Vathakulambu is my favourite curry. I often admire its taste. Once i saw cooking show which featured menu rani chellam maam cooking this yummy curry, I was deeply moved by the show and its output. The best part of her show is that she gives a lot of tips about cooking and also educates us about the dish's contents... For very instance she said that vathakulambu differs from karrakulambu (another spicy, non-soury curry) a lot. Former does not require addition of tomato and garlic, wheras latter requires them as their main contents. Sambhar powder/sambhar masala is main spice ingredient used up in vathakulambu, wheras latter requires chilly powder, dhanya powder etc... I enjoyd watching her show and her valuable tips... Hope they telecast more of her shows....
The perfect recipe for vathakulambu lies in the balance of imli and sambhar powder. The best part of balance lies in adding half of imli first and tasting the final product, lateron as per the taste other half quantity of imli can be added. Freshers/ those who try vathakulambu and sambhar for the first time can follow the same, bcoz excess use of imli can spoil the taste and health.
