Thursday, July 21, 2016

Posted by Mala at 1:30:00 AM 1 comment
In my family circles, the short name for  Vathakuzhambu is, VK .
This paste is very ideal, if you people are like me...get unexpected guests...gives you such a support at those times. You can quickly cook a rice and vegetable, mix this paste with rice, and serve vathakuzhambu rice.
In all stores, various brands of this paste are now available. They are quite expensive too, lot of oil floating on top.
This is a simple, less-oil version, which stays good in the refrigerator for a few months.
It is also an ideal combo for koottu saadhams, and for curd rice.  People who do not like to eat pickles, but like something tangy while eating rice mixed with koottu, would love this.
So, what are you waiting for?? Enter your kitchen, make this wonderful preserve and enjoy!
Turkey berries are used in this, and we all know what wonderful health benefits they have!!! To know in detail,  Turkey berries' health benefits, please refer to my post Angaya podi


Ingredients
Tamarind paste - 2 1/2 tbsps (for those of you who have only tamarind, soak 2 lemon sized tamarind and extract juice)
Sambar podi - 6 tbsps
Jaggery - 2 tsps
Salt to taste

For seasoning
Gingely oil -5- 6 tbsps
Mustard seeds - 1 tsp
Fenugreek / methi seeds - 2 tsps
Tur dhal - 3 tsps
Broken red chillies -3-4
Turkey berries (sundakkai vathal) - 1/2 cup
Curry leaves a handful

For roasting and powdering
Gingely oil - 2 tsps
Asafoetida balls - 2
Coriander seeds - 3 tbsps
Channa dhal - 3 tbsps
Red chillies - 6

Recipe cuisine: South Indian; Category: Preserve
Prep time: 10 mts; Cooking time: 20 mts

Yields a 500 gm bottle full + 2 tbsps

In 3 cups water, tamarind paste added, so are jaggery and sambar powder with salt


Ingredients mentioned for roasting are being roasted, and then , after it cools down a bit, powdered coarsely


You can see the tamarind mixture boiling nicely. To it, seasonings are added, after curry leaves and turkey berries enter the seasoning pan


Tamarind mixture,  reduced to half. Powder added, mixed well and switched off.


So, here is the VK paste!!! Add it to hot rice, mix well, and enjoy!!!!



Store in clean sun dried glass bottles after the VK paste cools down.



Here comes yet another signature dish from malpatskitchen!!!


This post first appeared in www.malpatskitchen.com

*Please check out my glossary for any unknown terms






1 comments:

  1. Wow my mouth is watering! What an ideal quicky to be made well in advance and serve the ununexpected athithis!! Looks very appetizing .!!

    ReplyDelete