from 1 vote
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.
Main Course, rice accompaniment
Indian, South Indian
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 - ½ 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 - ½ cup + as required
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 ½ 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.
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.