I have another recipe for vathakuzhumbu in this space. That is the recipe which I got from my grandmon and at our place ,we usually follow that recipe which uses tomatoes and seriously love its taste. My hubby also likes the taste and that method of preperation was quite new to him and many other relatives and friends who have had this. Do check it out here.
When I had been to Bangalore this time, my sister’s mother in law made this vethakuzhumbu using small sambar onions. The method of preperation was little different and we loved this one too.
I have been making this one since then. It reminds of the grand sweets vethakuzhumbu mix especially when it is cooked and thickened to a paste.
- Tamarind – 1 Lemon sized lump
Soak the tamarind in warm water for 20-30 minutes. Squeeze to extract the pulp well.
Keep the pulp ready for use and discard the rest.
Heat oil in a pan.
IngredientsAdd mustard seeds, kadalai parappu ,fenugreek seeds, and dried red chillies .
- When it crackles, add the curry leaves and small onions.
- Add salt, asafoetida and sambar powder.
- Mix well and saute nicely for 4-5 minutes till the onions brown slightly.
- Then add the tamarind pulp . Mix and add around 2 glasses of water.
- Allow it to boil and cook till the gravy thickens really well.
- It will take around 15-20 minutes.
- Remove from flame.
- Serve with hot rice and papads. With potato roast, it makes a great combination!
- You can store this in refrigerator for 3-4 days. When you are planning to store for a long time, cook for a longer time and allow it to thicken it to a paste.
- While serving, add some sesame oil to hot rice.