Tuesday, March 9, 2010

Vathal Kuzhambu

Vathal kuzhambu mix: 
Red chillies - 5/6
Coriander seeds - 2 tsp
Tuar dal - 2 tsp
Black pepper corns - 8
Cumin seeds - ½ tsp
Fenugreek  - ¼ tsp
Urad dal - ¼ tsp
Curry leaves -3/4
Mustard seeds- 1 pinch
Tamarind pulp - 1 tbsp
Vathal/Kondattam - 100 gms
Garlic - 8 cloves, sliced
Shallots - 8, sliced
Tomato - 1 small, sliced
Water - 500 ml
Jaggery - 1 inch cube (optional)
Gingelly oil - 2 tbsp
Coconut oil - 1 tbsp

Dry roast all ingredients until for the mix except tamarind. Let them cool and grind to a paste along with the tamarind.
Fry the vathal in coconut oil and keep aside. To the same oil add the gingelly oil.
Add the garlic, shallots and tomato slices and sauté well. Add the vathal and sauté for a minute. Now add the vathal kuzhambu paste, jaggery and water. Cook until it boils and the gravy is thick.

Take off the stove and garnish with curry leaves.

1. You can use any kind of vathal/vegetables to make this kuzhambu. We used store-bought vathal.
2. You can use gingelly oil instead of coconut oil to fry the vathal.
3. You can tweak the recipe for the vathal kuzhambu mix according to your taste.


  1. What kondattam is this: rice?

  2. Have no clue! We bought it. It contained rice but some other ingredients too. :D