SuvaiArusuvai - Veg Recipes of India

 When we say Vathakuzhambu we in our family end up voting for either shallots vathakuzhambu or Poondu Vathakuzhambu . But my personal favourite is the manathakkali vathakuzhambu made using dried manathakkali vathal. Mom used to make it with fresh green manathakkali too. But this one gets thicker by the day and tastes too good in the night or the next day. Though the best combination with this is Keerai koottu or Keerai masiya l, I also prefer it with potato kara curry . Here's the recipe for delicious Manathakkali Vathakuzhambu: Ingredients: 2 tablespoons Manathakkali Vathal (unsalted) 8 tablespoons Tamarind Paste 4 tablespoons Vathakuzhambu Podi Few Curry Leaves (optional) 6 tablespoons Gingelly Oil Salt, to taste 200 ml Water For tempering: 1/2 teaspoon Mustard Seeds 1 teaspoon Channa Dal 1/2 teaspoon Hing (Asafoetida) Method: Heat gingelly oil in a hard-bottomed pan. Add mustard seeds and let them splutter. Add channa dal and hing to the pan. Mix well until the dal turns golden

 One of the flavourful vathakuzhambu is the one that is made with Poondu Vatha Kuzhambu. Whenever I say lets make Vatha Kuzhambu, my kids vote for Poondu Vatha Kuzhambu. One of the dishes that my brother also likes which I cook.  Ingredients: Garlic - the best one for this is the Malai Poondu vareity the bigger pods one. - 2 nos (you get close to 24 pods) Vathakuzhambu Podi -  4 spoons Curry leaves - few Salt (use coarse rock salt) - 1 1/2 tsp Gingely oil - 6 tbsp Tamarind paste - 8 spoons Water - 2 cups (200 ml) For tempering Mustard seeds - 1 tsp Channa dal - 1 tbsp Methi seeds - 1/2 tsp Method: In a hard bottom pan add gingely oil and when it is hot reduce the flame and add mustard seeds. When it splutters add the channa dal, methi seeds and the garlic pods. Saute them till the garlic turns golden brown. Ensure the dal and methi seeds do not char. Add the curry leaves and saute it for a few seconds.  Add the vathakuzhamby podi and  fry it in the oil. Add 1 cup of water from the si

Ingredients: Urad dal - 2 tablespoons Black pepper - 2 teaspoons Red chillies - 3 Asafoetida - small piece Handful of curry leaves, washed Tamarind - small lemon-sized (seedless) Turmeric powder - 1/4 teaspoon Salt - 1 teaspoon or as needed Vegetables (choose from brinjals, ladies' finger, or drumstick) Method: In a pan, heat a little gingelly oil and fry the asafoetida. Then add urad dal and black pepper. Fry until the dal turns brown, then add red chillies, tamarind, and curry leaves. Let it cool, then grind into a fine paste. Add turmeric powder and salt. In another pan, boil water and add your choice of vegetables cut into medium-sized pieces, along with a little turmeric and a pinch of salt. Once the vegetables are cooked, add the ground paste and some water. Let it boil for about 5 minutes until you reach the desired consistency. Adjust salt according to taste.

Ingredients: Toor Dal - 1 tablespoon Urad Dal - 1/2 tablespoon Bengal Gram Dal - 1 tablespoon Black Pepper - 3/4 tablespoon Cumin Seeds - 1 tablespoon Red Chillies - 2-4 (optional) Curry Leaves - 15-20 strings Asafoetida - 1-2 pinches Methi Seeds - 1 teaspoon Grated Coconut - 1 tablespoon (optional) Tamarind - medium lemon-sized Gingelly Oil - for seasoning Mustard Seeds and Turmeric Powder - for seasoning Salt - as needed Method: Prepare Spice Paste: Dry roast the ingredients from 1 to 9 until fragrant and slightly golden. Grind them into a smooth paste along with grated coconut, tamarind, and salt. Adjust water as needed. Seasoning: Heat gingelly oil in a kadai (pan). Add mustard seeds and turmeric powder. Once the mustard seeds splutter, add the ground paste to the kadai. Cooking: Stir well and add water to achieve your desired consistency for the kuzhambu. Let it boil well until it thickens to your liking. Serving: Once the kuzhambu reaches the desired consistency, it is ready to s