If you have eaten South Indian Tamil style Arachuvitta Kuzhambu, then you will know that there’s nothing quite like the aroma and taste of freshly ground spices in a dish. Arachuvitta means freshly ground in Tamil. It is very common in households in South India and is exceedingly delicious.
Arachuvitta is a very common style of making Sambar, Kuzhambu and related dishes. The spices are roasted in a little ghee or Indian sesame oil until golden and very aromatic, and then ground to a thick, smooth paste. This is added to the spicy broth and cooked with the dish. The alternative is to reach for pre-ground sambar powder, but this does not have the same aromatic qualities and fresh flavours.
Fresh Sundakkai berries (also called turkey berries) are soaked in a salt-buttermilk mixture for couple of days and then dried. They are sauteed in ghee or oil before incorporating in dishes. Their taste is addictively salty and somewhat tart. They are easily available in Indian groceries or online.
Similar dishes include Melon and Tamarind Kuzhambu, Sundakkai Vathal Sadham, Uppadam, and Sundakkai Vathal Podi.
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This is a delightful dish made with beetroot cooked with freshly ground spices to form a gravy that is delicious with rice or poppadom. It is really easy to make, especially if you have pre prepared the spice mix.
Vathal Kuzhambu is a dish that is prepared with Vathal (dried vegetables) like Mangai Vathal (Raw Mango), Sundakai Vathal (Turkey Berry), Manathakkali Vathal (Black Night Shade), or with fresh vegetables such as Eggplant, Beetroot or Okra. It is often made with sambar powder, but it is best to avoid using purchased sambar powder for this recipe – prepare the spices fresh for this recipe by roasting and grinding spices to make vathakuzhambu podi.
Similar recipes include Curry Leaf Kuzhambu, Curry Leaf Tamarind Kuzhambu, Uppadam, Vathal Kuzhambu, and Moar Kuzhambu.
Browse all of our Kuzhambu dishes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Late Winter recipes.
Continue reading “Beetroot Vathakuzhambu”