Chettinad Mavathal Kuzhambu - Quick and Easy
The Mango season is just round the corner and before the advent of the fresh produce I want to tempt you with my easy and favourite Maa (Mango)Vathal Kuzhambu! Sour mangoes are sun-dried and stored for the year, for quick and instant preparations. Other Vathal Kuzhambu's will be spicy, tangy and concentrated. Some of the Chettinad Vathal Kuzhambu's are not so. They are spicy, tangy and thin - watery gravies that are served with steamed Rice for the main course. Maa Vathal may also be used in combination with Pasipayaru or Thattapayir to make Kuzhambu. This time I surprised my MOM with my version of making this Kuzhambu - in a Pressure Cooker.
Maa Vathal - 8 pieces
Small Onions - 4 to 5, slit
Big Onion - 1/2, chopped
Tomato - 1, chopped
Tur Dal - 1/4 cup
Sambhar Powder - 1 heaped teaspoon
Turmerric Powder - 1/4 teaspoon
Oil - 2 teaspoon
Mustard - 1/4 teaspoon
Urad - 1/4 teaspoon
Fenugreek - 1/8 teaspoon
Curry Leaves - 1 sprig
Dry Red Chilli - 1, broken into 2 pieces (optional)
Soak dal in a little water while you get the other ingredients ready.
In a pressure pan or cooker take the Maa Vathal, onions (if you wish you can use any 1 variety), tomatoes and Tur Dal.
Add in Turmerric Powder, Sambhar Powder and water (about 2 cups).
Pressure cook for 2 whistles, simmer and continue cooking for another 4 minutes.
Take off heat and allow pressure to subside.
Open cooker when cool, and return to heat. Add salt to taste and more water if needed.
Check spice level and decide if you want to use the dry red chilli in your seasoning.
In a small seasoning pan, heat oil and splutter mustard, urad dal, fenugreek and curry leaves.
Add it to the simmering gravy. Continue to cook on slow flame stirring now and then for about 5 to 7 minutes.
Serve hot with Rice and Spicy Poriyal of your choice.
Maa Vathal Kuzhambu