Vathakuzhambu Sadam & Baby Potato Fry - South Indian Style

Step 1: Boil and Peel Baby Potatoes

Boil the baby potatoes in a pressure cooker until tender. Once cooked, peel the skin and keep them ready for the fry.

Step 2: Prepare Rice and Tamarind Extract

Wash 1 cup of Sona Masuri raw rice. Soak a large lemon-sized piece of tamarind in water for about half an hour, then extract 2 cups of tamarind juice.

Step 3: Fry Turkey Berries

In the pressure cooker base, heat 3 tablespoons of til/sesame oil. Add the turkey berries (sundaikai vathal) and fry them until they are well-roasted and slightly crisp. Remove and set aside.

Step 4: Temper Spices and Onions for Vathakuzhambu

In the same oil, add mustard seeds, fenugreek seeds, 1 tablespoon of thuvar dal, and 1 cube of hing. Once the mustard seeds splutter and dal turns golden, add 3-4 dry red chillies and 1/2 cup of peeled sambar onions (shallots). Lightly fry the onions for 1-2 minutes until they soften slightly.

Step 5: Add Powders and Liquids to Vathakuzhambu

Add 1/2 teaspoon of turmeric powder and 3 teaspoons of homemade sambar powder. Mix well to coat the onions and spices. Add fresh curry leaves, then pour in the 2 cups of tamarind extract and 2 cups of water. Add salt to taste and a small piece of jaggery. Stir well and bring the mixture to a boil.

Step 6: Cook Vathakuzhambu Sadam

Once the mixture is boiling vigorously, add the washed rice. Give it a good mix and wait for it to start boiling again. At this stage, you can check for salt and adjust if needed. Close the pressure cooker with the lid and cook for one whistle. Switch off the flame and let the pressure release naturally.

Step 7: Prepare Baby Potato Fry Tempering

While the rice is cooking, heat 2 tablespoons of oil in a cast iron kadai (pan). Add mustard seeds, 1 teaspoon of urad dal, and 1/4 teaspoon of hing powder. Let the mustard seeds splutter and urad dal turn golden.

Step 8: Roast Baby Potatoes

Add the boiled and peeled baby potatoes to the kadai. Sprinkle 1/2 teaspoon of turmeric powder, 1 teaspoon of chilli powder, salt to taste, and a few curry leaves. Mix everything well. Allow the potatoes to roast over a low flame, stirring occasionally, until they develop a lovely crispy coating on all sides. Switch off the flame once done.

Step 9: Roast Appalam (Papad)

Lightly roast an appalam (papad) over an open flame or on a gas stove attachment until it puffs up and becomes crispy. Set aside.

Step 10: Serve Vathakuzhambu Sadam

Once the pressure from the cooker has released, open the lid. The Vathakuzhambu Sadam will be perfectly cooked with a good consistency. Transfer it into a serving dish. Add the previously fried turkey berries on top of the Vathakuzhambu Sadam.

Step 11: Final Plating

Serve the hot and tempting Vathakuzhambu Sadam with the crispy baby potato fry and the roasted appalam on the side. Enjoy this divine and traditional South Indian lunch combo!

• Use til/sesame oil for Vathakuzhambu for the best taste.

• Use a cast iron kadai for the potato roast to achieve a lovely crisp outer covering.

• Check for salt after adding tamarind extract and water to the Vathakuzhambu mixture.