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Tangy Vathal Kozhambu with fluffy rice and crispy, spicy potato fry. A soul-satisfying homestyle meal!

A classic Tamil Brahmin curry with a perfect balance of tangy, spicy, and slightly sweet flavors. Made with sun-dried vegetables simmered in a tamarind-based gravy, it's a flavorful dish that pairs wonderfully with hot rice and ghee.
Serving size: 1 cup

Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.

Crispy, spicy pan-roasted baby potatoes with a classic South Indian tempering. This simple yet flavorful potato fry is the perfect side dish for sambar, rasam, or curd rice.
Serving size: 1 cup




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Tangy Vathal Kozhambu with fluffy rice and crispy, spicy potato fry. A soul-satisfying homestyle meal!
This chettinad dish is perfect for lunch. With 712.23 calories and 11.04g of protein per serving, it's a nutritious choice for your meal plan.
Prepare the tamarind base. In a bowl, whisk the tamarind paste with 2.5 cups of warm water until it is completely dissolved. Strain if necessary to remove any fibers and set aside.
Prepare the tempering (tadka). Heat the sesame oil in a heavy-bottomed pan or kadai over medium heat. Once the oil is hot, add the mustard seeds. When they start to splutter, add the urad dal, chana dal, and fenugreek seeds. Sauté for about a minute until the dals turn a light golden brown.
Fry the vathal and spices. Add the broken dried red chilies and curry leaves to the pan and sauté for 30 seconds. Then, add the manathakkali vathal and fry on low-medium heat for 1-2 minutes until it puffs up slightly. Be careful not to burn it.
Add spice powders. Reduce the heat to low and add the hing, turmeric powder, sambar powder, and optional red chili powder. Stir continuously for 30 seconds until fragrant.
Simmer the kozhambu. Immediately pour the prepared tamarind water into the pan. Add the salt and jaggery, and stir well to combine. Bring the mixture to a vigorous boil, then reduce the heat to low, cover the pan, and let it simmer for 15-20 minutes. The gravy will thicken, and you will see oil separating at the edges.
Thicken and finish. If you prefer a thicker gravy, make a slurry by mixing the rice flour with 2 tablespoons of water. Pour this slurry into the simmering kozhambu, stirring constantly to prevent lumps. Cook for another 2-3 minutes. Turn off the heat and let it rest for at least 20-30 minutes before serving to allow the flavors to meld.
Serving size: 1 cup
Rinse and Soak the Rice (35 minutes)
Cook the Rice (15 minutes)
Rest and Fluff (10 minutes)
Wash the potatoes well. Boil them in salted water until they are tender but still firm (a knife should go through with slight resistance), about 10-12 minutes. Drain, let them cool slightly, then peel and cut into 1-inch cubes. Set aside.
Heat oil in a wide, heavy-bottomed pan or kadai over medium heat. Once hot, add mustard seeds and let them splutter completely. Add urad dal and chana dal. Sauté for about 30-40 seconds until they turn light golden. Add curry leaves and asafoetida, and sauté for a few seconds until fragrant.
Add the finely chopped onion and sauté until it turns soft and translucent, about 3-4 minutes.
Add the ginger-garlic paste and cook for one minute until the raw smell disappears. Lower the heat and add all the spice powders: turmeric, red chili powder, and coriander powder. Stir and cook for 30 seconds, then add the salt. Immediately add the boiled potato cubes. Gently toss to coat them evenly with the masala, being careful not to break them.
Cook on medium-low heat for 10-12 minutes, stirring every few minutes, until the potatoes are well-roasted and have a crispy, golden-brown crust. Avoid stirring too often to allow the crust to form.
Turn off the heat, garnish with freshly chopped coriander leaves, and serve hot.