Traditional Vethakuzhambu Recipe
No-Onion / No-Garlic recipe
Always soak lemon sized tamarind in Warm water for 20 to 30 mins. Discard seeds, squeeze tamarind water and keep ready.
In a Heavy bottom Iron Kadai, add 4 tsp of groundnut oil and 4 tsp of gingelly oil. Once hot, add 2 tsp of Tur dhal, 1 tsp of pepper balls, 1 tsp of Fenugreek seeds, required amount of Salt (Always use kal-uppu) saute well. Now add 1 handful of Manathakkalai Vathal (Or Sundakkai vathal of your choice), 1 tsp of Sambar Powder, 1/2 tsp of Turmeric Powder under aroma arises. Now pour the squeezed Tamarind slowly and take care that oil does not sluppter out. mix well and cook in medium flame.
Once half cooked, add 1 tsp of Aaharam's Red Chilly Powder for a perfect color and texture, 1 tsp of Aaharam Asafoetida, one arc of Fresh curry leaves, 1/2 Tomato sliced, mix well and cook again on medium flame, until oil oozes out and the kuzhambu gets thickened.
Serve this Traditional Vethakuzhambu with Steamed Rice, along with Aaharam Appalam and Potato Curry / Coconut Thogayal of your choice.