VATHAKUZHAMBU RICE WITH VATHAKUZHAMBU RECIPE USING FRESHLY GROUND SPICE POWDER

Vatha kuzhambu is a very common dish we make in tamilnadu. This vatha kuzhambu rice is nothing but the rice I mixed with the vatha kuzhambu curry and served as variety rice. Vatha kuzhambu is nothing but the spiced tamarind curry in which the fresh vegetables/dried vegetables will be cooked.

Nowadays this vatha kuzhambu rice is also becoming popular and served for dinner in marriages or other functions, like bisibellabath. I first heard this dish only in the dinner menu of my sister’s marriage. It was so good and different. The perfect side dish for this vatha kuzhambu rice is paruppu thugaiyal or simple papad.

In our house at least once in a week vatha kuzhambu/puli kuzhambu will be in the menu for lunch. Actually it is having variety of names like puli kuzhambu/Vatha kuzhambu depends on the veggies we used in the curry. The vatha kuzhambu name itself says that the kuzhambu(Curry) will be cooked until it becomes thick(Vatra vaiththal in tamil).

I have already posted two types of puli kuzhambu/Kara kuzhambu recipes here. Please check the below links if you are interested.

• Hotel style Kaara kuzhambu (with Coconut)
• Easy Kara kuzhambu/Puli kuzhambu (without coconut)

In this recipe I have used freshly ground spice powder to make the kuzhambu and used little coconut also.

OK, now let’s move on to this recipe

VATHA KUZHAMBU RICE

SOAKING TIME: 10 MIN | PREPARATION TIME: 5 MIN | COOKING TIME: 20 MIN

AUTHOR: KUZHALIS SAMAIYALARAI

RECIPE TYPE: MAIN

CUISINE: SOUTH INDIAN

SERVES: 3 PERSONS

INGREDIENTS:

                                    ¼ cup sundaikkaai vatral(Sundried Turkey berry)

                                    ¼ cup manathakkaali vatral(Sundried Blacknight shade)

                                    1 big lemon size tamarind

                                    1 teaspoon turmeric powder           

                                    1 tablespoon jaggery            

                                    Salt to taste

                                    Water as required

                                    Few curry leaves

            To prepare rice:

                                    2 cups cooked rice

                                    2 tablespoon sesame oil

                                    1 teaspoon ghee (optional)

            To make the vathakuzhambu powder:

                                    1 tablespoon sesame oil

                                    8 to 10 red chillies

                                    1 tablespoon coriander seeds

                                    1 teaspoon black pepper

                                    1 teaspoon cumin seeds

                                    1 tablespoon channa dhal

                                    1 tablespoon urad dhal

                                    ¼ teaspoon fenugreek seeds

                                    8 to 10 cashew nuts

                                    1 tablespoon coconut gratings

                                    1 teaspoon asafetida (Hing)

To temper:

                                    1 tablespoon sesame oil

                                    1 teaspoon mustard seeds

                                    1 teaspoon urad dhal

                                    1 tablespoon thoor dhal

                                                                                          

PREPARATION:

 Soak tamarind in water for minimum 10 minutes.

Extract the tamarind juice and keep it aside.

METHOD:

First we have to prepare the spice powder.

In a pan add oil (given in spice powder list) and let it heat.

Then add the other ingredients except coconut and hing.

Sauté them well till they becomes golden brown.

Then add the coconut gratings and roast them for 2 more minutes.

Finally switch off the heat and then add the asafetida and sauté.

Let them to cool down.

Then grind them into smooth powder and set aside.

In another pan add the sesame oil (given in the ‘To temper’ list), and let it heat.

Then add the mustard seeds and let it splutter. Then add the urad dhal and thoor dhal and sauté till it becomes golden brown.

Then add the sundakkai vathal and manathakkali vathal and sauté for 1 to 2 minutes.

Then add the tamarind extract and 1 cup of water.

Then add the turmeric powder and stir. Add required salt.

Allow it to boil by closing the pan with a lid.

Then add required ground spice powder and mix well.

Add the curry leaves and let it boil.

Close the pan with a lid and allow it to boil till it becomes thick and the raw smell goes off.

Once the curry reaches the thick consistency and the jaggery and mix well.

Then remove it from heat.

In a mixing bowl take the cooked rice and mix little sesame oil.

Allow it to cool down completely. Then mix the prepared vatha kuzhambu and mix well till everything incorporates well.

Add little more amount of kuzhambu, because after sometime the rice will absorb the spiciness and tanginess, so add little more kuzhambu.

Serve with papad or paruppu thugaiyal.

NOTES:

• This kuzhmabu will stays good up to 1 week when refrigerated.
• You can add onion also while sauting the vathals if you like.
• Add more water and let the kuzhambu to boil well till the oil separates, otherwise the raw smell will be there.
• You can use any oil but sesame oil will suits best.
• Adding oil in the cokked rice is to avoid sticking with one another. If you like ush rice, then this is good with that too.
• Add the spice powder as per your spice requirement because the tanginess may differ on the tamarind you are using.

VIDEO RECIPE:

STEP BY STEP PHOTOS: 

First we have to prepare the spice powder.

In a pan add oil (given in spice powder list) and let it heat. Then add the other ingredients except coconut and hing.

Sauté them well till they becomes golden brown.

Then add the coconut gratings and roast them for 2 more minutes.

Finally switch off the heat and then add the asafetida and sauté. 

Let them to cool down.

Then grind them into smooth powder and set aside.

In another pan add the sesame oil (given in the ‘To temper’ list), and let it heat. Then add the mustard seeds and let it splutter.

 Then add the urad dhal and thoor dhal and sauté till it becomes golden brown.

Then add the sundakkai vathal and manathakkali vathal and sauté for 1 to 2 minutes.

Then add the tamarind extract and 1 cup of water. Then add the turmeric powder and stir.

Add required salt.Allow it to boil by closing the pan with a lid.

Then add required ground spice powder and mix well. Add the curry leaves and let it boil.

Close the pan with a lid and allow it to boil till it becomes thick and the raw smell goes off.

Once the curry reaches the thick consistency and the jaggery and mix well.

Then remove it from heat.

In a mixing bowl take the cooked rice and mix little sesame oil.

Allow it to cool down completely. Then mix the prepared vatha kuzhambu and mix well till everything incorporates well.
Add little more amount of kuzhambu, because after sometime the rice will absorb the spiciness and tanginess, so add little more kuzhambu.

Serve with papad or paruppu thugaiyal.

Do try this recipe and please don’t forget to give your feedback in comments.

To get the update of new recipes posted in my blog please do subscribe to my blog or like my face book page or follow me on pinterest or add to your Google + circle.

ü  Email Subscription: Kuzhalis samaiyalarai

ü  Face book Page: Kuzhali's Samaiyalarai

ü   Twitter: KuzhaliSamaiyalai

ü   Instagram: kuzhalis Samaiyalarai

ü   Google +: kuzhalis samaiyalarai

ü   Pinterest: kuzhalis samaiyalarai

ü  For videos please subscribe: kuzhalis samaiyalarai