Sesame Oil Receipe - Poombukar Wooden Cold Pressed Sesame Oil Vathal Kuzhambu

Vathal Kuzhambu is a very traditional recipe in any Tamil Kitchen. Vathal Kuzhambu has the balanced mix of tangy, spice and sweetness. Serve the delicious Vathal Kuzhambu with hot steaming rice along with a teaspoon of sesame oil or ghee and enjoy the traditional Kuzhambu..

Poombukar Wooden Cold Pressed Sesame Oil Vathal Kuzhambu

Traditional kuzhambu varieties include Vathal Kuzhambu. The gravy is spicy and delicious. The fresh peppercorns and Poombukar Wooden Cold Pressed Black Sesame oil bring out a nice flavour to the kuzhambu. In many tamil marriage ceremonies, this dish is served as a main course. In English, black night shade is called fried manathakali vathal. Sundakkai may also be substituted. Vathakuzhambu paired with sutta appalam is a delicious combination.

INGREDIENTS
1 Lemon Size Tamarind
2 tbsp Sundakkai vathal or We can also use Manathakali Vathal ,Mango Vathal
1 tsp Grated Jaggery
1 tsp Salt Adjust As Needed
3 tsp Poombukar Wooden Cold Pressed Black Sesame oil (for frying)
FOR GRINDING
1 tsp Poombukar Wooden Cold Pressed Black Sesame oil
6 Red Chili
2 tbsp Urad Dal
1 tsp Peppercorns
Few Curry leaves
FOR TEMPERING
1 tsp Poombukar Wooden Cold Pressed Black Sesame oil
1 tsp Mustard seeds
1 tsp Cumin Seeds
Πtsp Fenugreek seeds
Few Curry leave 

Method:

1 Soak the tamarind in water and extract the juice
2 Pour 3 teaspoon of Poombukar Wooden Cold Pressed Black Sesame oil in the pan and add the sundakai vathal (or manathakkali vathal). Fry the vathal in medium flame till it becomes dark brown. Take the fried vathal aside.If you use mango Vathal soak it in hot water for 10 mins.
3

MAKING OF THE SPICE PASTE:

  • Pour a teaspoon of Poombukar Wooden Cold Pressed Black Sesame oil in the pan.
  • Fry the pepper, red chillies, urdhal, curryleaves and hing and grind it into a paste in a mixer. Set aside this spice paste
4

START WITH TEMPERING: 

  • Pour a teaspoon of Poombukar Wooden Cold Pressed Black Sesame oil in the pan and add the mustard seeds.
  • When the mustard seeds begins to sputter, add the cumin seeds, and hing and fry till it becomes light brown color.
5

MAKING THE KUZHAMBU:

  • Add the tamarind extract along with salt and allow it to boil till the raw smell of tamarind goes off.
  • Now add ground paste to the kuzhambu. Allow it to boil for 10 minutes. Adjust the consistency with water if needed. The urad dal makes the kuzhambu thicker so add water to adjust the consistency.
  • Add jaggery and give a mix. Switch off the flame.
  • Now the delicious vathakuzambu is ready to serve with hot rice and Fried/sutta Appalam.
6

You can replace sudakkai vathal with any other vathal.You can make this as no onion no garlic too. Add asafoetida while tempering or you can also add on finely chopped garlic in this recipe.On top of all  additional Poombukar Wooden Cold Pressed Black Sesame oil adds more flavour.