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Sunday, February 7, 2016

Vathal Kuzhambu Recipe

Vatha kuzhambu, vatral kuzhambu, Vathal Kuzhambu

Today I am here with Vathal Kuzhambu Recipe. This is a traditional South Indian, tamarind based gravy made with sun dried vegetables. Typically any sun dried vegetables can be used, but the popular ones used are Sundakkai (Turkey berry) Vathal & Manathakkali (garden night shade berry) Vathal. I have used Manathakkal Vathal here for this gravy. Today the recipe I am going to share a simple recipe for making vatha kuzhambu using Sambar powder and it is made without onion and garlic. This gravy is served with rice and side dish of your choice. But the best side dish is Sutta Appalam (roasted papadum). 

vathal kuzhambu, vatral kulambu,  vatha kulambu

Vatha Kuzhambu | Vatral Kuzhambu | Vatha kulambu

Vathal Kuzhambu Recipe

This is a traditional South Indian, tamarind based gravy made with sun dried vegetables. This is a simple recipe using sambar powder and made without onion and garlic. It is served with rice.

Recipe Developed, Cooked and clicked by :
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Prep time :   Cook time :   Total time :
Yield : 4 Servings

Ingredients :

  • Vathal / Sun dried Vegetables : 3 - 4 Tablespoons
  • Tamarind : a small lemon ball sized
  • Sesame oil : 2 - 3 Tablespoons
  • Mustard Seeds / Kadugu : 1/2 Teaspoon
  • Cumin seeds / Seeragam : 1/2 Teaspoon
  • Fenugreek seeds / Vendhayam : 1/4 Teaspoon
  • Urad dal / Ulundhu : 1 Teaspoon
  • Chana dal / Kadalai Paruppu : 1 Teaspoon
  • Dried Red Chillies : 1 - 2 nos.
  • Curry Leaves : 1 - 2 sprigs
  • Sambar Powder : 3 Tablespoons
  • Turmeric Powder : 1/4 Teaspoon
  • Asafoetida / Perungayam : 1/4 Teaspoon
  • Jaggery / Vellam : 1 Teaspoon
  • Water : As required
  • Salt : To Taste

Instructions :

  1. Soak Tamarind in water. Extract the juice and keep it aside.
  2. Heat about 2 Tablespoon of oil and fry vathal till it is brown (fried well not burnt). Remove from the pan and keep it aside.
  3. Add the remaining oil to the pan, heat it, add mustard seeds, cumin seeds and fenugreek seeds and fry for a minute. Then add Urad dal and channa dal and fry for another minute and then add red chillies and curry leaves and fry for another minute.
  4. Now add Turmeric powder, Sambar powder and asafoetida and fry slightly, then add the tamarind extract, required water and salt and bring it to boil. Then reduce the heat and let it simmer for sometime till oil starts to separate and it starts to thicken.
  5. Now add the fried vathal and simmer for another couple of minutes. Then powder the jaggery add it and turn off the heat.
  6. Serve it warm with rice.

Notes :

  • I have used manathakkali Vathal here. You can use other vathal of your choice too.
  • I have used Sesame oil. If you do not have it, you can use refined oils like sunflower oil, canola, vegetable oil etc.,
  • Simmering till oil starts separating on the sides of the gravy is very important.
  • Addition of Jaggery is optional. You can skip if you don't prefer.

1 comment:

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