Traditional Vathal Recipe: A Taste of South India

Ingredients

  • 1 cup of Sun-dried vegetables (Vathal)
  • 1 cup of Tamarind water
  • 1 teaspoon of Turmeric powder
  • 2 teaspoons of Sambhar powder
  • 1 teaspoon of Mustard seeds
  • 1 teaspoon of Fenugreek seeds
  • 4 cloves of Garlic, chopped
  • 1 Red chili
  • 1 tablespoon of Vegetable oil
  • Salt to taste

Steps and instructions

  1. Soak the vathal in tamarind water for about 30 minutes to soften it.
  2. Heat the vegetable oil in a pan over medium heat.
  3. Add the mustard seeds and fenugreek seeds to the pan and sauté until they start to sputter.
  4. Add the red chili and chopped garlic to the pan and stir for a minute.
  5. Drain the vathal from the tamarind water and add it to the pan. Sauté the vathal until it becomes crisp and changes to a darker color.
  6. Add the turmeric powder, sambhar powder and salt to the pan and mix well.
  7. Add the tamarind water to the pan. Stir well to combine all the ingredients.
  8. Bring the mixture to a boil, then reduce the heat and let it simmer until the gravy thickens.
  9. Once the gravy has thickened, remove the pan from the heat.
  10. Ladle the vathal into serving dishes. The dish can be served with rice or as a side dish to a main course.

Tools for making

  • Pan - A frying pan or skillet to cook the vathal.
  • Spatula - A utensil used for stirring and flipping the vathal while cooking.
  • Measuring cups - To accurately measure the ingredients, such as tamarind water and vegetable oil.
  • Knife - To chop the garlic and red chili.
  • Ladle - To serve the vathal into dishes.

Recipe variations

  • Instead of sun-dried vegetables, you can use sun-dried tomatoes or sun-dried peppers.
  • For a spicier version, add more red chilies or use hot sambhar powder.
  • For a tangier flavor, increase the amount of tamarind water.
  • You can add other spices like cumin seeds, coriander powder, or curry leaves for additional flavor.
  • To make it vegetarian, skip the garlic and use asafoetida (hing) instead.
  • To make it vegan, use a vegetable oil substitute for the oil.
  • If you prefer a milder taste, reduce the amount of sambhar powder or skip it altogether.
  • Add chopped onions and tomatoes for a more layered flavor.
  • To make it healthier, use olive oil instead of vegetable oil.
  • You can experiment with different types of vathal, such as bitter gourd vathal or okra vathal.

Recipe overview

Vathal is a unique and flavorful dish that hails from the South Indian cuisine. It features sun-dried vegetables that are soaked and then simmered in a spiced tamarind gravy, resulting in a dish that is tangy, spicy, and utterly delicious. This recipe makes use of ingredients like mustard seeds, fenugreek seeds, and sambhar powder, which add to the depth of flavor and make this dish truly stand out. Whether served as a side dish at dinner or enjoyed with rice, Vathal promises to deliver a satisfying and mouthwatering experience.

Common questions

  1. Can I use different types of vathal for this recipe? Yes, you can use various types of sun-dried vegetables like sundakkai (turkey berry), manathakkali (black nightshade), or vendakkai (okra) vathal.
  2. How do I make tamarind water? To make tamarind water, soak a small ball of tamarind in warm water for about 10 minutes. Squeeze and strain the tamarind pulp, and you will have tamarind water.
  3. Is it necessary to use sambhar powder? Sambhar powder adds a unique flavor to the dish, but you can substitute it with a combination of coriander powder, cumin powder, red chili powder, and a pinch of asafoetida.
  4. Can I adjust the spice level? Yes, you can adjust the spice level by increasing or decreasing the amount of red chili or sambhar powder according to your preference.
  5. How long does it take for the vathal to become crispy? The time required for the vathal to become crispy may vary depending on the type and thickness. It usually takes around 8-10 minutes.
  6. Can I store the vathal for later use? Yes, you can store the vathal in an airtight container once it cools down completely. It can be stored for several weeks and used whenever required.

Serving dishes and utensils

  • Serving Bowls - Bowls to serve the prepared vathal.
  • Spoons - Utensils for serving the vathal.
  • Plates - Plates to serve the vathal with rice or as a side dish.
  • Cooking Pan - A pan to cook the vathal gravy.
  • Stove - To heat the pan and cook the vathal.
  • Knife - To chop the garlic cloves.
  • Measuring Cup - To measure the tamarind water and vegetable oil.
  • Spatula - To stir and mix the ingredients while cooking the vathal.
  • Strainer - To drain the vathal from the tamarind water.

Origin stories

Vathal, a quintessential part of South Indian cuisine, is known for its unique method of preparation. The tradition of making vathal dates back centuries and is often associated with the hot summer months of the region. The process involves sun-drying vegetables or berries during the summer, then using them throughout the year. This method of preservation was a practical response to the region's extreme weather patterns, allowing the people to have a supply of vegetables during the monsoon months when fresh vegetables were hard to come by. The dried vegetables, rehydrated and cooked in a tangy tamarind sauce, are a delightful accompaniment to rice, a staple food in the region. To this day, making vathal remains a cherished family tradition, with some households even hosting vathal-making events as a way to gather family and friends together.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.