Parangikkai Vathakuzhambu / Butternut Squash in Tamarind Gravy

Vathakuzhambu is a typical Brahmin household dish. I love the tangy tamarind taste of this dish and it goes best with steaming rice with a little bit of ghee and also with Venn Pongal. It is a very very simple dish to make and can be made with a variety of veggies like Okra, Shallots, Banana Squash, Taro Root, Drumsticks and Sweet Potato. It can also be made with dried Vathals like Manathakkali / Black NightShade and Sundakkai / Turkey Berry.

Ingredients:

Banana Squash - Chopped - 1 cup
Tamarind Concentrate - 1/2 cup
Sesame oil - 2 Tbsp
Mustard seeds - 1 tsp
Chana Dal - 1 tsp
Fenugreek Seeds - 1 tsp
Dry Red Chillies - 3-4
Turmeric Powder - 1 Tsp
Red Chilli Powder - 1Tsp
Asafoetida - A pinch
Sambar Powder/ Vathakuzhambu Powder - 1 Tbsp
Curry Leaves - A few
Cilantro - A few to garnish
Salt - To Taste

Method:

• Peel and cut the Banana Squash into bite sized pieces and keep it aside.

• Take a lime sized ball of tamarind and soak it in hot water and squeeze out the pulp concentrate in a bowl.
• If you are using tamarind paste, dissolve 1/2 tbsp of the paste in hot water and keep it aside.

• In a pan, heat the sesame oil and add the mustard seeds.

• Once the mustard seeds have popped, add the chana dal.

• Then add the fenugreek seeds and the dry red chillies.

• Add the Banana Squash and mix it well with the seasoning.

• Allow the squash to cook on medium heat for 3-4 minutes and add the tamarind concentrate to the squash.

• Add about 1/2 cup of water to the squash mixture.

• Then add turmeric powder and red chilli powder.

• Add a pinch of asafoetida and add some salt according to taste.

• Add Vathakuzhambu powder/ Sambar powder and cook for 3-4 minutes.

• Add some curry leaves to the Vathakuzhambu / Sambar.

• Allow the gravy to thicken. The Vathakuzhambu / Sambar has to reduce and form a sauce like consistency.

•  Then add some Jaggery to this and simmer and cook for 5 minutes.

• Garnish the Vathakuzhambu / Sambar with cilantro and serve hot.

• Vathakuzhambu tastes the best when served hot and goes very well with Venn Pongal.

• Enjoy !!