Kara Vathal Kulambu- Version 2

Kara Vathal Kulambu- Version 2

Vathal-Dried vegetable, which can be preserved for a long time. Dried Vathals like Sundakai vathal, Manathakali vathals and many more varieties are used to make this Kara Vathal Kuzhambu Version 1 which is my hubby's favorite as well as mine, I have already post a recipe using Vathal in my previous post Vatha Kulambu. This is another version of Vathal Kulambu which happens to be my first MIL's recipe-that's my hubby's Periappa Wife Jayalakshmi. She's a very good cook and this recipe happens to be my MIL's favorite. She taught me how to prepare them when I was in back in India before coming here. I have made few changes to adjust to my hubby's taste as she never add garlic and tomatoes for a recipe. Believe me every-time I make these.There's wouldn't be any kulambu left by the time I have my food.

Kara Vathal Kulambu

Serving size:4

To be roasted and grind Paste:
1 cup chopped shallots
1/2 cup chopped tomatoes
3 garlic cloves minced
1tbsp fenugreek
1tbsp coriander seeds
3 dried chillies
1/2 cup tamarind pulp juice
1tbsp vathal kulambu powder
1tbsp fish curry masala
1tsp chillie powder
1/4 tsp turmeric powder
few curry leaves

Add 1tbsp oil and roast all the ingredients mentioned above really well-once cooled grind them into a super fine paste and keep aside.

1 cup mixed dried vegetables
1 large onion sliced thinly
few curry leaves
2dried chiilie broken
1/2tsp mustard seeds
1/4tsp fenugreek
chopped coriander leaves
a pinch of hing
salt to taste

Preparation Methods:

Add some warm water to the dried vegetable and let it soak for about 1/2 an hour. Then squeeze out the water and keep aside.Coat a wok with 2tbsp oil and splutter frengeek seeds ,dried chillie and mustard seeds.Add curry leaves and chopped onions -saute till translucent.Next add the dried vegetables with salt and saute. Keep the pan covered and cook on low flame for around 8-10 minutes till the dried vegetables are tender followed by grind paste and 1 cup of water and bring it to boil, stirring occasionally, until the gravy thickens. Adjust the level of salt and add the chopped coriander leaves and sprinkle some hing powder-remove from flame and serve with steamed white rice.


Chitra said…
Oh u r making me drool .. Now my stomach is upset , will surely try this once i feel better :)
Priya said…
Such a tempting dish..just love with papads...makes me hungry..
Babli said…
This is absolutely a new dish for me. It looks delicious. I will definitely try your lovely recipe.
Sarah Naveen said…
First time to ur lovely space...
Fabulous dishes..
keep rocking!!!
Priya said…
super ah eruku..mouth watering

Popular posts from this blog

Spicy Tofu Sambal in South Indian Style

Cauliflower and Broccoli Stir Fry South-Indian Style