Senai Vathakuzhambu

#SenaiVathakuzhambu : #Kuzhambu is a Tamizh word and it means thick gravy. #Vathakuzhambu is the hot favorite of many and generally prepared using dried vegetables such as manathakkali, mango, brinjal and sundaikkai.
Here vathakuzhambu has been prepared using yam, small onion, garlic and sambar powder.
Let us see the method of preparation now.

Ingredients:

1/2 cup                             Yam nicely chopped
1 small amla size               Tamarind, soak in lukewarm water
15                                      Small onion, slice lengthwise
20 cloves                           Garlic, slice lengthwise
1                                        Drum stick, cut into 1 1/2 inch pieces
1                                        Tomato, cut into pieces
10                                      Curry leaves
A small piece                      Jaggery

Powders to add :
3 Tsp Heaped                    Sambar powder
1 Tsp                                 Coriander powder
1/4 Tsp                              Turmeric powder
2 Tsp                                 Salt

To Temper :
1 Tsp                                Mustard seeds
1/2 Tsp                             Fenugreek
1 Tsp                                Gram dal
2 Tsp                                Ground nut
Small piece                       Asafoetida
3 Tsp                                Gingelly Oil ( Till/sesame oil )

Method :
Take a pressure cooker/pan with 1/2 cup of water. Keep aside.
Squeeze out juice from tamarind with 3/4 cup of water. Keep aside.
Keep a kadai with a Tsp of oil and heat over a medium flame.

First splutter mustard seeds and then add asafoetida, curry leaves, gram dal, ground nut.

Transfer into pressure cooker/pan.
Add a tsp of oil in the same kadai.
Now saute onion and garlic for 2 minutes.
Then add tomato pieces and saute for 2 minutes.

Transfer into the cooker.
Now saute yam pieces with a tsp of oil for 5 minutes.
Transfer into cooker.
Add all the powders given, drum stick pieces and salt.
Mix well after adding 1/2 cup of water.
Keep on a medium flame and bring it to boil.
Allow to simmer for 2 minutes.

Then add squeezed tamarind water.
Close the lid with weight on.
Pressure cook on high flame for a whistle.
Turn off the stove and open only after the steam subsides.
Now add jaggery piece and simmer for 3 minutes.

Transfer into a serving bowl. Garnish with curry leaves.

An excellent side dish for paruppu sadam and paruppu podi mixed rice.
Take hot white rice in a plate. Add required quantity of yam vathakuzhambu and a tsp of gingelly oil.
Mix well with hand and enjoy with any stir fry or kara curry of your choice.






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