Vatha kulambu is a popular South Indian dish that originates from the Tamil Nadu region. It is a tangy and spicy tamarind-based gravy that is traditionally prepared with shallots/ okra/ drumsticks.
Ingredients:
- Sesame oil
- Mustard seeds
- Fenugreek seeds
- Cumin seeds
- Curry leaves
- Shallots
- Garlic
- Tomatoes
- Sambar powder
- Turmeric powder
- Tamarind
Steps: Heat 1-2 tablespoons of sesame oil in a pan over medium heat until it shimmers. Add 1 teaspoon each of mustard seeds, fenugreek seeds, and cumin seeds, along with a handful of curry leaves and 1 finely chopped shallot. Sauté for 1-2 minutes, stirring occasionally, until the shallot starts to brown. Add 2-3 cloves of finely chopped garlic and 1-2 chopped tomatoes. Sauté for another 2-3 minutes, stirring occasionally, until the tomatoes are soft and the garlic is fragrant. Add 1/2 teaspoon each of turmeric powder and sambar powder, and stir for 30 seconds to toast the spices. Add 1-2 cups of tamarind water (depending on how tangy you like it) and bring to a boil. Reduce the heat and simmer for 10-15 minutes, until the raw smell of the tamarind goes away and the mixture thickens slightly. Add 1/2-1 cup of coconut milk (depending on how creamy you like it) and stir to combine. Turn off the heat and let it sit for a minute or two to let the flavors meld.