Vathakuzhambu Sadam & Baby Potato Fry Combo

Step 1: Prepare Potatoes and Tamarind

Boil baby potatoes in a pressure cooker until tender. Peel the boiled potatoes and set aside. Soak a large lemon-sized piece of tamarind in water for about 30 minutes, then extract 2 cups of tamarind juice.

Step 2: Prepare Vathakuzhambu Base

In a pressure cooker, heat 3 tablespoons of til/sesame oil. Add 1/4 cup of dried turkey berry (sundaikai vathal) and fry until lightly browned. Remove the fried vathal and set aside. In the same oil, add 1 tsp mustard seeds, 1/2 tsp fenugreek seeds, 1 tablespoon thuvar dal, 1 cube of hing/asafoetida, and 3-4 dry red chillies. Sauté until fragrant.

Step 3: Add Onions and Spices

Add 1/2 cup of peeled sambar onions/shallots and lightly fry for 1-2 minutes. Add 1/2 tsp turmeric powder and 3 tsp homemade sambar powder. Mix everything well until the onions are coated with the spices.

Step 4: Combine with Tamarind and Cook Rice

Add a sprig of fresh curry leaves. Pour in the 2 cups of tamarind extract, add salt to taste, and a small piece of jaggery. Bring the mixture to a boil. Add 2 cups of water and the washed 1 cup of rice. Stir well and wait for it to boil again. Close the pressure cooker lid and cook for 1 whistle.

Step 5: Prepare Baby Potato Roast

While the Vathakuzhambu Sadam is cooking, heat 2 tablespoons of oil in a cast iron kadai. Add 1 tsp mustard seeds and 1 tsp urad dal. Once they splutter, add 1/4 tsp hing/asafoetida. Add the boiled and peeled baby potatoes. Sprinkle 1/2 tsp turmeric powder, 1 tablespoon chilli powder, and salt to taste. Add a sprig of curry leaves. Mix everything thoroughly to coat the potatoes with spices.

Step 6: Roast Potatoes

Allow the potatoes to roast over a low flame, stirring occasionally, until they develop a lovely crispy coating on all sides. Once done, switch off the flame.

Step 7: Finish Vathakuzhambu Sadam

Once the pressure from the cooker is released, open the lid. Stir the Vathakuzhambu Sadam gently. The rice should be perfectly cooked and the consistency just right. Transfer the sadam to a serving dish and top with the fried turkey berry (sundaikai vathal) that was set aside earlier.

Step 8: Serve the Meal

Serve the hot Vathakuzhambu Sadam with the crispy Baby Potato Roast and a side of roasted appalam (papad). Enjoy this delicious and traditional South Indian lunch combo.

• Use til/sesame oil for Vathakuzhambu for authentic flavor.

• For crispy potato roast, use a cast iron pan and roast on low flame.

• Adjust spice levels according to your preference.

• Other vegetables like brinjal or drumstick can be added to Vathakuzhambu.

• Different spice powders can be used for the potato roast to vary the flavor.