Cuisine
Indian
Total Time
50 m
Servings
8
– Tamarind ball – Mullangi / white radish / daikon sliced in circles – Gingelly oil – Mustard seeds / kadugu – Toor dal / tuvaram paruppu – Red chilies – Fenugreek Seeds / Methidana – Asafetida – Curry leaves – Sambar powder – Rice flour optional – Salt – Jaggery
– If using dry tamarind, soak it in hot water and then squeeze out the juice. Now add a cup more hot water and squeeze the remaining juice from the tamarind. – Wash and peel the daikon/radish and slice it into thin roundels.
– Heat a heavy bottom pan and add the oil. Once the oil heats up, add the seasoning ingredients - mustard seeds, toor dal/tuvaram paruppu, red chilies, methi seeds, and asafoetida. – Now add the chopped radish and let it saute. – Next, add the sambar powder and mix well.
– Add the extracted tamarind juice and mix well. – Add the salt needed and the curry leaves and let the kuzhambu come to a boil. – Now simmer the vatha kuzhambu and let it cook until the radish is cooked. – Further, allow the vatha kuzhambu to thicken to desired consistency.
– If the vatha kuzhambu does not thicken enough, dissolve rice flour in water and add it to the boiling kuzhambu and stir well. – In the end, add the jaggery if using. – Turn off the flame and serve the vatha kuzhambu over hot rice and mix.