Karuvadaam Vathal Kuzhambu

Vathal Kuzhambu – spicy and tangy and lip-smacking tamarind gravy prepared with sun dried fryums and it is one of the common recipes in Tamil Nadu households. It’s doesn’t require any vegetables, also no toor dal (you can add it for tempering though) which obviously means no pressure cooking and also no coconut. All you need is sundried fryums or vathals as we say in Tamil, tamarind juice, sambar powder and you can prepare this in a jiffy. I have already posted Manathakkali Vathal Kuzhambu and also Ariachu vitta Manathakkali Vathal Kuzhambu. Here is my third vathal Kuzhambu recipe with Karuvadaam.

This Kuzhambu is pretty much like manathakkali/sundaikai vathal Kuzhambu except for very little variations. Gingelly oil is preferred for the Kuzhambu but for this I went with both gingelly oil and regular oil. I added about a tsp of toor dal while tempering which adds unique flavor to this recipe. Next to rasam this Kuzhambu is my favorite and comfort food. Sutta Appalam (roasted papad) and this Kuzhambu is a heavenly combo and that’s how I serve this Kuzhambu every time. As sutta appalam doesn’t require any oil, it is one of our go to option. Here is my vathal Kuzhambu with sutta appalam and cabbage curry and you can find the cabbage curry recipe here.

The other high light of this recipe is I prepared this in my clay pot. Remember my keerai kadaiyal post? I started to use this clay pot often these days and this vathal Kuzhambu in clay pot – yum yum yum. Without any delay here is my vathal Kuzhambu recipe with Karuvadaam which I posted yesterday.

Ingredients:

• Karuvadaam – about 12 to 15 (I used 12)
• Regular oil – 1 tbsp
• Gingelly Oil – 2 tbsps
• Mustard seeds : 1 tsp
• Methi seeds :  2 tsps
• Hing – 1 pinch
• Toor Dhal – 1 tsp (optional, but gives nice flavor to the recipe)
• Turmeric powder – 1/2 tsp
• Red Chilly – 2
• Curry leaves –  1 strand
• Sambhar podi – 1.5 tbsps
• Tamarind juice – 1.5 cups of juice extracted from small lemon sized tamarind or dilute 1 heaped tbsp of tamarind paste in 1 cup of water.
• Salt – 1 tsp heaped
• Rice flour – 1 tsp
• Water – 1/2 cup + as required

Steps:

• Heat the kadai and add  oil.
• Make sure the oil is medium hot then add mustard seeds, methi seeds, toor dhal, hing and red chillies (whole piece or break into small pieces)
• Once mustard seeds starts spluttering add the karuvadaam and fry till turns brown.
• Keep the flame in low and once the vathals get fried add the tamarind juice.

• Add tumeric powder and salt and let it simmer for 5-7 minutes
• Add the curry leaves and sambar podi and mix well. Make sure the sambhar powder mixes well and there are no lumps.
• Let it boil again for about 5 to 7 minutes.
• Mix rice flour with 1/2 cup of water (if you want thick consistency make a thick paste by reducing water) and add it to the kuzhambu.

• Bring it to one more boil and that’s it. Kuzhambu is ready.

Notes:

• As the fryums also have salt, add less salt and adjust accordingly.
• I prepare this comparatively tangy and bit spicy than the regular vathal kuzhambu as the soaked fryums tastes better with spicy and tangy gravy. But adjust according to your preference.
• Instead of gingelly oil, you can use regular oil or either one can be used.

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Karuvadaam Vathal Kuzhambu

Karuvadaam Vathal Kuzhambu - spicy and tangy and lip-smacking tamarind gravy prepared with karuvadagam. It’s doesn’t require any vegetables, also no toor dal and no coconut.

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Main Course, rice accompaniment

Cuisine: Indian, South Indian

Servings: 3

Author: Srividhya G

Ingredients

• Karuvadaam - about 12 to 15 I used 12
• Regular oil - 1 tbsp
• Gingelly Oil - 2 tbsps
• Mustard seeds : 1 tsp
• Methi seeds : 2 tsps
• Hing - 1 pinch
• Toor Dhal - 1 tsp optional, but gives nice flavor to the recipe
• Turmeric powder - 1/2 tsp
• Red Chilly - 2
• Curry leaves - 1 strand
• Sambhar podi - 1.5 tbsps
• Tamarind juice - 1.5 cups of juice extracted from small lemon sized tamarind or dilute 1 heaped tbsp of tamarind paste in 1 cup of water.
• Salt - 1 tsp heaped
• Rice flour - 1 tsp
• Water - 1/2 cup + as required

Instructions

• Heat the kadai and add oil.
• Make sure the oil is medium hot then add mustard seeds, methi seeds, toor dhal, hing and red chillies (whole piece or break into small pieces)
• Once mustard seeds starts spluttering add the karuvadaam and fry till turns brown.
• Keep the flame in low and once the vathals get fried add the tamarind juice.
• Add tumeric powder and salt and let it simmer for 5-7 minutes
• Add the curry leaves and sambar podi and mix well. Make sure the sambhar powder mixes well and there are no lumps.
• Let it boil again for about 5 to 7 minutes.
• Mix rice flour with 1/2 cup of water (if you want thick consistency make a thick paste by reducing water) and add it to the kuzhambu.
• Bring it to one more boil and that’s it. Kuzhambu is ready.

Notes

• As the fryums also have salt, add less salt and adjust accordingly.
• I prepare this comparatively tangy and bit spicy than the regular vathal kuzhambu as the soaked fryums tastes better with spicy and tangy gravy. But adjust according to your preference.
• Instead of gingelly oil, you can use regular oil or either one can be used.

I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

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