Menthi Kuzhambu featured at least once a week on Amma’s menu. I think it still does. But the vegetables that went into it were pretty standard: brinjal, lady’s finger or yam. Many of my Iyer friends would speak very highly of the vathal kuzhambu made with chinna vengayam (shallots/sambar onions). I had never gotten a chance to taste this dish and so ventured out to make it on my own. I have, since, sung praises for this version so much that Amma has started making this now. I make this whenever I can lay my hands on shallots here. My other favourite way to consume these would be this.
Ingredients:
1 cup Shallots
1 tbsp Vathal (Sundaikkai, Cluster Beans or Manathakkali - optional)
1-2 Red Chillies
1 tsp Fenugreek Seeds
1 tsp Mustard Seeds
1/2 tsp Asafoetida
1 tbsp Toor Dal
2 tbsp Tamarind Paste
1 tsp Oil
7-8 Curry Leaves
1 tbsp Sambar Powder
Salt to taste
Heat oil in a vessel and add the mustard seeds, fenugreek seeds, toor dal, vathal and asafoetida. When the mustard splutters, add the curry leaves and the chillies. Add the shallots and fry for a minute. Add the sambar powder and fry for another minute. Add the tamarind paste, salt and a cup of water. Bring to a boil and simmer until the onions are cooked.
Much as this is great with rice and yelai paruppu or paruppu podi, the highlight of my meal when I make this is the grand finale. A generous helping of tayir saadam with this vatha kuzhambu on the side is the perfect way to end any meal.
