Mahadeva's Bhaga Sasthra
115. Vathal Kuzhambu
Ingredients:
| Pure Water | - ½ padi |
|---|---|
| Tamarind | - 1½ palam |
| Salt | - ¾ palam |
| Curry Powder | - ½ palam |
| Jaggery | - ⅛ palam |
| Rice Flour | - ¼ palam |
| Oil or Ghee | - 1 palam |
| Red Chillies | - ⅛ palam |
| Mustard Seeds | - ⅛ palam |
| Vathal | - 1½ palam |
| Turmeric Powder | - ⅛ r.e |
| Asafoetida | - veesam 1/16 r.e |
- 1. Bitter Gourd vathal(dry form of bitter gourd), turkey berry vathal,black night shade or sun berry vathal can be used for this tamarind curry.
- 2. Add pure water with tamarind and remove the seeds from it.
- 3. Crush the tamarind and dissolve it and add salt, curry powder, jaggery and rice flour. Mix well.
- 4. Pour oil or ghee in a lead coated vessel and heat it.
- 5. Remove the stems from the red chillies and add it to the ghee. After the chillies are half fried, add mustard along with one of the vathals. Add turmeric to the seasoning.
- 6. Pour the tamarind juice mixture in it. Boil this until the gravy becomes thick. Dissolve asafoetida in water and pour it in the curry.
- 7. When we are using sour vegetables vathal we should fry them separately in oil and then use it. When using turkey berry first crush it and remove the seeds,wash it in water and fry it.
- 8. When adding these vegetables to the tempering see to it the spluttering sound has stopped. After it has stopped we can add the fried vegetables,turmeric powder and tamarind juice and other process should be done.