Vathakuzhambu Sadam & Baby Potato Fry - South Indian Combo

Step 1: Prepare Potatoes and Tamarind

Boil baby potatoes in a pressure cooker. Once cooked, peel them and set aside. Soak a large lemon-sized piece of tamarind in about 2 cups of water for 30 minutes. Extract the juice and set aside.

Step 2: Wash Rice

Wash 1 cup of Sona Masoori raw rice thoroughly and set aside.

Step 3: Fry Sundaikai Vathal

In a pressure cooker base, heat 3 tablespoons of Til/Sesame Oil. Add the Turkey Berry / Sundaikai Vathal (~1/4 cup) and fry until lightly browned and crisp. Remove and keep aside.

Step 4: Temper for Vathakuzhambu

In the same oil, add 1/2 teaspoon mustard seeds, 1/4 teaspoon fenugreek seeds, 1 tablespoon Thuvar Dal, 1 cube of Hing/Asafoetida, and 3-4 dry red chillies. Let them splutter and fry until the dal turns golden.

Step 5: Sauté Onions and Spices

Add 1/2 cup peeled shallots (sambar onions) and sauté for 1-2 minutes until lightly translucent. Add 1/2 teaspoon turmeric powder and 3 teaspoons homemade sambar powder. Mix well, ensuring the onions and spices are well coated and fried for about 1 minute.

Step 6: Add Liquids and Seasonings

Add a few fresh curry leaves. Pour in the tamarind extract (approx. 2 cups). Add salt to taste and a small piece of jaggery. Add 2 cups of water. Bring the mixture to a boil.

Step 7: Cook Rice in Pressure Cooker

Once the mixture is boiling well, add the washed rice. Stir well and wait for it to start boiling again. Close the pressure cooker with the lid and weight. Cook for 1 whistle. Switch off the flame and allow the pressure to release naturally.

Step 8: Prepare Baby Potato Fry

In a cast iron kadai, heat 2 tablespoons of oil. Add 1/2 teaspoon mustard seeds, 1 teaspoon urad dal, and a pinch of hing/asafoetida. Let them splutter.

Step 9: Roast Potatoes

Add the boiled and peeled baby potatoes to the kadai. Add 1/2 teaspoon turmeric powder, 1 teaspoon chilli powder, and salt to taste. Add a few curry leaves. Mix everything well, coating the potatoes with the spices. Roast over a low flame, stirring occasionally, until the potatoes are crispy and golden brown on all sides.

Step 10: Finish Vathakuzhambu Sadam

Once the pressure is released from the cooker, open the lid. Stir the Vathakuzhambu Sadam gently. It should be a perfect consistency, absorbing more liquid as it cools. Add the previously fried Sundaikai Vathal to the Vathakuzhambu Sadam and mix gently.

Step 11: Serve

Serve the hot Vathakuzhambu Sadam with the crispy Baby Potato Fry and a dry-roasted appalam/papad.

• Use a cast iron kadai for the potato fry to achieve a perfect crispy outer covering.

• Vathakuzhambu tastes best when made with til/sesame oil.

• Adjust salt and jaggery in the Vathakuzhambu to your taste preference.

• You can add other vegetables like drumsticks or brinjal to the Vathakuzhambu.

• For the potato fry, you can add a pinch of garam masala or curry powder for a different flavor profile.