Easy Vathal Kuzhambu

This tangy South Indian specialty gets its name from Vathal which is vegetables sun dried and then added to the gravy for flavour. The common vathal is made with sundakka (Turkey Berry), vendakka (Okra) or manathakkali (interestingly known as black nightshade in english). You can also add vegetables like brinjal or drumsticks for a different flavour.

I had been using the MTR ready mix since I came to Singapore but decided to make the authentic version. I wasn't very confident since this is a very authentic recipe and may not come out well during the first try. I searched online and came across this relatively simple version that didn't require any grinding or roasting and decided to give it a shot.

It came out much better than I expected so this one is definitely a keeper.

What I Used:

Shallots -12, halved or whole if not too big
Vathal/Drumsticks/Aubergine - 1/2 cup (you can add pretty much any of these in the kozhambu for a unique flavour)
Tamarind paste - 2 tbsp (or half cup tamarind water made by squeezing a lemon sized tamarind ball in luke warm water)
Fenugreek/venthayam/uluva - 1/4 tsp
Sesame oil - 3 tbsp
Peppercorn - 1tsp
Sambar powder - 2 tsp
Salt - to taste

For tempering:
Mustard seeds - 1/4 tsp
Urad dal - 1/2 tsp
Curry leaves - a few

For thickening:
Either 1 tbsp urad dal roasted and powdered OR 1 tbsp rice flour mixed with some water.

How I Made It:

1. Heat the oil in a heavy-bottomed pan temper mustard seeds, urad dal and curry leaves.
2. Then add the shallots and any vegetable or vathal you are using and fry for about 2 minutes.
3. Add the sambar powder and peppercorn and fry for another 30 seconds.
4. Add the tamarind water and water and allow to boil on low flame for 8-10 minutes.
5. Add the thickening ingredients of choice and let boil for another 3-4 minutes.

Serve hot with steamed white rice and ghee drizzled on top.