Vethakuzhambu Recipe
What is Vethakuzhambu?
Introducing Vethakuzhambu, or as I like to call it, the Tangy Triumph. It is a dish that is native to Tamil Nadu, which is in South India. This authentic South Indian Dish is an amalgamation of complex flavours that are akin to the hand-painted murals in an archaic temple. It is the perfect balance between tangy, and spicy, along with a dash of sweetness!
The thing that makes the Vethakuzhambu special is the mouthwatering tamarind, which takes a spicy turn with the sambar powder and comes right around to Sweetville with the dash of Jaggery or sugar in the end. It also boasts amazing health benefits, like the antioxidant and digestive properties of Tamarind with the nutrients from the vegetables that go into the Vethakuzhambu. Lastly, the versatility of this dish is what makes it stand out, because Vethakuzhambu tastes amazing with a wide range of vegetables, like pumpkins, eggplants (aubergines/brinjal), onions, etc. Though, my favorite is Pumpkin Vethakuzhambu!
Interesting Fact - Vethakuzhambu is Perfect For A Vegan (Plant-Based) Diet!
Whether you are a seasoned vegan or thinking of joining the movement of vegan living, there is some good news - South Indian (Especially Tamilian Cuisine), has a plethora of not only tasty vegan dishes but also healthy vegan recipes. So even with vegan food, your cravings can be sated!
The list of vegan recipes from the South Indian kitchen ranges from simple breakfast recipes like Idli, Dosa, and Upma to slightly complex recipes on the vegan food list, like Different Types of Rice, Sambar, Rasam (Tomato, Tamarind, and Pepper Rasam), Avial, etc.
So don’t let anyone deter you from starting your vegan diet, because you can find all the best vegan recipes right here!
Vethakuzhambu Recipe
INGREDIENTS
100 gms - Vegetable of your Choice
2 Cups - Tamarind Pulp/Juice
1 tbsp - Sambar Powder
1 tsp - Mustard Seeds
1 tsp - Fenugreek Seeds
1-2 Sprigs - Curry Leaves
2 tbsp - Oil
Salt to taste
PREPARATION
Cut your choice of vegetable into medium-sized cubes.
In a deep-dish pot (preferably a non-stick dish), heat the oil over medium heat.
Once the oil is hot, Add mustard seeds, Black Gram (Ulundhu Paruppu), Asafoetida, curry leaves and fenugreek seeds
Once they sputter, add your vegetable of choice along with the sambar powder and salt. Sautée for about 30 seconds until the raw smell of Sambar powder goes away. Remember to keep stirring so that the sambar powder does not get burnt.
Once the mixture gets aromatic, add the tamarind pulp/ juice and let it boil until the raw and sour taste of the tamarind goes away and the vegetable is completely cooked through.
Note: You can add vegetables like drumsticks or beans to enhance the taste and nutrition. Adjust the spiciness according to your preference.
Enjoy the Vethakuzhambu with a side of hot steamed white rice with a generous serving of ghee!
Good to know
If you use vegetables like drumsticks which are hard to cook with just boiling, cook them in a pressure cooker for anywhere from 1 - 4 whistles, depending on the type of vegetable.
One of the best combinations for Vethakuzhambu is usually any green beans preparation.