Vathakuzhambu & Suttapplam

Iyer Aathu Vathakuzhambu and Iyengar Aathu puliyodharai are very famous for their taste and flavour. I was doing my office work since saturday afternoon which stretched till sunday afternoon, this stressed me out and wanted some kinda relaxation. 


Amma was asking me what i wanted for lunch. It just stuck what if i have Vathakuzhambu & Suttaplam rather than some complicated cooking. I also wanted some stress buster. I informed Amma that i will prepare Vathakuzhambu & Suttaplam for lunch. My decision was very much welcomed by her and she immediately rushed out of the kitchen.


Cooking has always been my favorite time-pass. My friend and I used to cook sumptuous meals when we were in Bangalore. I would consist of proper Iyer aathu recipe starting from a poriyal, Sambar, Rasam, Thayir (curd) and pickle. And not to boast people say the Rasam prepared by him and Vathakuzhambu prepared by me tastes very good.


The best counterpart for Vathakuzhambu is suttapplam ie it will not be fried in oil but will just be heated over flame.


It goes very well with hot rice with ghee or Sesame Oil. Also one of the best side  dish for curd rice.


This is how i prepared it..........


Ingredients used:


Manathakali & Sundakai Vathal
kadalai parupu
Vendhiyam
kadugu
perungayam
Sesame oil 
sambar powder & salt
Jaggery
rice flour
Karuvepilai
turmeric powder
Red chillies


Before this the main requirement is the tamarind water. I use 200ml of for tamarind water for 1 person. we were two of us so 400ml of tamarind water.


Preparation Method:


Take a vaanali and fry the vendhiyam till golden brown. (the aroma u get wud make u feel good)
Now put kadugu, red chillies, Karuvepilai, kadalai parupu and perungayam and use Sesame oil for thalichifying it. when the thalipu is ready pour the tamarind water, roasted vendhiyam and allow it to boil for a few mins.
Add Sambar powder and salt as required, you can also add salt later so that you can store it for future use.
while it boils add a pinch of jaggery so that it will make it even tastier.
Allow the contents to boil well and the quantity gets reduced... we call it sunda vidradhu.... Add rice flour mixed with water so that the kuzhambu thickens.. Rice flour acts as a thickening agent..
Now pour 3 to 5 spoons of Sesame oil to the boiling kuzhambu and just leave it on sim for few mins. 


Vathakuzhambu is ready now. Serve it with rice and Suttapplam. This is one of the best combos you have from the Iyer kitchen.

                   Suttapalam

         Vathakuzhambu