Vatha Kuzhambu

Vatha Kuzhambu is traditional tamarind-based lentil gravy. It is a very easy recipe with a ton of flavor —the perfect balance of tanginess, spice, and sweetness. This dish leaves your taste buds tingling with the taste of fiery aromatic spices complemented with the sweetness of the pearl onions. Vatha Kuzhambu is a unique South Indian dish that goes well with hot steamed rice or curd rice (rice with yogurt).

Serving Size: 10

Ingredients:

• 1/2 bag of pearl onions

• 2 tbsp. tamarind

• 3 red dried chili pepper

• 2 tbsp. chana dal (split chickpea lentils)

• 1/2 tbsp. fenugreek seeds

• ~ 14 curry leaves

• 3 tbsp. cooking oil

• 1/2 tbsp. mustard seeds

• 1/4 tbsp. hing (asafoetida)

• ~ 1 tbsp. salt

• 1/2 tbsp. turmeric powder

• 4 tbsp. sambar powder

• ~ 2 1/2 cups water

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Steps:

1. Soak 2 tbsp. of tamarind in 2/3 cups of water.

2. Using a small pot, add 3 tbsp. of oil over medium-high heat.

3. Add in 1/2 tbsp. of mustard seeds and allow them to pop.

4. Add in 3 red dried chilis, 2 tbsp. of split chickpea lentils, 1/2 tbsp, of fenugreek seeds, ~ 14 curry leaves, and 1/4 tbsp. of asafoetida over low heat.

5. Peel and add in the pearl onions. Saute the mixture for 3 mins.

6. Add in ~ 1 tbsp. of salt, 1/2 tbsp. of turmeric powder, and 4 tbsp. of sambar powder.

7. Add in tamarind water and ~1 1/2 cup of water.

8. Allow the curry to cook over medium heat with a lid for 25 mins.

9. It’s ready to enjoy and pairs perfectly with a dollop of ghee over basmati rice.