Skip to main content

Vatha Kulambhu/Sunda Vathal Kulmabhu/Sun Dried Turkey Berry in Tamarind Sauce


For the day 2 of Blogging Marathon #60,themed under family recipes is Vatha Kulambhu.Vatha kulambhu can be made in many ways with or with no onion and garlic,freshly ground spice powder or sambar powder.
Already I have shared my mom's version of no onion garlic vatha kulambhu with manathathakkali vathal.
Coming to today's version its made with sun dried turkey berry(sunda vathal) and mango(maa vathal).Also it is made with sambar powder.As we prefer our vatha kulambhu to be on the thicker side I made it slightly thicker.Consistency is personal preference and also the addition of maa vathal is optional.
My mom used a little bit of red chilly powder along with sambar powder to get a nice color.I got my last batch of mom's homemade vathal during my India trip.While making this kulambhu I was so emotional and going to miss her home made goodies.Lets move on to the recipe...





                                                                      
                                                           Vatha Kulambhu/Sunda Vatha Kulambhu

                                                                  
   Basic Information

    Preparation time 10-15 minutes
   Cooking time 25 minutes
   Serves 3-4
    


   Ingredients


  

Ingredient
Quantity
Shallots/chinna vengayam
10-12
Garlic/poondu
7-8 fat cloves
Dried turkey berry/sunda vathal
2 tbs
Dried Mango/maa vathal
7-8 pieces
Red chilly powder/milagi podi
1/2 tsp
Coriander powder/dhaniya podi
1/2  tsp
Turmeric powder/manjal podi
1/4 tsp
1 tbs
Tamarind/puli
 small lemon size
Salt
 1-1.25 tsp
Oil
2-2.5 tbs

   For the tempering


Ingredient
Quantity
Mustard seeds/kadugu
1 tsp
Toor dhal/thuvaram paruppu
1 tbs
Fenugreek seeds/vendhayam
1/8 tsp
Asafoetida/perungayam
a pinch
Curry leaves/karivepillai
few leaves
Dried red chilly/varamilagai
1(broken)



   
    Method 
  • Soak the tamarind and maa vathal in hot water and separately for few minutes.Squeeze the tamarind and extract keep it aside.In a tsp of oil fry the sunda vathal till it becomes crispy and golden.Set it aside.
  •  Heat a pan with oil and do the tempering with the given ingredients,add in the curry leaves and broken red chilly.Saute the shallots for couple of minutes and goes in the garlic.Cook it till the onion becomes transparent.Now add in the spice powder and give it a mix.

  • Add in the tamarind water and let it boil for a minute.Add in the salt and let it simmer for 10-12 minutes.Add in the soaked maa vathal and cook it for a minute.

  • At this stage add in the fried sunda vathal and let it simmer for another couple of minutes.Put off the flame.

  • Serve it with rice  and kottu.



    • As the dried vathal also has salt,so keep an eye on while adding the salt.
    • The consistency is personal choice.
    • After adding all the spice powder mix it well and keep the flame low to avoid burning of powders.
    • Here I cut the onion and garlic into 2 as the size was slightly bigger.If the size is small you can add it as such.


    Enjoy........................................


    Check out the blogging marathon page for my fellow bloggers participating in Blogging Marathon #60.

    Sumber http://www.naliniscooking.com
    Labels:

    Comments

    Post a Comment

    Popular posts from this blog

    Pakoda Kadi - Chhatisgargh Special

    Today we are visiting Chhatisgarh which is located in Central India and its a 10th largest state.Earlier Chhatisgarh was part of Madhya Pradesh and in November 2000 it was formed as state with Raipur as capital. Coming to the cuisine its categorized under tribal and non tribal recipes.The tribes of Chhatisgarh use various types of fruits available in the forest area.Red any chutney is a famous dish among the tribal community. Non tribal use a wide variety of lentils and rice.A lot of kadi recipes and sweets like bafauri,kusli are popular among the non tribal. Today's recipe is also one such delicious kadi recipe tried from  here. This kadi came out so delicious and perfect with rice.Here goes the recipe..................... Basic Information Preparation Time 15 minutes Cooking Time 30 minutes Serves 2-3 Ingredients For the Pakoda Ingredient Quantity Chickpea flour/Besan/kadalamaavu 3/4 cup Red chilly powder/milagai podi 1/2 tsp Baking soda
    Post a Comment
    Read more

    Cauliflower Masala/Gobi Masala - No tomato Version

    Coming to day 2 recipe for the blogging marathon#62,themed under no tomato gravy is a rich and creamy cauliflower aka gobi masala. As my family loves cauliflower,so it appears in my kitchen frequently in some form.I tried this cauliflower curry without tomato and used yogurt and cashews paste.The result was such an awesome and creamy curry. The chilly powder I used was bit spicy so the curry was in the spicier side so squeezed some lemon juice in the end.So adjust the spice level according to your family preference.Lets move on to the recipe.........                                                                                                                                                                                    Cauliflower Masala/Gobi Masala                                                                         Basic Information    Preparation time 15 minutes     Cooking time 30 minutes    Serves 3(generously)
    Post a Comment
    Read more

    Dosa Carnival -Recap

    Last month we had a group of bloggers participate in a mega marathon in Blogging Marathon edition with an interesting theme.                       1.Cook one ingredient for 26 days or one category for 26 days                       2.Cook with one ingredient for each week or category for each week I chose to share dosa varieties as one category for 26 days with sub themes for each week.I combined both the themes and sharing the recipes. Week 1 - Colorful Dosa Day 1 -  Kanchipuram Dosa /Kancheepuram Dosa Day 2 -  Karivepillai/Curry leaves Dosa Day - 3  Carrot Dosa/Carrot Dosai Week 2 - Fermented Dosa Varieties Day - 4  Cone Dosa and ghee roast Day -5  Chola Dosai/Sorghum Dosa Day -6  Atukulu Dosa/aval Dosai Day - 7  Kal Dosai Day -8  Kuthiraivali/Barnyard Millet Dosa Day - 9  Davangare Benne Dosa/Butter Dosa Week 3 - Instant Dosa Varieties Day 10  -  Thakkali Dosai/T
    Post a Comment
    Read more