Today I am sharing a very special recipe from the Tambrahm cuisine. This Arichuvitta Sundakkai Vatha Kuzhmabu is bursting with flavors and so delicious. Sun dried turkey berries (also known as Vathal)are easy to find in Indian Stores here. This recipe is made using tamrind pulp. Normally Sambar powder is used to make this kuzhambu. This recipe is made with freshly roasted spice powder that is so aromatic and makes the gravy absolutely lip smacking.
What is it best served with ?
- Curd Rice / Thayir Sadam
- Potato Roast
- Piping hot plain rice / ghee /pickle and Papad
- We love it with Roti too
Some facts about Sun dried Turkey Berries :
- It is known to boost Immunity
- It is known to reduce Inflamation
- It is rich in Anti-Oxidants
- Aids Digestion
- Good for Anemia
- It is known to be good for the kidney
Arichuvitta Vatha Kuzhambu :
Arichuvitta Vatha Kuzhambu is a signature dish from the Tambrahm community.It is a dish made with Vathals and vegetables . The gravy is tamrind based. It is very aromatic when made with freshly ground spices.The number of varieties of Kuzhambu are countless, with each region and community of Tamil Nadu preparing it with a typical variation, adapted to its taste and environment. It is very quick and easy to make. Stays good for a week and always tastes best the next day.This recipe is inspired from here.
ARICHUVITTA SUNDAKKAI VATHA KUZHAMBU
- 1 Blender
- 1 Heavy Bottom Pan
- 1 Spatula
Ingredients for the Main Base:
- 1 Cup Thick Tamrind Extract
- 2 Tbsp Sundried Turkey Berries / Sudakkai vathal
- 1/3 Cup Sesame Oil
- 1/2 Cup Shallots
- Salt to Taste
- 1 Tsp Jaggery (Optional)
Ingredients for Spice Mix:
- 2 Tbsp Split Urad dal / Black Gram Dal
- 4 Nos Dry Red Chilies
- 1 Tsp Rice Grains
- 1/2 Tsp Coriander seeds / Dhania
- 1 Tsp Cumin / Jeera
- 1 Tsp Whole Pepper
- 1/2 Tsp Turmeric
Ingredients for Tempering :
- 1 Sprig Fresh Curry Leaves
- 1 Tsp Mustard seeds
- 1/2 Tsp Asafoetida
- 1 Tsp Toor Dal
- Soak Tamrind in 1.5 cups water for about 15 minutes to get thick tamrind extract. and keep it aside
- Fry the Sundried Sundakkai Vathal / Sundried turkey berries in 2 tbsp of sesame oil and keep it aside.
- Soak the shallots in water for 10 mins as it is easier to peel of the skin.
- Heat oil in a pan . Roast all the ingredients one by one for the spice powder until aromatic and golden brown.
- Allow it to cool completely and blend it to make fine powder.
- Now add remaining oil in the same pan . Add all the ingredients mentioned for tempering .
- Once the mustard starts to splutter and toor dal turns golden brown add the shallots .Fry until they turn translucent for about 4-5 minutes on medium flame.
- Remove the mixture on to a plate.
- In the same pan add tamrind extract , turmeric and salt. Once the rawness of the tamrind pulp is gone add the spice mix and mix well.
- Allow it to simmer until it starts to thicken.
- Adjust salt and add jaggery at this stage.
- Add fried turkey berries and shallot mixture and let it simmer for about 12 minutes until the oil starts to leave the sides.
- Turn off the heat. Serve with curd rice or hot rice with pickle and papad.
- You can use any dried vathal of your choice .
- In case you don’t have shallots you can add drumsticks to the curry. This is completely optional. You can make it only with dried turkey berries too.
- In case you don’t add rice to the spice mix you can add rice flour slurry to the gravy in the end to thicken it.
- Use good quality tamrind to get quality extract.
- Make sure to cool the spice mix before grinding it.
- Use sesame oil for the authentic taste.
- Stays good for a week . Always tastes good for the next week.
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