Simple Vatha kuzhambu Recipe – The Tamizh Roots

When we speak of our Tamizh roots, we usually don’t have much to offer as stories to the ones who listen, but what we have is a handful of recipes that remind us of our roots. We are Tamizh and that it is our culture, we were part of what was once Nanjilnadu, in Kanyakumari. At home, occasionally we seek comfort in Thairu Saadham, Puliyodarai, and Pacha mutton Kulambu with hot fluffy Idlis. Vatha Kuzhambu finds itself being rarely made, but when done, it garners all the love.

So here is how my Amma makes it, from our house to yours. Not so traditional, but good enough to help your cravings!

First, we will have to prepare a masala. Dry roast the below-mentioned ingredients together, let it cool and grind into a powder.

Okay, now we move on to the recipe, here are all that you will need. You can make Vengaya Vatha Kuzhambu like this, if you would like to level up, play around with Sundakkai also known as Turkey Berries.

Procedure:

1. Into a Kadhai/ saucepan, add gingelly oil, garlic, shallots and sauteè until the garlic starts losing its raw smell and the shallots start becoming transluscent.
2. Add tumeric powder and chilli powder and cook untill the oil from the masala are released.
3. At this stage you can play around with other ingredients like your turkey berries.
4. Mix in your turmeric water and season well.
5. Boil the Kuzhambu mix in the masala that we made earlier.
6. To balance the flavour, add a pinch of crushed jaggery and serve hot with steamed rice.

Vatha Kuzhambu goes best with white rice. A helping of ghee, some oorgaa (pickle) and an appalam is all that you need for a happy meal! Enjoy.

For another Tamizh style recipe: check out this Masala Biriyani Recipe on my page.