Wednesday, August 25, 2010

Vathakuzhambu with thengaai paal

Vathakuzhambu is certainly not my choice. but my hubby loves it very much, that too, if it has coconut milk, its heavenly for him. after Varalakshmi viratham, i usually have more coconuts, which had to be used fast. so this vathakuzhambu with coconut milk, was prepared for yesterdays lunch to use up the excess coconuts laying on my fridge. it turned out so Good. i never like vathakuzhambu, but this kuzhambu with coconut milk was so tasty and i liked it too.


Vathakuzhambu for Lunch

Ingredients:

Sundakka Vathal - 3 tbsp
Small Onions - 15
Garlic - 10 pods
Tomato - 1
Coconut milk - 1 cup or coconut milk of half a coconut

Gingelly Oil - 1/3 cup
Mustard - 1/4 tsp
Curry leaves - 1 sprig
Asafoetida powder - a pinch

Mix the following in a bowl :

1 cup of water
2 tsp's of Sambhar Powder
1 tsp of Dhania powder
1/4 tsp of Turmeric Powder

Method:

Heat a Kadaai, and add 1/3 cup Gingelly oil and heat it, add Sundakka Vathal and fry them in medium flame. Remove the fried sundakka vathals and keep aside.

Add mustard to the oil and let it splutter, add curry leaves, asafoetida powder, garlic and shallots and fry them well.

After frying the shallots, add chopped tomatoes and fry along.

Add 2 tsp's of Sambhar Powder, 1 tsp of Dhania Powder, 1/4 tsp of Turmeric Powder to a Cup of water aand mix well.  add this mixed water to the kadaai and let it boil for 3-4 minutes.

Add Sundakka Vathals to the kadaai and add very little salt. Now switch off the flame and add 1 cup of coconut milk to the kadaai, mix well. do not boil after adding coconut milk, as it may curdle.

Serve this Vathakuzhambu with Hot Rice and Appalams.
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