Chettinad Kalyana Vathal Kulambu Recipe
Chettinad Kalyana Vathal Kulambu Recipe with step by step pictures.
Manathakkali Vathal – 2 to 3 tbsp
Tamarind – small lemon size
Shallots / sambar onions – 1 handful
Tomato – 2
Asafetida – 2 pinch
Mustard seeds – 1/2 tsp
Fenugreek seeds – 1/4 tsp
Chana dal – 1 tsp
Dry whole red chilli – 4
Chillli powder – 2 tsp
Turmeric powder – 1/2 tsp
Curry leaves – 1 sprig
Gingelly Oil – 1/4 cup
Salt – to taste
To Grind to a paste:
Onion - 1
Coriander seeds – 1 tbsp
Urad dal – 1 tsp
Dry red chillies – 6
Fresh grated coconut – 1/4 cup
Poppy seeds or khus-khus – 2 tsp
Oil – 1 to 2 tsp
Soak tamarind in hot water. I use a combination of new and old dark tamarind for good taste. Extract pulp and keep aside.
Make the paste:
Heat a pan with oil. Add coriander seeds and dry red chilies. Roast over low flame till they turn color and the aroma arises. Drain and transfer to a plate.
Add urad dal to the same pan and roast till it becomes golden in color. Transfer to the same plate.
Add sliced onion and sauté it turns translucent. Transfer to the plate.
Add grated coconut to the same pan and roast over low flame for few seconds.
Add poppy seeds and roast together till the coconut color changes and the aroma arises. Transfer to the plate.
Once cool, transfer the roasted ingredients to a mixie jar and grind to a smooth paste using 2-3 tbsp water. Set aside.
Make chettinad kalyana vathal kulambu:
Heat a pan. Add 1/4 cup gingelly oil.
Add asafetida, mustard seeds, once it splutters add fenugreek seeds, whole red chillies and channa dal.
After it gets roasted add the sambar onions, curry leaves, manathakkali vathal and chopped tomatoes. Sauté for 2 to 3 minutes.
Add the ground paste and sauté over a low flame till the tomatoes become mushy and oil starts to ooze out. This may take 10 to 15 minutes.
Add red chilli powder, turmeric powder, salt and tamarind pulp.
If it is too thick, add 1/4 cup water approx., Mix well and let it come to a boil.
Close the pan with a lid and cook for 3 to 4 mins over low flame and take off stove.
Chettinad kalyana vathal kulambu is ready.
Serve with hot rice and a dash of ghee or sesame oil accompanied by vadams or appalam for side dish.
Use gingelly oil for authentic flavor. If you are not comfortable, use any cooking oil.