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A classic Tamil curry with a bold, tangy, and spicy flavor profile. Made with sun-dried vegetables simmered in a tamarind base, it's a perfect companion for hot steamed rice and a dollop of ghee.
For 4 servings
Prepare the Tamarind Extract
Temper Spices and Fry Vathal
Sauté Aromatics and Spices
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A classic Tamil curry with a bold, tangy, and spicy flavor profile. Made with sun-dried vegetables simmered in a tamarind base, it's a perfect companion for hot steamed rice and a dollop of ghee.
This south_indian recipe takes 40 minutes to prepare and yields 4 servings. At 201.96 calories per serving with 2.59g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Simmer the Kuzhambu
Thicken and Finish
You can use other types of vathal like sundakkai (turkey berry), brinjal (eggplant), or cluster beans vathal. Adjust frying time as needed.
Fresh vegetables like drumsticks, brinjal, or okra can be added along with the sambar onions for extra texture and nutrition.
For a sattvic or temple-style version, you can omit the sambar onions and garlic. The kuzhambu will still be delicious.
For a slightly creamier and thicker gravy, you can grind 1 tablespoon of grated coconut with the rice flour slurry before adding it to the kuzhambu.
Tamarind is a natural laxative, and spices like hing (asafoetida) and fenugreek are well-known for their digestive properties, helping to prevent bloating and indigestion.
The base of this curry is tamarind and a blend of spices like turmeric and red chili, all of which are loaded with antioxidants that help combat free radicals in the body.
Turmeric, a key ingredient, contains curcumin, a powerful compound with potent anti-inflammatory effects. Fenugreek seeds also contribute to reducing inflammation.
Vathal refers to sun-dried vegetables, a traditional method of preservation in South India. They are typically soaked in salted buttermilk or curd and then dried, which gives them a long shelf life and a unique, concentrated flavor when rehydrated in gravies like this kuzhambu.
Yes, Vathal Kuzhambu can be a healthy dish. It is rich in digestive aids from tamarind and spices like fenugreek and hing. The spices also offer anti-inflammatory benefits. It is best enjoyed in moderation as part of a balanced meal with rice and vegetables.
One serving of Vathal Kuzhambu (approximately 1 cup) contains around 170-190 calories. This is an estimate and can vary based on the amount of oil and jaggery used.
The most common reason for bitterness is burning the vathal or the fenugreek seeds during the tempering process. It's crucial to fry these ingredients on low to medium heat and watch them carefully.
Yes, you can use store-bought tamarind paste. Use about 1.5 to 2 tablespoons of thick tamarind paste mixed with 1.5 cups of warm water as a substitute for the tamarind extract.
Vathal Kuzhambu has a good shelf life due to the tamarind base. It can be stored in an airtight container in the refrigerator for up to a week. The flavor actually improves over the first couple of days.