Vathal Kuzhambu, precisely manathakkali vathal kuzhambu is a finger-licking spicy and tangy tamarind-based gravy with the dried sun berries or the black nightshade berries.
Dilute the 2 tsps of tamarind paste in 1 cup of water and set aside.
Similarly, mix 1 tbsp of sambar powder in ½ cup of water and 1 tsp of rice flour in remaining ½ cup of water and set aside.
Steps:
Heat a pan or clay pot and add 1 tbsp of regular oil and 1 tsp of gingelly oil.
Then add the mustard seeds, fenugreek seeds, hing, red chili, and curry leaves. Allow the mustard seeds to splutter.
Then add the dried sun berries or the manathakkali vathal and fry for a minute over medium-low heat.
When the vathal is crisp, reduce the heat to low and add the tamarind water — followed by salt and turmeric powder. Mix it and let it simmer over medium-low heat for 5 minutes or until the raw smell of the tamarind goes off.
Now add the water mixed with sambar powder and stir it. Again, simmer it for 3 to 4 minutes.
At this stage, add the rice flour water and simmer it for 3 to 4 minutes and bring it to a boil and turn off the heat. The rice flour mix helps the kuzhambu to thicken a bit.
Finally, add the remaining 1 tsp of gingelly oil and serve this hot with rice and your favorite curry or kootu.
Video
Notes
Store-bought dried vegetables usually contain salt. So depending upon that adjust the salt measure. Start with a small amount and adjust as needed.
Do the tempering in medium-low heat and do not brown the fenugreek seeds as might make the kuzhambu bitter.
Instead of tamarind paste, you can use tamarind pods. In that case, soak a small gooseberry sized tamarind in 1 cup of water for at least 30 minutes and extract the juice.
Mixing the sambar powder in water avoids the lump formation. But you can add directly too. Make sure there aren't any sambar powder lumps.
If you want a thin consistency sambar, skip the rice flour and add that ½ cup of water and simmer the kuzhambu.
As always, adjust the salt and spices according to your taste preference.
Instead of manathakkali vathal, you can use dried turkey berry/ sundaikai vathal, dried okra, brinjal, cluster beans or even appalam.