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Recipes Around the World International Vegetarian Union
Vegan Indian Recipes - Bread, Rice and Sauces
Contributed by Vegetarians and Vegans from around the world
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Vaththalkozhambu (Indian hot+sour sauce/soup)
From: Ramaswamy Krishnan

Well, if you don't mind a visit to the local Indian grocer, here is a TRUE Tamilian (South Indian) dish.

The usual way to eat it is to mix it with boiled plain rice. Some edible oil or melted butter can be added to reduce the hot taste depending on the taste buds.

_THE_ side dish for vaththalkuzhambu is 'sutta appaLaam' (toasted rice/lentil wafers) - a very complicated one to make from scratch. These are available at all Indian grocers and need to be just toasted over gas/electric stove.

All the ingredients should be available at Indian grocery stores, except the exotic ManaththangaLikkai/Subdaikkai, which may not be in all stores. But as you can see below, it forms the last of the ingredients in importance (yes, purists will contest it!).

Turn on the exhaust fan before the spice roast smell hits you!

  • 3/4 tsp Tamarind concentrate; Sour; at Indian/Chinese grocers
  • 1 tsp Salt
  • 4 tsp Red Chilli Powder; HOT!; at most grocers
  • 1 tsp Rice powder (fine); Plain; at Indian/Chinese grocers
  • 4 tsp Cooking Oil
  • 1/2 tsp Mustard; 1mm brown spheres; at most grocers
  • 1/2 tsp Vendhayam (Fenugreek); bitter; at most grocers
  • 1 pinch Hing (Asafoetida) powder; a type of gum; at most grocers
  • 1 tsp Chana Daal; a lentil; at Indian grocers
  • A few Curry leaves (fresh or dried) for flavor; at Indian grocers
  • 10 Whole Peanuts
  • 3 tsp Manath-than-gaLik-kaai and / or Sun-daik-kaai
They have bitter+salty taste.
VERY special wild berries.
Sundaikkai is cranapple size and Mana... is peppercorn size.
Dried salted, and later roasted, these ARE unique (a bit like anchovies).
Available at some Indian grocers.
To identify when buying, Sund... is 1 cm dia and looks black.
Mana... looks like peppercorn.
They have bitter+salty taste.

1. Dissolve tamarind concentrate paste in 1.5 cups of water.
Filter the juice to remove any dregs.
Keep it away for now.

2. Add 1 teaspoon of rice powder to 1 cups of water and blend EVENLY.
Keep it away for now.

3. Switch on you exhaust and have some ventilation (it is not needed if cooking is done right) but it never is :) - don't blame yourself for poor ventilation later.

4. Warm sauce pan and add the cooking oil.

5. Add in order:
Mustard, Chana Daal, Vendhayam (Fenugreek), and Peanuts.
If available, add Sundaikkai and/or ManaththangaLikkai vaththal.

6. Wait till the Daal gets brown (or Mustard starts cracking) and turn stove to low heat.

7. Add the Tamarind juice and then the Chilli powder.

8. Add Asafoetida, cover pan and let it boil for 4-5 minutes.

9. Add rice water, salt and then curry leaves.

10. Mix evenly and let it simmer till it thickens to the consistency of a thick soup - about 3-5 minutes.
Put the stove on medium heat if need be.
The water will evaporate from the mix and the mix will thicken - don't let it burn.
Keep an eye on it and turn stove off to cool when done.

AppaLaams (also called Paapad) are available at all Indian grocers.
AppaLaam is Sun dried rice/lentil wafer - a very tedious recipe.
Roast a few appaLaams directly over a gas grill or electric stove coil.
To make an even roast, keep alternating the side of the appaLaam to the flame.
The appaLaam should be fully roasted and at the same time not be burnt (black).
To overcome this intricate roasting, some grocers sell microwave appaLaam now.
If roasting doesn't work, try deep frying the appaLaam - again, heat the oil well first and don't let the appaLaam become dark.
If all else fails, get a bag of good corn / potato chips.

Boil and cool 1 cup of plain rice.
Add a teaspoon of edible oil.
Add vaththalkuzhambu and mix.
Add more oil as needed for taste.
Enjoy this with appaLaam as side dish.