Winter is in peak form in Delhi and I made this spicy curry yesterday to beat the winter blues. The 'Vadaga Kara Kuzhambu' is a speciality dish from the Mudaliar cuisine of Tamilnadu. 'Vadagams' are sundried onion/garlic/lentil dumpling that are made by soaking , grinding dals along with onion and spices. They are then shaped into small dumplings and sundried. These Vadagams stay good for upto a year and come handy on days you do not have vegetables in your pantry. I have earlier shared Masala Vadai Kozhambu which is also a mouthwatering traditional preparation.
Vadaga Kara Kozhambu :
Preparation time: 5 minutes
Cooking time: 15-20 mintutes
1 cup= 250 ml cup
lemon size tamarind soaked in 1 cup of warm water
2 teaspoons red chilli powder
1 teaspoon coriander powder/dhania powder
Oil for frying
salt to taste
For tempering :
2 tablespoons sesame oil
2 teaspoons tuvar dal/toor dal/arhar dal
1/2 teaspoon fenugreek seeds
1/2 teaspoon mustard seeds
1 sprig curry leaves
1. Heat oil in a small pan/wok. Fry the vadagams till they are golden brown , drain in a tissue and set it aside.
2. Extract juice from the soaked tamarind and discard the pulp.
3. Heat a kadai/wok with oil and add ingredients given under ' for tempering' , in the order given.
Tip:Tear and add the curry leaves for added flavour.
4. When the mustard seeds splutter, add the tamarind juice.
5. Now add the turmeric powder, chilli powder, coriander powder and salt.
Tip: Add another cup of water at this stage.
6. Let the kozhambu cook covered in low to medium flame.
7. Keep stirring occasionally. The kozhambu will reduce in quantity( it will take 10-15 minutes approximately)
8. When the oil starts separating, add the vadagams and let it simmer for 2-3 minutes.
9. Switch off.
Your Vadaga Kara Kuzhambu is ready to be served along with steaming hot rice and ghee.
1.You can make vadagams at home . You can also get Kuzhambu Vadagam in South Indian Stores/Asian Stores. Incase it is not available, you can also use Urad or Mung/Moongdal Wadi and the kuzhambu tastes equally good.
2.As the vadagams will soak up the kuzhambu, do not make the kuzhambu too thick.
3. Instead of deep frying the vadagam, you can shallow fry them .