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Arichuvitta Sundakkai Vatha kuzhambu is a Tamilnadu special dish made with tamarind base, sun dried condiments and a specially ground spice powder. Served with rice and Usli or Thogyal

Arichuvitta Sundakkai Vathakuzhambu | Tambrahm special

Kalyani
Arichuvitta Vathakuzhambu is a Tamilnadu special dish made with tamarind base, sun dried condiments and a specially ground spice powder. Served with rice and Usli.
5 from 5 votes
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Prep Time 15 minutes
Cook Time 20 minutes
Course Gravy, Side Dish
Cuisine South Indian, Tambrahm, Tamilnadu Cusine
Servings 5 people
Calories 231 kcal

Equipment

  • 1 Kadai
  • 1 Ladle
  • 1 Spice Grinder

Ingredients
  

Main base:

  • 1/3 cup Sesame Oil
  • 1/2 cup Shallots Chinna Vengayam - skip if not using or replace with drumsticks
  • 1 cup thick Tamarind extract extracted from 1 large lemon sized tamarind, sub with 3 tsp tamarind paste
  • 2 TBSP Turkey berry Sundakkai Vathal
  • 1 tsp salt please note the vathal is ALSO salted, so proceed cautiously
  • 1 TBSP Rice flour skip if using whole rice in the spice powder below
  • 1 tsp jaggery optional, but recommended

For the spice powder:

  • 2 TBSP split black gram urad dal / Ulutham paruppu
  • 3 dry red chillies vara milage
  • 1 tsp Pepper Milagu
  • 1 tsp Cumin jeeragam
  • 1/2 tsp Coriander seeds Dhanya / malli
  • 1 tsp Rice grains skip if using rice flour

Tempering:

  • 1 tsp mustard seeds Kadugu
  • 1 sprig Curry Leaves karivepalai
  • 1 tsp Turmeric
  • 1 tsp split pigeon pea toor dal / thuvaram paruppu

Instructions
 

Prep work:

  • If using shallots, soak it in warm water, peel after 10 mins.
  • If using Drumsticks in place of shallots, peel lightly and cut into 2 inch pieces
  • If using ONLY SUndakkai VATHAL, fry them 2 TBSP of sesame oil and keep aside
  • Wash and soak tamarind in 1.5 cups hot water for 15 mins, extract the thick juice and keep aside.
  • If using tamarind paste, see Tips and tricks for more details.

How to make Arichuvitta Vathakuzhambu:

  • In a deep bottomed pan, add 1 tsp of oil. Roast all the ingredients for the spice powder one by one till golden brown.
  • Cool this mixture thoroughly and powder it fine
  • In the same pan, add 3/4 of the remaining Sesame oil, temper with the tempering ingredients,
  • Once mustard stops spluttering and the toor dal turns golden brown, add the shallots
  • Fry on medium flame for 4-5 mins till the shallots turn translucent . Remove the mixture to a plate
  • In the same pan, add the tamarind extract with a pinch of turmeric and salt.
  • Let the rawness of the tamarind go off, now add the freshly ground spice powder
  • Let it simmer till slightly thick.
  • Adjust salt and add the jaggery at this stage
  • Then add the sautéed shallots, fried vathal (from the prep work above) and let it simmer for 10-12 mins till oil begins to leave the sides
  • If using rice flour instead of rice grains, make a slurry with little water and add it to the gravy BEFORE adding the shallots.
  • The gravy thickens with time
  • Serve with hot steaming rice, appalam and any side dish of your choice. Best combo is with Usli and Curd rice!

Notes

Tips and Tricks to make this Arichuvitta Vathakuzhambu
  1. Take good quality tamarind to make the extract. If using tamarind paste, skip this step
  2. Roast all ingedients on low / medium flame. Cool thoroughly and powder
  3. Filter the tamarind extract without any fibres / seeds
  4. Addition of shallots (Chinna vengayam) is optional. We skip if makign this on festivals / auspicious days
  5. Sesame oil is the CORNERSTONE of this Kuzhambu. Do use it in the quanity mentioned for authentic taste
  6. This kuzhambu keeps very well under refreigeration for upto 7-8 days easily. The taste intensifies with each day, and we love to have a small portion everyday with curd rice ! yum!!

Nutrition

Calories: 231kcalCarbohydrates: 22gProtein: 3gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 6gSodium: 939mgPotassium: 119mgFiber: 3gSugar: 9gVitamin A: 22IUVitamin C: 14mgCalcium: 51mgIron: 3mg
Keyword Gravy, Kuxhambu, Side Dish, Sides, South Indian, Vathakozhambu, VAthakuzhambu
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