Brown is the color of hearth and home — of dried herbs and stone-ground bread and freshly baked cookies. ~Leatrice Eiseman
Brown In TamBrahm cooking is the color of almost all stews, as a lot of them are tamarind based. Featured here is Vatha kuzhambu, a spiced stew traditionally made with onions and vathals – vegetables or berries soaked in buttermilk and sun dried. Light on the stomach, and delicious for summer nights with cooling Thayir Sadam (yogurt rice) or eaten with rice and dry fried Apalam (papad) and vegetable of choice.
Here is my cooker version of Vatha Kuzhambu, based losely on the one pot one shot method.
Heat 3 tbsp of sesame oil in a small pressure cooker or instant pot
Brown 1 cup chopped onions and a sprig of curry leaves
Add half a cup of water and de glaze the bottom
In a small dish make a slurry of
1 cup of water
2 tbsp Sambar Powder or Vatha Kuzhambu powder
2 tbsp Daniya (Coriander) powder
2 tsp salt
2 tsp rice flour
2 tbps Swad Tamarind paste
1 tsp jaggery or brown sugar
A handful of dried vathals
Place on the onion base
Close, put the “weight” on
Cook for 5 whistles or 10 mts in Instant pot
Wait for pressure to settle.
Mix all the contents with 1 cup of hot water
Temper the Vatha Kuzhambu
Heat 1 tsbp sesame oil. Add and let splutter
3 red Chilies
1 tsp Jeera/ Cumin Seeds
1 tsp Mustard seeds
1/2 tsp Fenugreek seeds
1 tsp Urud Dal
Few curry leaves
1/3 tsp Asafoetida
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