Vathal Khuzhambu is a spicy tamarind based gravy with very intense flavours. It’s a very popular recipe from the South Indian cuisine.

Vathal means that which has been dried ( sun dried ).
Many vegetables during the season are soaked in salted butter milk or salt solution and sun dried, and preserved. This process ensures a long shelf life. Generally, cluster beans, red chillies, lady’s finger, sundaikai and bitter gourd( pavakai ) are used to make vathals.

Sometimes fresh vegetables like drumstick, shallots, red pumpkin and lady’s finger are used in this recipe instead of vathal or in addition to vathal.

Shallots/sambar onions/ are known as chinna vengayam in Tamil.

Some of the impressive health benefits of shallots include their ability to lower cholesterol levels, prevent certain types of cancer, provide anti-fungal, antibacterial, and antiviral protection, lower blood pressure, help manage diabetes, soothe nerves, boost circulation, speed up digestion, and aid in weight loss efforts.

Ingredients

Shallots ( chinna vengayam)- 1 cup
Tamarind- lemon size
Water- 3 cups
Sambar powder- 2 tbsps
Salt to taste
Grated jaggery- 1 tbsp
Sesame oil- 4 tbsps
Mustard- 1 tsp
Fenugreek seeds
( methi/ vendayam)- 1/2tsp
Chana dal( kadalai paruppu)- 1 tsp
Green chillies- 2
Curry leaves- few

Method

Soak shallots in water for sometime.
Peel the shallots and keep it aside.
Wash and slit green chillies.
Soak tamarind in water for half an hour. Squeeze and extract the juice.

Heat oil in a pan. Add mustard. When it starts spluttering, add chana dal, fenugreek seeds, slit green chillies and curry leaves. Sauté for few seconds and add shallots.
Sauté for a min. Add sambar powder and sauté for a min.

Now, add the tamarind extract, salt to taste and grated jaggery. Mix well, reduce the flame and let it boil.

Let it cook for 15- 20 mins or till it becomes thick and the oil starts floating on top.
Serve with hot steamed rice drizzled with some melted ghee or sesame oil ( I prefer sesame oil ).