Tamil · Lunch, Dinner
Vathal kuzhambu (tangy tamarind gravy)
A thick, intensely tangy tamarind and sesame oil gravy, a classic no-onion Tamil kuzhambu.
- Calories
- 370 kcal
- Protein
- 7 g
- Carbs
- 63 g
- Fat
- 10 g
- Prep
- 10 min
- Cook
- 20 min
Per serving, for one person.
Contains: gluten, sesame, mustard.
Ingredients
- 55 g Basmati rice
- 1 tbsp Tamarind paste
- ¼ tomato Tomatoes
- 1¼ tsp Sambar powder
- 1¾ tsp Toasted sesame oil
- 2 g Curry leaves
- ¼ tsp Mustard seeds
- ¼ tsp Fenugreek seeds
- 5 g Chana dal
- 1 tsp Asafoetida (hing)
- ¼ tsp Turmeric
- ¼ tsp Salt
Method
- Cook the rice until tender; set aside.
- Simmer the tamarind pulp with tomato, sambar powder and turmeric for 12 minutes until thick.
- Heat the sesame oil, splutter mustard seeds and fenugreek seeds, fry the chana dal golden, and add curry leaves and asafoetida.
- Stir the tempering into the tamarind gravy and simmer 5 minutes until glossy and thick.
- Season with salt and serve over the rice.
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