#OPOS Chettinad Vathakuzhambu

Vathal - dried vegetables
Come summer and the Achi's (the ladies of the Chettiar community) start to dry legumes and vegetables for the year, making 'vathal' when the sun shines at its best. Brinjals (kathirikka), Broad beans (avarakkai), Mango, and even Cluster beans (kothavarangai) are dried and preserved. These vathal's come useful when the vegetables are pricey or scarce; and also as a welcome change to the routine.
Vathakuzhambu in Chettinad is watery, and is usually paired with Paruppu thovayal. Apatha would roll the leftover thovayal into small balls and add it to the kuzhambu. It is left on the wooden residual fire until dinner time to be served with idli or dosa or thalichcha idiappam. 
I did not learn the recipe from her or amma. I used the OPOS card with good results. Do message me if you have doubts on this one.

Maa Vathal - 6
Kathiri Vathal - 7
Avarai Vathal - a few
Tamarind Extract - 1 tablespoons
Paruppu Podi - 4 tablespoons
Sambar Powder - 3 teaspoons
Salt - 1 teaspoon
Water - 2 cups
Gingelly oil - 2 teaspoons
Mustard - 1/4 teaspoon
Urad dal - 1/4 teaspoon
Fenugreek - 1 pinch
Curry Leaves - 1 sprig

Soak the vathals in water for 10 minutes.
Load all the ingredients in a pressure cooker. Mix.
Cook on medium flame with the weight on fir 4 whistles (10 minutes).
Open cooker and add Seasoning.
Mix and serve with fried Appalam, and Paruppu Thovayal.

I found the consistency to my liking. Add a little water if you find it thick of add a little more Paruppu podi to adjust taste/consistency.


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