Vathal kuzhambu recipe with step by step photos. Vathal kuzhambu also known as vatha kuzhambu is a popular south Indian gravy made with tamarind base. Vathal means sun dried items in Tamil. Vathal kuzhambu is made with various sun dried vegetables. It is a comfort food for many people including me 🙂
Vathal kuzhambu is easy to make spicy tangy gravy. It is made in Tamil homes at least once in a week. There are some famous vathal kuzhambu recipe variations like Iyengar vathal kuzhambu, kalyana vatha kuzhambu, chettinad vathal kuzhambu. Usually sundakkai vathal kuzhambu made with sun dried turkey berries is the most popular one. I personally prefer manathakkali vathal kuzhambu too.
This is a basic vathal kuzhambu recipe I am adding here. I have used a mix of vathal for this kuzhambu recipe. I have used sun dried eggplants, broad beans, cluster beans and turkey berries in this vatha kuzhambu. You can use any one vathal or a mix of many too.
To make best vathal kuzhambu recipe use aged tamarind. Aged tamarind is not overly sore and it gives a deep color to the vathal kuzhambu. You can use regular homemade sambar powder o vathal kuzhambu podi to make vatha kuzhambu. I use homemade vatha kuzhambu podi for kuzhambu.
Always use gingely oil to make vathal kuzhambu. Gingely oil is used generously in this recipe. Use very good quality oil. I used wood pressed gingely oil in my recipes for its flavor and nutrition. If gingely oil is not available you can use sesame oil or ground nut oil. Be generous with gingely oil. Vatha kuzhambu should have a layer of oil floating atop. A well made vatha kuzhambu keeps well for a week at room temperature. Vathal kuzhambu for travel is a ideal choice.
We add small onions in vathal kuzhambu apart from sun dried vegetables. Small onions lend wonderful taste and flavor to this kuzhambu. For making no onion garlic vathal kuzhambu you can skip onion. You can use generous quantity of asafoetida in place of onion. I use a teaspoon of jaggery in this kuzhambu to round off the flavors. A small amount of jaggery makes a world of difference in this kuzhambu.
You can serve vatha kuzhambu with keerai masiyal, cabbage kootu, potato fry or vendakkai poriyal. Even tomato or okra raita goes well with this kuzhambu.
If you are looking for more kuzhambu recipes do check kara kuzhambu, arapuli kuzhambu, vendakkai puli kuzhambu, ennai kathrikai kuzhambu, milagu kuzhambu, poondu kuzhambu recipes.
Vathal kuzhambu recipe with step by step photos.
1. Soak tamarind in 1/2 cup warm water for 15 minutes and extract thick juice. You can use 3 tablespoons readymade tamarind pulp too.
2. Heat oil in a thick pan. Temper with mustard seeds, methi seeds and curry leaves.
3. Add peeled small onions and saute well for 2 minutes. Add the sundried vathal and mix well.
4. Add turmeric powder, sambar powder or vatha kuzhambu powder and mix very well.
5. Add the tamarind pulp and mix well. Bring to a boil.
6. Add 2 cups water. Season with salt. Let the kuzhambu boil for 7-8 minutes. Then simmer for 6-7 minutes. The kuzhambu will thicken well.
7. Once the gravy reaches the desired consistency, add 2 tablespoons gingely oil and remove from flame. Mix well. Serve vathal kuzhambu hot with steamed rice.
Vathal kuzhambu recipe card below:
Vathal kuzhambu recipe | How to make vatha kuzhambu
Ingredients
- 1 small lemon sized tamarnd OR 3 tablespoons tamarind pulp
- 4 tablespoons gingely oil 2 more tablespoons
- 1 teaspoon mustard seeds
- 1/2 teaspoon methi seeds
- 10 curry leaves
- 10 small onions
- 1/4 cup sun dried turkey berries OR mix of sun dried vegetables
- 1/2 teaspoon turmeric powder
- 3 tablespoons sambar powder or vathal kuzhambu powder
- 1 teaspoon jaggery
- Salt to taste
Instructions
- Soak tamarind in 1/2 cup warm water for 15 minutes and extract thick juice. You can use 3 tablespoons ready made tamarind pulp too.
- Heat oil in a thick pan. Temper with mustard seeds, methi seeds and curry leaves.
- Add peeled small onions and saute well for 2 minutes. Add the sundried vathal and mix well.
- Add turmeric powder, sambar powder or vatha kuzhambu powder and mix very well.
- Add the tamarind pulp and mix well. Bring to a boil.
- Add 2 cups water. Season with salt. Let the kuzhambu boil for 7-8 minutes. Then simmer for 6-7 minutes. The kuzhambu will thicken well. Add jaggery and mix well.
- Once the gravy reaches the desired consistency, add 2 tablespoons gingely oil and remove from flame. Mix well. Serve vathal kuzhambu hot with steamed rice.
Dharunya says
Tried this vathal kuzhambu yesterday and loved it to the core. It was so tangy and comforting.