Vathakulambu (or)Tamarind curry is a very popular gravy dish in Southern parts of India especially Tamil Nadu.It is known for its tangy spicy taste.There are different versions of it with or without coconut.This is a typical Iyer style version of Vathakulambu without coconut.I made potato roast as a side dish because vathakulambu and potato roast with rice are the best known combo.
To make potato roast click here
You can make this curry and store up to 3-4 days in the refrigerator.You can also add any kind of vegetables you like.I have tried the same recipe with okra,potato,dried manathakkali, dried sundakai etc.
Tamarind - a size of a lemon (or) Tamarind extract - 4 tblsp
Garlic cloves - 10
Shallots/small onion - 5
Fenugreek seeds - 1/2 tsp
Mustard seeds - 1 tsp
Toor dal - 1 tsp
Sambar powder - 2 tblsp
Rice flour - 2 tsp
Gingelly oil / Sesame oil - 4 tblsp
Curry leaves - 5-6
Asafoetida / hing - a pinch
Peel the garlic cloves and keep aside.Peel and chop the shallots lengthwise.Soak tamarind in warm water for 10 mins.Extract the juice and keep aside.If you are using the tamarind extract, mix it with warm water.
Heat oil in a deep bottomed pan.Add mustard seeds,curry leaves, fenugreek seeds, toor dal and hing.When the mustard seeds splutter, add the garlic and shallots.Saute for about 5-6 mins.
|Garlic and onions sauteed in oil|
Add the sambar powder and fry till the raw smell goes,for about 2-3 mins.
|After adding sambar powder|
Add the tamarind juice ,a cup of water and salt.Let it boil for 15- 20 mins until the tamarind water is reduced to half.
|After adding tamarind juice|
Mix the rice flour with little amount of water and add it to the boiling mixture.The gravy now tends to thicken up.Adjust water and rice flour mixture until a thick consistency arrives.
|South Indian Tamarind curry|
You can store this curry for 3-4 days in the refrigerator.Serve it with a bowl of hot rice.
|A bowl of hot rice|
|Vathakulambu - South Indian Tamarind Curry|