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Vathal Kuzhambu Rice

Published under: Rice

Basmati Rice – 1 1/2 cups, cooked
Tamarind – 1 large lime-sized ball
Sambar Podi – 3 tsp
Jaggery – 2 tblsp, powdered
Sesame Seed Oil – 1 tblsp

For Tempering:
Sesame Seed Oil – 1 tblsp
Mustard Seeds – 1 tsp
Fenugreek Seeds – 1 tsp
Asafoetida Powder – 1/2 tsp
Dry Red Chillies – 2, halved
Curry Leaves – few
Urad Dal – 1 tsp
Chana Dal – 1 tsp
Toovar Dal – 1 tsp
Sambar Onions – 1 cup

1. Soak tamarind in 2 cups of water for 10 minutes. Extract juice and discard pulp.
2. Heat oil for tempering in a deep frying pan.
3. Add mustard seeds, fenugreek seeds, asafoetida, red chillies and curry leaves.
4. When the mustard seeds start spluttering, add the sambar onions and dals.
5. Fry till dals turn golden and onions are soft.
6. Add sambar powder and saute for 1 to 2 minutes.
7. Add the tamarind extract, jaggery and salt.
8. Simmer for 35 to 40 minutes till it thickens to a paste-like consistency.
9. Mix this with rice, little by little.
10. Mix gently and prevent any lumps.
11. Add 1 tblsp oil and mix well.
12. Serve hot or as is with appalam or papad.

Vaijayanthi Srinivasan
Vaijayanthi Srinivasan
Vaijayanthi Srinivasan is a South Indian by birth who learnt cooking at a very young age. Mother of 3, she takes pride in cooking various South Indian traditional meals for the family to enjoy. She has been cooking for the last 35 years.

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