Vatral Kuzhambu (வத்தல் குழம்பு)

Description

Vatral Kuzhambu is an authentic South Indian speciality. Vatrals are nothing but sun dried vegetables, which are added to this  spicy, slightly sour lentil gravy. It can be made with either one variety or a combination of different vatrals and fresh vegetables. Most popular ones are Sundakkai, manathakkali, brinjal and bitter gourd. Quite easy when you have ready made sambar powder or vatha kuzhambu powder on hand. If not you need to make one and then proceed. (Vatha Kuzhambu / Vathal Kulambu / Vatra Kuzhambu / Vatha Kulambu / Vatha kolambu / Vatha kolumbu)

Ingredients-1
6 nos	Dry red chilli
2 tsp	Coriander seeds
2 tbsp	Split red gram (toor gram)
½ tsp	Black pepper corns
½ tsp	Cumin seeds
¼ tsp	Fenugreek seeds
¼ tsp	Split black gram
4 nos	Curry leaves
1 pinch	Mustard (5 to 6 seeds)

Ingredients-2
20 nos	Shallots (sambar onions)
2 clove	Garlic

Ingredients-3
2 tsp	Vatral
1 tsp	Roasted peanuts
1 tsp	Bengal gram
¼ tsp	Mustard
¼ tsp	Cumin seeds
10 nos	Curry leaves
2 pinch	Asafoetida powder
¼ tsp	Jaggery (powdered)
¼ cup	Gingelly oil
¼ tsp	Turmeric powder
3 tsp	Thick tamarind pulp
½ tsp	Salt (or to taste)

Instructions

Its always better to make vatral / vatha kuzhambu with freshly prepared spice powders. Here is how to make fresh Vatral / Vatha Kuzhambu powder. Dry roast each ingredient separately from Table- 1 (Dry red chilli, coriander seeds, split red gram(thuvaram paruppu), black pepper corn, cumin seeds, fenugreek seeds, split black gram, curry leaves and mustard). Let cool completely and grind to a coarse powder. 

Add small onions and garlic from table-2  to this coarsely ground powder and grind to smooth paste.

Heat gingelly oil, splutter mustard, cumin seeds, curry leaves and sprinkle the asafoetida powder. Roast the Vatrals, groundnuts and Bengal gram along with the seasoning. Now add the ground Vatral / Vatha Kuzhambu paste which was made earlier and fry until the raw smell goes away. This raw gravy could splutter all over, so be carefully and cook on low flame. Use a lid to cover  for few minutes, but keep checking to avoid the masala sticking to the bottom of the pan. Add the tamarind juice, turmeric powder, salt and jaggery with 1/2 cup of water. Let cook on low flame for 10 minutes or until the oil separates from the gravy. Garnish with curry leaves and serve hot with steamed rice and pappad.