Tamil Nadu
Sundakkai vathal kuzhambu
Bitter berries fried crisp in sesame oil, then drowned in tamarind. A grown up kuzhambu, proudly.
30 minTime
2 gProtein each
hotSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original167kcal
2 gprotein
3 gfibre
30minutes
Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.
Ingredients
Method
7 steps- 1Soak the tamarind in the hot water for 10 minutes, then squeeze and strain to a thin extract.
- 2Heat the sesame oil. Add mustard, fenugreek, toor dal, chana dal, red chillies, asafoetida and curry leaves.
- 3Add the sundakkai vathal and fry on low until dark and crisp.
- 4Add the sambar powder and turmeric and stir for 20 seconds on low.
- 5Pour in the tamarind water and salt. Boil, then simmer until reduced by about a third.
- 6Stir in the jaggery and the rice flour slurry. Simmer until thick and glossy with oil floating on top.
- 7Serve with hot rice, a spoon of sesame oil or ghee, and appalam.
Serve it like this
A small ladle over hot rice with a spoon of sesame oil or ghee, appalam crushed on top.
