Soak a big lemon sized tamarind in hot water for 5minutes. Take extract out of this for cups. If using Tamarind paste use 2 tblsp of it.
Peel the skin of the shallots and wash it and keep it aside. Do not peel the skin in advance. Just do it before making the vatha kuzhambhu. In a pan add the sesame oil and throw in the mustard seeds , vendayam , toor dal and curry leaves. When the dal turns golden brown add the shallots and fry them on a low flame till it turns brown. Do not burn it.
Now add the sambar powder to the oil and saute for few seconds.
Add the tamarind water. Add salt, turmeric powder and asafoetida.
Let this boil in a medium low flame for 15-20 minutes or till it reaches the kuzhambhu consistency. Add jaggery to this. This will balance the spiciness of the gravy. Switch off the flame and 2 tsp of sesame oil on the top.
Serve with any curry or kootu. My family loves this vathakuzhambhu with Kootu.
Small onion | Chinna vengayam 20 Sambar powder 3 tblsp Tamarind water 4 cups Sesame oil 2 tblsp + 2 tsp Mustard seeds 1/2 tsp Asafoetida 1/4 tsp Venthayam| Methi seeds 1/4 tsp Toor dal 1/4 tsp Turmeric powder 1/4 tsp Curry leaves few Jaggery 1 tsp Video of how to make Vengaya Vatha kuzhambu
Method with step by step pictures:
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