Allergens in Vatha Kuzhambu: sesame, mustard.
Ingredients
Quantities for 4.
- large lime-sized ball, soaked in 2 cups hot water Tamarind
- 15, peeled and left whole Shallotsambar onions; they stand in for the sun-dried vathal
- 5 tbsp Sesame Oilthe quantity is not a typo. This curry sits under a layer of oil
- 2.5 tbsp Sambar Powder
- 3, broken Dried Red Chilli
- 8 cloves, peeled and whole Garlicoptional
- 1 tsp Mustard Seeds
- 1/2 tsp Fenugreek Seedsthe signature bitterness; measure it exactly
- 1 tsp Chana Daloptional
- 2 sprigs Curry Leaves
- 1/2 tsp Asafoetidause compounded-free hing to keep this gluten-free
- 1/4 tsp Turmeric
- 2 tsp, grated Jaggeryrounds off the sourness
- 1 tsp, slaked in 2 tbsp water Rice Flouronly if it refuses to thickenoptional
- to taste Salt
Cookware
stovetop, kadhai
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Soak the tamarind in hot water 20 minutes and strain out about 2 cups of extract.
- Peel the shallots and leave them whole. They should stay recognisable in the finished gravy.
- This curry needs a long slow reduction, so start it before the rice.
Method
- Heat the sesame oil in a kadhai and pop the mustard seeds.
- Add the fenugreek seeds and chana dal and fry 20 seconds until the fenugreek turns reddish.Fenugreek that goes dark brown makes the whole pot bitter, pull it early.
- Add the red chillies, curry leaves and hing and let them crackle.
- Add the whole shallots and garlic and fry 5 minutes until the shallots are browned in patches and glossy.
- Stir in the sambar powder and turmeric and fry 30 seconds in the oil.
- Pour in the tamarind extract with the salt and jaggery and bring to a simmer.
- Simmer uncovered on low heat for 20 to 25 minutes, stirring occasionally.
- It is done when the volume has dropped by a third and the sesame oil floats clear on top.That floating oil is the whole test. Until it appears, the tamarind still tastes raw.
- If it is still thin after 25 minutes, stir in the slaked rice flour and cook 2 minutes more.
- Rest 10 minutes off the heat and serve with rice, a spoon of sesame oil and a poriyal.
Storage
Keeps a week refrigerated and improves for the first three days. The oil seals it. Reheat gently; do not freeze.
Nutrition Medium estimate
One serving of Vatha Kuzhambu (36 g) is about 211 calories, or 586 calories per 100 g.
Low protein: 2 g a serving, 3% of the calories
| Per serving36 g | Per 100 g | |
|---|---|---|
| Calories | 211 kcal | 586 kcal |
| Protein | 1.6 g | 4 g |
| Carbohydrate | 8.9 g | 25 g |
| of which sugars | 2.5 g | 7 g |
| Fibre | 2.7 g | 8 g |
| Fat | 19.7 g | 54 g |
| of which saturated | 2.8 g | 8 g |
| of which unsaturated | 15.9 g | 44 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Nearest database match used for asafoetida, curry leaves, jaggery, sambar powder. Estimated from raw ingredients using USDA FoodData Central.
More like this: Vegan Indian recipes · Vegetarian Indian recipes · Gluten-free Indian recipes · Dairy-free Indian recipes · Tamil Nadu recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.