Ingredients:
Method:
Dry roast the ingredients mentioned above, cool & powder. Mix the powder with tamarind water & keep aside. In a kadai, add 3 spoons of seasame oil, mustard seeds, curry leaves & asafoetida.
Once done, add tamarind mixture, turmeric, jaggery & salt to taste. Allow to boil well. This is the main base for any vatha kuzhambu.
You can also add any veggies, onion or garlic (Either cooked or sauted).
In a separate kadai, roast any vathals of your choice & add to the kuzhambu. Can make the main base of vatha kuzhambu in big quantity & can be stored in fridge for 1 month but you need to add little more oil.
- Dhania - 2 tsp
- Chana Dal - 1 tsp
- Methi seeds - 1/2 tsp
- Raw rice - 1 tsp
- Curry leaves - 1 hand full
- Dry red chillies - 8-9
- Tamarind paste - 2 tsp
- Jaggery - 1 small piece
- Salt - As required
Method:
Dry roast the ingredients mentioned above, cool & powder. Mix the powder with tamarind water & keep aside. In a kadai, add 3 spoons of seasame oil, mustard seeds, curry leaves & asafoetida.
Once done, add tamarind mixture, turmeric, jaggery & salt to taste. Allow to boil well. This is the main base for any vatha kuzhambu.
You can also add any veggies, onion or garlic (Either cooked or sauted).
In a separate kadai, roast any vathals of your choice & add to the kuzhambu. Can make the main base of vatha kuzhambu in big quantity & can be stored in fridge for 1 month but you need to add little more oil.
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