Vathakuzhambu Method II

Vathakuzambu is one of the specialized recipe of any brahmin family. This recipe will always be present in any brahmin marriages.

Chick peas (kondaikadalai) - 1/4 cup
Thurdhal - 3/4 cup
Tamarind - 1 small lemon size
Salt - To taste
Sundakai vathal - 1 teaspoon
Jaggery(vellam) - a pinch

For Grinding:
Ghee - 1 teaspoon
Whole black pepper - 1 teaspoon
Red chillies - 6
Urdhal - 3 teaspoon
Hing - a pinch

For Seasoning:
Ghee - 1 teaspoon
Mustard seeds - 1 teaspoon
Channa dhal - 1 teaspoon
Grated cocunut - 2 tablespoon

  • Soak the tamarind in water and extract the juice
  • Soak the chick peas over the night and pressure cook it along with the dhal.
  • Pour the ghee in the pan and fry the pepper, red chillies, urdhal and hing and grind it into a paste in a mixer.
  • Add the tamarind extract and salt to the ground paste allow it to boil. Now add the boiled chick peas and let the mixture boils for sometime.
  • Now add the smashed dhal and let it boils for sometime.
  • Pour the ghee in the pan and add the mustard seeds. When the mustard seeds begins to sputter, add the channa dhal and fry till it becomes light brown color. Add the sundakai vathal and fry for a minute.
  • To this add the grated cocunut and when fry it and add these seasoned ingredients to the kuzhambu
  • Now the delicious vathakuzambu is ready to serve with hot rice.

Servings : 5 persons

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