Vatral kuzhambu is a famous recipe in Tamilnadu. Vatral kuzhambu with fried pappad is an excellent combination.Usually we will make vatral

kuzhambu with vegetables like onion,Ladies finger,Fried Turkey berry ( It is called Sundakkai in tamil ),Pumpkin,Drumstick etc.Here i have

listed three types of vatral kuzhambu that can be made without using vegetables.

1. Ajwain seeds Kuzhambu

It is called 'Omam' in Tamil

Ingredients:

• Ajwan seeds - 2 tsp
• Sambar powder - 2 1/2 tsp
• Oil ( Refined ) - 1 1/2tsp
• Gingelly oil - 1 tsp
• Mustard seeds - 1 tsp
• Tamarind - Size of lemon
• Salt - As per taste
• Water
• Rice flour

Method:

1. Extract the tamarind juice for 1 cup and add 1/2 cup of water.

2. Heat oil in pan and add mustard seeds.

3. When mustard seeds sputters out add ajwan seeds and fry for some time

4. Add sambar powder and fry a little.

5. Add the tamarind juice,gingelly oil and salt

6. Boil it well till the kuzhambu becomes thick and the foam appears on the corner.

7. If kuzhambu is little watery, take 2 tsp of rice flour and make it to a paste by adding water.

8. Add this paste to the kuzhambu while it is boiling and mix it well.It will become thick.

9. Remove from stove and serve with rice and fried pappad.

Note : While making the rice flour paste,don't add more water.The paste should be thick.

2. Black Nightshade Kuzhambu

It is called 'Manathakkali vathal' in tamil. Use the dried one and not the raw.It will be available in supermarkets.

Follow the same procedure as above. Instead of Ajman seeds use Black nightshade

3. Curry leaves kuzhambu

If you have excess curry leaves you can make this kuzhambu.

Ingredients:

• Curry leaves - Handful ( 3 times )
• Tamrarind - Size of lemon
• Pepper - 1 tsp
• Red chillies - 3 to 4
• Coriander seeds - 2 tsp
• Channa dhal - 1 tsp
• Mustard seeds - 1 tsp
• Salt - As per taste
• Refined Oil - 2 tsp
• Water

Method:

1. Fry the curry leaves in an empty pan till it becomes crisp.

2. Heat oil in pan and add pepper, coriander seeds,channa dhal,red chillies.

3. Fry this for some time and then allow it cool.

4. Extract tamarind juice for 1 cup and add 1/2 cup of water.

5. Grind curry leaves,pepper,coriander seeds,channa dhal,red chillies in a mixie / mixie grinder.

6. Add tamarind juice and salt and grind it so that all mixes well.

7. Heat oil in a pan and add mustard seeds.

8. When mustard seeds sputters out add the grinded paste.

9. Boil it well till the kuzhambu becomes thick like a paste.

Note : This can be stored in refrigerator for a week.