Sunday 22 March 2020

Midhukku Vathal Kuzhambu/Vathakuzhambu with Midhukku Vathal

Midhukku Vathal is a very famous and popular vathal made in the district of Thirunelveli and Karaikudi in TamilNadu. Midhukku vathal is made from a small vegetable that belongs to cucumber family which looks similar to kovaikkai. It is called as wild melon in English.  It is very good to include midhukku vathal in our diet because it reduces bad cholesterol, improves digestion and liver function, it also reduces unwanted water retention and helps in de-worming. This vegetable is cut into small pieces, dried in sunlight and then soaked in curd overnight along with salt. During the day it is sun dried and soaked in remaining curd during night till it fully absorbs the curd and becomes crisp and dry. This dried vathal can be stored for about a year. This midhukku vathal can be deep fried in oil and had as side dish along with all rice varieties or can be added in kuzhambu to make vatha kuzhambu. Also checkout other interesting and tempting Vegetarian Gravies/Sambars/Kuzhambus/Rasam Varieties here.

Here’s how to make Midhukku Vathal Kuzhambu with step by step photos…

1 lemon size ball
Midhukku Vathal
½ cup
1 finely chopped [one big onion]
Green Chillies
2 slit lengthwise
1 big or 2 small finely chopped
Red Chilli Powder
1 ½ tbsp.
Coriander Powder
3 tbsp
Turmeric Powder
½ tsp
As needed
Nalla ennai/Gingelly Oil
1 tsp

For Tempering
Nalla Ennai/Gingelly Oil
3 tbsp
Mustard Seeds/Kadugu
½ tsp
Cumin Seeds/Jeeragam
½ tsp
Fenugreek Seeds/Vendhayam
½ tsp
Urad Dal/Ullutham Paruppu
¼ tsp
Curry Leaves/Karuvepilai
*You can replace tempering ingredients [mustard,cumin,fenugreek, uraddal] with 1 ½ tbsp of Thalippu Vengaya Vadagam for added taste.
Preparation Time: 10 minutes                     Recipe Category: Veg Gravies/Lunch
Cooking Time: 20-25 minutes                      Recipe Cuisine: Chettinad/Tamil Nadu
Author: Priya Anandakumar

Midhukku Vathal

Soak the tamarind in about 2 cups of water for about 10 minutes, extract the juice and keep it aside.

Heat 1-2 tsp of oil in a kadai, add midhukku vathal and fry for about a minute and switch off the stove. Transfer the fried midhukku vathal to a plate and keep it aside.

Heat about 2 tbsp of oil in a kadai/pan/chatti, splutter mustard seeds, cumin seeds, fenugreek seeds, urad dal and fry for 20 seconds.

Add curry leaves and fry well until they turn crispy.

Now add chopped onions, green chillies and fry well until they turn translucent.
Add chopped tomatoes and fry well until they turn mushy.

Now add the tamarind extract to the kadai, let it come to one boil.

Add the red chilli powder, coriander powder, turmeric powder, salt and mix everything really well.

Let it boil really well for about 15 minutes or until all the raw smell of the masala powder has vanished and turn to a gravy/kuzhambu consistency.

When the gravy has thickened add the fried midhukku vathal to it and let it boil until the oil starts to float.

At this stage finally add about 1 tbsp of oil to the VathaKuzhambu and switch off the stove.

Thank you all for visiting my space, please come back again for more traditional and authentic South Indian Kuzhambu Varieties from my kitchen.

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