates the vathal kuzhambu podi and the vathal to make the tastiest kuzhambu.
    5 from 1 vote
    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Course Main Course
    Cuisine Indian
    Servings 2

    Ingredients
      

    FOR THE VATHA KUZHAMBU PODI

    • 1/4 cup Tuvar dal
    • 1/4 cup Gram dal
    • 1/4 cup Urad dal
    • 3/4 cup Coriander seeds
    • 1 1/2 cup Red chillies
    • 2 tsp Fenugreek seeds

    FOR THE PARANGIKA VATHAL KUZHAMBU

    • 1/2 cup Pumpkin pieces
    • 1 marble sized Tamarind
    • 1/4 cup Water
    • 1/4 tsp Fenugreek seeds
    • 1 tsp Asafoetida
    • 1/2 tsp Jaggery
    • 2 tsp Oil
    • Few Curry leaves
    • 1/4 tsp Turmeric powder
    • to taste Salt

    Instructions
     

    FOR THE VATHAL KUZHAMBU PODI

    • Measure the ingredients to make vatha kuzhambu podi
    • Dry roast all the dal’s together until they become slightly brown and transfer it to a plate.
    • Roast the coriander seeds and fenugreek seeds till a good flavour emanates and transfer it to the above plate.
    • Dry roast the fenugreek seeds for a minute and transfer it to the plate to cool it.
    • Now add 2 tsp oil and roast the red chillis till they become crisp. Transfer them to the plate.
    • Let all these ingredients cool down completely.
    • Store it in an airtight container.

    PREPARATION OF PARANGIKKAI VATHAL KUZHAMBU:

    • Cut the pumpkin into cubes.
    • Soak the tamarind in luke warm water for ½ hour. Squeeze the juice and keep it aside.
    • Heat oil in a kadai. Add mustard seeds, fenugreek seeds, curry leaves and asafoetida..Once the mustard crackles, add the cut pumpkin cubes, sauté it for 3 minutes in medium flame.
    • Now put 3 tsp of the vathal kuzhambu spice powder, mix well. Fry for few seconds.
    • Now add the tamarind juice plus 1 cup of water.
    • Add salt and let everything boil for 5-6 minutes in medium flame.
    • Add gram flour and 2 tsp water. Make it into a paste and pour this into the boiling Kuzhambu and boil for few minutes to get the right thickness of the kuzhambu.
    • Add jaggery, cook for 1 minute in low flame.
    • Switch off the fire. Serve with hot rice and karimedhu/ curry of your choice.
    Keyword Kuzhambu, podi, Vatha kuzhambu
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    6 Comments Hide Comments

    5 stars
    Veena, this is delicious. Our cook back in India made a vathal kuzhambu podi to send it with me to US and it was my favorite. I never knew the recipe and now I have it. Making it right away.

    5 stars
    I m salivating as i read through the post. Its vathakuzhambu that runs in our veins! Amma too makes a vathakuzhambu podi, definitely this separate podi adds a nice taste to the kuzhambu! Lovely share veena!

    5 stars
    I’ve come across this recipe at the right time. With pumpkins in season and the weather being so cold, this vathal kuzhambu is definitely going to be something the family will enjoy with some hot rice.

    5 stars
    oh wow.. so yum! I am so in love with this vathakuzhambu podi. I learnt mine from my MIL too (she used to add a handful of curry leaves and a pinch of vendhyam while roasting). and yes vathkumabu with “thokkala” perungayam is another delicacy 🙂

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    6 Comments Hide Comments

    5 stars
    Veena, this is delicious. Our cook back in India made a vathal kuzhambu podi to send it with me to US and it was my favorite. I never knew the recipe and now I have it. Making it right away.

    5 stars
    I m salivating as i read through the post. Its vathakuzhambu that runs in our veins! Amma too makes a vathakuzhambu podi, definitely this separate podi adds a nice taste to the kuzhambu! Lovely share veena!

    5 stars
    I’ve come across this recipe at the right time. With pumpkins in season and the weather being so cold, this vathal kuzhambu is definitely going to be something the family will enjoy with some hot rice.

    5 stars
    oh wow.. so yum! I am so in love with this vathakuzhambu podi. I learnt mine from my MIL too (she used to add a handful of curry leaves and a pinch of vendhyam while roasting). and yes vathkumabu with “thokkala” perungayam is another delicacy 🙂

    Add Your Comment