Aachi Vathakulambu Masala 100g

The Monday after a wedding, fridge empty, and only the vathal jar still full.

• What: Vathal kuzhambu masala
• Pack: 100 g
• Brand: Aachi, Chennai, since 1995
• Best for: Sundakkai, manathakkali or vendakkai vathal kuzhambu

What it is

Aachi Masala was founded in 1995 by A.D. Padmasingh Isaac in Chennai, and blends like this one are what the company is known for. Vathal kuzhambu is the dish it is made for: the tamarind gravy built around dried vegetable vathal from the store cupboard.

The blend is coriander and red chilli, with toor dal and Bengal gram for body, plus fenugreek, turmeric and asafoetida. Cooked into tamarind with gingelly oil, it gives a thick, sour, hot kuzhambu for rice with appalam. Choosing between? This masala if you cook from scratch; 777 vathal kuzhambu paste when you want it ready; Annapoorna Nellai vathal puli kulambu masala for a Tirunelveli style.

Tip: Make it a day ahead if you can. Vathal kuzhambu always tastes better the next afternoon.

Goes well with: Sri Durga Sundaikai Vathal, Aachi Tamarind, Nala Maharaja Wood Pressed Sesame Oil

Coriander, Red chilli, Toor dal, Bengal gram, Fenugreek, Turmeric, Salt, Asafoetida.

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