Vatral kuzhambu or more commonly called vetha kuzhambu is a sambhar-like preparation made without the use of any cooked dal. It is a spicy concoction made with lots of tamarind, typically one vegetable and of course some spices. Though traditionally, dried vegetables (vatral) like sundakkai and manathakalikkai were used to make this kuzhambu (hence its name), baby onions, egg plant, potatoes, carrot, radish or any other fresh vegetable or even a combination of vegetables can be used. Venkaya (baby onion) vethakozhambu happens to be my and almost everyone else’s favourite. Pudina (mint leaves) and vendiyam (methi/fenugreek leaves) come a close second for me.
Here’s what you need:
Mint leaves – A big bunch
Tamarind – 1/2 cup thick extract
Turmeric – 1/2 tsp
Sambhar pwd – 3 tbsp
For tempering:
Sesame oil – 2 tbsp
Mustard seeds – 1 tsp
Hing – 1/3 tsp
Red chillies – 2-3 nos
Tur dal – 3 tsp
Chana dal – 2 tsp
Methi/ fenugreek seeds – 2 tsp
Curry leaves – about 10
Salt to taste.
Always use sesame oil for vethakuzhambu. It just tastes a whole lot better. Heat up the oil. Add Mustard seeds and let them splutter. Add the dals, red chillies, methi and the hing. [The block hing (the one sold as a block-not the powdered one) tastes better. Powder it coarsely before adding it to the oil.] Once the dals turn brown, add the curry leaves and the sambhar pwd. Saute for just about 5 seconds and add the mint leaves. Saute for a minute or so till the mint leaves turn dark green and reduce in volume. Add the turmeric,tamarind extract and salt. Tamarind concentrate does not taste as good in this recipe. Add some water and let this boil up for about 15-20 minutes. Add more water later if needed. If the kuzhambu gets very watery, just dissolve some rice pwd in water and add the paste. Boil until it thickens up to the required consistency.
Vethakuzhambu easily keeps for about 15 days in the refrigerator. In fact it tastes even better as it gets older. So, make sure you have made enough to last at least a couple days! Mix it with rice and a drizzle of sesame oil or eat it with curd rice – but eat with your hand and not the spoon, for, the hand smells divine long after the meal is digested.
