There are so many versions of vatta kuzhambu. And here is my interpretation of this recipe.
2 cups of Raw Mango (diced)
2 tsp Dried Elder berry
2 tsp Dried Black Nightshade berry
8 cloves of Garlic (thinly sliced)
1 tsp Fenugreek seeds
A sprig of curry leaves
1/4 tsp Asafoetida
2 tsp Sambar powder
1/2 tsp Turmeric powder
1/2 tsp Jaggery or brown sugar
Salt per taste
Lemon size Tamarind (soaked in water)
1 tsp Rice flour
5-6 cups of water
1/4 cup Oil
- Extract tamarind pulp and set aside. Wash berries in water and set aside
- Heat oil in a wide open earthenware. Add mustard seeds and curry leaves. When it starts to splitter add asafoetida and garlic. Sauté until garlic softens. Then add the berries
- Add sambar powder and turmeric powder. Sauté for 10 sec so that the flavors and color is infused in oil.
- Add tamarind juice along with 4-5 cups of water. Add salt and jagged as well. Bring it boil
- As the color of the curry deepens and oil floats on top add rice flour mixed with 1/4 cup of water. It helps to thicken the curry.
- Add mango and boil for 3-4 minutes until mango is fork tender
- Serve hot with steamed rice.
- If you are making this recipe in earthenware then add additional 1 cup of water as it absorbs moisture.
- It tastes best following meal