'Vattral' simply means sundried vegetables. In India you get these(specially south of India) sundried veggies in condiment stores.
You get different veggies sundried like, turkey berries, okra, brinjal, black night shade and so on.
You can use either one of them or combination of any of these.
They simply taste yummy in this 'kuzhambu'.
Today I am using turkey berries in my vattral kuzhambu.
Turkey Berry is considered to be very healthy for bone development and controlling of diabetes, consumed on regular basis. It is also rich in iron, calcium and vitamin A.
This is a very tasty sambhar , done in a normal sambhar way, but without dal. It is a bit tangy and also spicy and sweet. Makes a perfect combination when had with hot rice mixed with little gingelly oil.
Also goes well as side dish with curd rice.
Now coming to the recipe,
Ingredients:
Turkey Berry or any sundried vegetable - 2Tablespoons,
Tamarind - half of medium size lemon ,(soaked in water and extracted the juice),
Sambhar powder or Vattral kuzhambu Powder - 2 teaspoon,
Jaggery powdered - 1 teaspoon.
To Temper:
Gingelly oil or any other oil - 1 tablespoon,(I prefer gingelly oil, it taste better)
Mustard - 1 teaspoon,
Asafoetida - 1 pinch,
Fenugreek seeds - 1/2 teaspoon,
Curry leaves - 1 sprig.
Method:
In a medium broad pan, add oil and heat it.
Then add the ingredients under the temper table except fenugreek seeds.
Add turkey berries and fenugreek seeds and fry until turkey berries are roasted to brown, at the same time take care not to burn fenugreek seeds.
If you are not confident, you can separately dry roast fenugreek seeds and add it after adding tamarind juice.
Once the berries are browned, add tamarind juice(take care not to make it too watery).
Add salt and sambhar powder.
Boil them until it thickens to medium consistency, say about 3-5mins.
Finally add jaggery powder and give it a boil and switch it off.
The sambhar should be of medium consistency, either not too thick or thin.
Enjoy with hot rice with gingelly oil.
Note:
If you find that sambhar is too thin even after boiling for more than 5-6 mins, you can mix 1 teaspoon of rice flour in water to make a paste and add it to the sambhar and give it a boil and switch off.
You can aslo add 1 medium size onion chopped and 3-4 garlic chopped.
After adding tempering ingredients, that is, after adding turkey berries, add garlic, lightly brown it and then add onion and fry until it is soft and then add tamarind juice and continue with the next steps.
Vattral Kuzhambu Powder
If you want vattral kuzhambu powder here it is,
I have give the measurement for small quantities here, say about you can use for 2-3 times approximately.
Ingredients:
Coriander - 1 teaspoon,
Toor dal - 2 teaspoons,
Chana dal - 2 teaspoons,
Sesame seeds - 11/2 teaspoons,
Fried Gram - 2 teaspoons,
Red chillies - 3-4.
Method:
Dry roast above ingredients seperately and powder it together and store in air tight container.
You get different veggies sundried like, turkey berries, okra, brinjal, black night shade and so on.
You can use either one of them or combination of any of these.
They simply taste yummy in this 'kuzhambu'.
Today I am using turkey berries in my vattral kuzhambu.
Turkey Berry is considered to be very healthy for bone development and controlling of diabetes, consumed on regular basis. It is also rich in iron, calcium and vitamin A.
This is a very tasty sambhar , done in a normal sambhar way, but without dal. It is a bit tangy and also spicy and sweet. Makes a perfect combination when had with hot rice mixed with little gingelly oil.
Also goes well as side dish with curd rice.
Now coming to the recipe,
Ingredients:
Turkey Berry or any sundried vegetable - 2Tablespoons,
Tamarind - half of medium size lemon ,(soaked in water and extracted the juice),
Sambhar powder or Vattral kuzhambu Powder - 2 teaspoon,
Jaggery powdered - 1 teaspoon.
To Temper:
Gingelly oil or any other oil - 1 tablespoon,(I prefer gingelly oil, it taste better)
Mustard - 1 teaspoon,
Asafoetida - 1 pinch,
Fenugreek seeds - 1/2 teaspoon,
Curry leaves - 1 sprig.
Method:
In a medium broad pan, add oil and heat it.
Then add the ingredients under the temper table except fenugreek seeds.
Add turkey berries and fenugreek seeds and fry until turkey berries are roasted to brown, at the same time take care not to burn fenugreek seeds.
If you are not confident, you can separately dry roast fenugreek seeds and add it after adding tamarind juice.
Once the berries are browned, add tamarind juice(take care not to make it too watery).
Add salt and sambhar powder.
Boil them until it thickens to medium consistency, say about 3-5mins.
Finally add jaggery powder and give it a boil and switch it off.
The sambhar should be of medium consistency, either not too thick or thin.
Enjoy with hot rice with gingelly oil.
Note:
If you find that sambhar is too thin even after boiling for more than 5-6 mins, you can mix 1 teaspoon of rice flour in water to make a paste and add it to the sambhar and give it a boil and switch off.
You can aslo add 1 medium size onion chopped and 3-4 garlic chopped.
After adding tempering ingredients, that is, after adding turkey berries, add garlic, lightly brown it and then add onion and fry until it is soft and then add tamarind juice and continue with the next steps.
Vattral Kuzhambu Powder
If you want vattral kuzhambu powder here it is,
I have give the measurement for small quantities here, say about you can use for 2-3 times approximately.
Ingredients:
Coriander - 1 teaspoon,
Toor dal - 2 teaspoons,
Chana dal - 2 teaspoons,
Sesame seeds - 11/2 teaspoons,
Fried Gram - 2 teaspoons,
Red chillies - 3-4.
Method:
Dry roast above ingredients seperately and powder it together and store in air tight container.
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