Arichuvitta Sundakkai Vatha kuzhambu | Tambrahm special

What is Kuzhambu ?

Kuzhambu (a.k.a Kozhambu) or a tangy spicy gravy is a mainstay of Tambrahm cooking. Basically there are two MAJOR varieties of Kuzhambu - the one in TAmarind base (as this is) or a Kuzhambu in yogurt base (like this Vendakkai or okra Mor Kuzhambu).

Usually made in place of sambhar or kootu, this Vatha kuzhambu doesn't contain any lentils but rather Tamarind extract as a base. Also, sun dried vegetable (or vathal as they are called) is usually fried and added to the simmering gravy in place of fresh vegetables. Here Sundakkai (or sundried dried Turkey berry ) is added as the condiment / vegetable.

What are the popular varieties of Kuzhambu?

• Sakkarvalli kizhangu Puli Kozhambu (Sweet potato in a spicy tangy gravy)
• karivepalai Milagu Kuzhambu (curry leaves and black pepper in tangy curry) 
• Manithakkali Kuzhambu (night shade berry in a tamarind sauce)
• Dhaniya Kuzhambu ( Coriander seeds tangy curry)
• Thalagam Kuzhambu (made for Pongal festival)
• Vendaya kuzhambu (using fenugreek seeds aplenty as the base) 
• Chinna Vengaya Kara Kuzhambu (Shallots in spicy gravy - Chettinad style)
• Paruppu Urundai Kozhambu (Spiced lentil balls simmered in tangy gravy)  

and so on. 

Other Satvik dishes from the Iyengar / Tambrahm cuisine on the blog you may enjoy...

What is the USP of this Arichuvitta Vathakuzhambu

Usually, Sambhar powder is used to make these kuzhambus but today's recipe uses varitha podi (special spice powder) roasted and ground from scratch to make this kuzhambu which makes it super fresh and lipsmacking and aromatic too !

What is served usually with Vathakuzhambu?

• Potato Roast
• Thayir Saadam (curd rice)
• Hot rice + nallennnai (sesame oil) with a crunchy appalam (papad)
• Paruppu Usli (veggie lentil crumble)

All the above 4 make an excellent meal.. which of course dictates the next course of action - deep slumber 🙂

Let's get to make this Arichuvitta Sundakkai Vathakuzhambu

Prep time - 15 mins, Cook time - 20 mins, Serves - 5 generously

(tastes even better the next day!!)

Course - Main Course / Side Dish ; Cuisine - Tambrahm / South Indian

Tips and Tricks to make this Arichuvitta Sundakkai Vatha kuzhambu

1. Take good quality tamarind to make the extract. If using tamarind paste, skip this step
2. Roast all ingedients on low / medium flame. Cool thoroughly and powder
3. Filter the tamarind extract without any fibres / seeds
4. Addition of shallots (Chinna vengayam) is optional. We skip if makign this on festivals / auspicious days
5. Sesame oil is the CORNERSTONE of this Kuzhambu. Do use it in the quanity mentioned for authentic taste
6. This kuzhambu keeps very well under refreigeration for upto 7-8 days easily. The taste intensifies with each day, and we love to have a small portion everyday with curd rice ! yum!!

PIN FOR LATER

Ingredients to make

Main base

• ⅓ cup Sesame Oil
• ½ cup Shallots (Chinna Vengayam - skip if not using or replace with drumsticks)
• 1 cup thick Tamarind extract (extracted from 1 large lemon sized tamarind, sub with 3 teaspoon tamarind paste) 
• 2 tablespoon Turkey berry (Sundakkai Vathal)
• 1 teaspoon salt (please note the vathal is ALSO salted, so proceed cautiously) 
• 1 tablespoon Rice flour (skip if using whole rice in the spice powder below)
• 1 teaspoon jaggery (optional, but recommended)

For the spice powder

• 2 tablespoon urad dal (Ulutham paruppu)
• 3 red chillies (vara milage)
• 1 teaspoon Pepper (Milagu)
• 1 teaspoon Cumin (jeeragam)
• ½ teaspoon Coriander seeds (Dhanya / malli)
• 1 teaspoon Rice grains (skip if using rice flour) 

Tempering:

• 1 teaspoon mustard seeds (Kadugu)
• 1 sprig curry leaves (karivepalai)  
• 1 teaspoon turmeric
• 1 teaspoon split pigeon pea (toor dal / thuvaram paruppu)

Prep work:

1. If using shallots, soak it in warm water, peel after 10 mins. 
2. If using Drumsticks in place of shallots, peel lightly and cut into 2 inch pieces
3. If using ONLY SUndakkai VATHAL, fry them 2 tablespoon of sesame oil and keep aside
4. Wash and soak tamarind in 1.5 cups hot water for 15 mins, extract the thick juice and keep aside. 
5. If using tamarind paste, see Tips and tricks for more details.  

How to make Arichuvitta Sundakkai Vatha kuzhambu

1. In a deep bottomed pan, add 1 teaspoon of oil. Roast all the ingredients for the spice powder one by one till golden brown. 
2. Cool this mixture thoroughly and powder it fine
3. In the same pan, add ¾ of the remaining Sesame oil, temper with the tempering ingredients, 
4. Once mustard stops spluttering and the toor dal turns golden brown, add the shallots
5. Fry on medium flame for 4-5 mins till the shallots turn translucent . Remove the mixture to a plate
6. In the same pan, add the tamarind extract with a pinch of turmeric and salt. 
7. Let the rawness of the tamarind go off, now add the freshly ground spice powder
8. Let it simmer till slightly thick.
9. Adjust salt and add the jaggery at this stage
10. Then add the sautéed shallots, fried vathal (from the prep work above) and let it simmer for 10-12 mins till oil begins to leave the sides
11. If using rice flour instead of rice grains, make a slurry with little water and add it to the gravy BEFORE adding the shallots.
12. The gravy thickens with time
13. Serve with hot steaming rice, appalam and any side dish of your choice. Best combo is with Usli and Curd rice!