Vathal kozhambu is a south Indian curry of vegetables simmered in a tamarind based broth with a variety of spices. It is usually served with cooked rice. Spicy and tangy and delicious! Here, I’ve made the basic curry without vegetables, but feel free to add your choice of cooked vegetables. The common vegetables used are okra, eggplant and onions.
1 tbsp Gingelly Oil
1 tsp Mustard Seeds
3-4 Curry Leaves
1 tsp Fenugreek Seeds
1/2 Onion, chopped
3 cloves Garlic
1 tbsp Chilli Powder
2 tbsp Coriander Powder
1 cup Water
1/2 cup Coconut Milk
A lime-sized amount of Tamarind concentrate, dissolved in 1 cup Water
Heat the oil and add the mustard seeds, curry leaves and fenugreek seeds. Add the onion, garlic and tomato and saute until it becomes a brownish paste.
Add the coriander powder, chilli powder, tamarind water and 1 cup of water. Bring to a boil.
When it starts to boil, turn off the heat and add the coconut milk. Stir to combine. Serve hot with cooked rice.