Priya Hunt
Vatthakuzhambu (pronounced Vatha-ku-yh-m-bu) is an amazing, tangy, spicy and absolutely delicious sauce that is integral to Tamil cuisine. It is normally made with vegetables like drumstick, onions, aubergine etc. but I think it just gets to another level with the humble but healthy beetroot. You can use Sambar powder, though South Indian shops will have a special masala for this. I have also made the masala at home which improves it a notch but for simplicity, I have stuck to shop-bought powder here.
What you need
- Sesame oil (untoasted): 1.5 tbsp
- Urad dal: 1 tbsp
- Toor dal: 1 tbsp
- Mustard seeds: 1.5 tsp
- Curry leaves: 5-6
- Dried indian turkey berries (sundakkai): 1 tbsp
- Baby onions: 8-10 tiny ones
- Beetroot: 1, washed, peeled and cubed
- Tamarind concentrate: 1.5 tbsp (or you can soak and squeeze out 2 tbsp of fresh tamarind – make sure you boil this for longer to enable the raw smell to go away)
- Vatthakuzhambu powder or sambar powder: 1.5 tbsp
- Salt: to taste
What you do
- I use a traditional South Indian stone pot to make this but you can use a saucepan instead
- Heat the oil in the pan or pot and splutter the mustard seeds
- Add the dals and brown slightly before adding the turkey berries and curry leaves
- Add the onions and fry for 4-5 mins, stirring well
- Add the cubed beetroot and fry for a few more minutes
- Add a cup of water, tamarind concentrate and spice powder, mix well
- Add salt to taste and simmer for 15 mins or so, it should thicken slightly but still be liquid. If you find that you’ve added too much water and it’s not thickening, you can add a cautious tablespoon of rice flour but I find it’s much better to avoid this
- Adjust seasoning and serve with rice and vegetables.
Beetroot in Tamarind Sauce
Vatthakuzhambu (pronounced Vatha-ku-yh-m-bu) is an amazing, tangy, spicy and absolutely delicious sauce that is integral to Tamil cuisine. It is normally made with vegetables like drumstick, onions, aubergine etc. but I think it just gets to another level with the humble but healthy beetroot. You can use Sambar powder, though South Indian shops will have a special masala for this. I have also made the masala at home which improves it a notch but for simplicity, I have stuck to shop-bought powder here.
Ingredients
- Sesame oil untoasted: 1.5 tbsp
- Urad dal: 1 tbsp
- Toor dal: 1 tbsp
- Mustard seeds: 1.5 tsp
- Curry leaves: 5-6
- Dried indian turkey berries sundakkai: 1 tbsp
- Baby onions: 8-10 tiny ones
- Beetroot: 1 washed, peeled and cubed
- Tamarind concentrate: 1.5 tbsp or you can soak and squeeze out 2 tbsp of fresh tamarind – make sure you boil this for longer to enable the raw smell to go away
- Vatthakuzhambu powder or sambar powder: 1.5 tbsp
- Salt: to taste
Instructions
- I use a traditional South Indian stone pot to make this but you can use a saucepan instead
- Heat the oil in the pan or pot and splutter the mustard seeds
- Add the dals and brown slightly before adding the turkey berries and curry leaves
- Add the onions and fry for 4-5 mins, stirring well
- Add the cubed beetroot and fry for a few more minutes
- Add a cup of water, tamarind concentrate and spice powder, mix well
- Add salt to taste and simmer for 15 mins or so, it should thicken slightly but still be liquid. If you find that you’ve added too much water and it’s not thickening, you can add a cautious tablespoon of rice flour but I find it’s much better to avoid this
- Adjust seasoning and serve with rice and vegetables.