Aachi Vatha Kulambu Masala 200 g

Vatha Kulambu Masala makes for a simple spicy and delicious curry made from small onions cooked in tamarind water which is seasoned with other ingredients like turmeric powder, asafoetida etc. It is also a very imaginative preparation as it tastes like the vegetable/vathal in which it is cooked. Vatha kulambu can be prepared in many ways with different kinds of vegetables like egg plant, onions (shallots), lady finger and even drumsticks. Few also make Vatha kulambu with fried appalams which taste really nice and delicious.

Vatha kulambu is an authentic South Indian dish where vathals (sun-dried vegetables) are cooked in spicy, spicy lentil gravy. Vatha kulambu has a unique taste and resembles pulusu. You get a sour, bitter, spicy and salty taste in the curry.

This is a simple dish that tastes divine and is bursting with flavors that pair well with hot steamed rice and it also tastes great with regular cottage cheese rice. People who are sick usually like vatha kulambu with cottage cheese as it makes the taste buds tingle and gives a little sweet and fiery taste to the palate.

Ingredients

Red Chilli Powder, Coriander, Fenugreek, Sugar, Mustard, Rice Flour, Bengal Lentils, Asafoetida, Salt.

Explanation ingredients

Coriander: the leaves have a lemony flavour, while the seeds have a slightly sweet, aniseed flavour.
Fenugreek: it is a plant of the legume family. The seeds can be used in salads, vegetable dishes or curry sauce, for example. It has its own specific taste.
Bengal lentils: a legume.
Asafoetida: devil's dung (a herbaceous plant). It has a beneficial effect and promotes digestion. It is an alternative to using onion and/or garlic in dishes.

Allergen info

This product is packaged and / or stored in a company that also processes products containing wheat, nuts, peanuts, mustard, celery, gluten, sesame, shellfish, soy, sulphite, fish and molluscs. Despite all precautions, this product may contain traces of these allergens.

Storage advice

Store in a cool and dry place. Shelf life up to 2 years after production date. After opening, transfer contents to an airtight container. Perishable after opening.

Preparation

1. Heat 2 tablespoons of sesame oil and add the desired vathal (berries) and 50 grams of vegetables and fry well.
2. Add the required amount of Aachi vatha kulambu masala and 2½ cups (400 milliliters) of water and 100 milliliters of tamarind juice.
3. Cook this until it is thick.

Option 1: Fry some garlic cloves, small onion and finely chopped tomatoes together with the vat hall and prepare it as above.

Option 2: Instead of vathal (berries), deep fry cauliflower/drumsticks/mushrooms in oil.

Optional: Add 1 crushed tomato with a little coconut along with the fried vegetables. Finally, add the required amount of Aachi vathakulambu masala at the end before removing it from the heat.