Vatha Kulambu | Vatral Kulambu

When we were on the flight to Boston, my husband "I have a surprise for you". Me "what ?" He continued " You will be surprised to see the lovely home back , completely spic and span . My two full days of work will surely bring a big smile in you ". Me " Really ?"
Husband " Yes, pretty much sure".

After we reached home, it was a really big surprise. Wait... real big surprise for him.When we opened the door, we could see the entire kitchen stuff on the rug.Not to mention the other rooms too.

We came to understand that, pest control  procedure has been done through out the building.

Rearranging the home became a herculean task for me.As this is taking my time, my blogging has taken back seat for few days.

Now , coming to this vatha kuzhambu, I'm a very big fan of this humble gravy.I can have this for 7 days a week too.

For most of the South Indian households, this would be a part of their lunch menu.From a simple kai-yendhi bhavan to a star hotel, this will surely be a must accompaniment to rice in their lunch.

Simple ingredients,very simple method but irresistibly yummy is the secret behind the success  of this gravy.

Sunda vathal / turkey berry cured and sun-dried is widely used in this preparation.You can also use manathakkali , if you have some.They are well known for the medicinal properties.

Since these vatrals( meaning cured & dried ) are used, the gravy is called vatral kulambu.

Ingredients

For the gravy

Tamarind ............................ 1 tbsp , tightly packed
Sesame oil .......................... 2 tbsp * see notes
Turmeric Powder................. 1/2 tsp
Asafoetida .......................... 1/2 tsp
Salt .................................... to taste
Mustard seeds..................... 1/2 tsp
Fenugreek seeds ................. 3
Curry leaves ........................ 1 sprig
Sunda vathal ....................... 1 1/2 tbsp
Manathakkali ....................... 1 tbsp
Jaggery ................................. 1/2 tsp(optional)

For the spice powder: roast and grind

Red chillies .......................4-6 (adjust to your spice levels)
Coriander seeds................1 1/2 tbsp
Channa dal ..................... 1 1/2 tsp
Raw rice ........................ 1 tsp
Curry leaves ................... 1 sprig
Pepper ............................ 4
Fenugreek seeds............. 4

Method

1. Dry roast all the ingredients mentioned under spice powder in a medium flame.
2. Cool and grind it to a fine powder.
3. Soak tamarind in hot water for 15 minutes and extract the pulp.
4. Heat oil in a kadai and add the sunda vathal and manathakkali and roast well.
5. Add mustard seeds,fenugreek seeds and curry leaves .
6. Once mustard crackles, reduce the heat to simmer and add required amount of spice powder.
7. Saute for 15 seconds.(do not burn the spice powder )
8. Now add 1/4 cup water so that you don't burn the spices.
9. Now add the tamarind extract along with turmeric powder,asafoetida and salt.
10. Let the gravy / kulambu boil for 5 - 10 minutes.
11. Once the gravy reaches a thick consistency ,add the jaggery powder and turn off the heat.

Notes

• Usually sunda vathal contains some salt. Now a days you get it  without salt also. Check and add salt in your gravy / kulambu.
• You can add sambar onions/ shallots and garlic too. Add and saute well once the mustard crackles.
• Sesame oil adds a significant taste to this kulambu.( If you don't get it, use vegetable / canola oil)