Last Updated on December 7, 2020
Vathal Kuzhambu is one my most favourites.This is one of the best vathal kuzhambu recipes that I’ve tasted so far.Lavi keeps raving about this recipe, Last week when I was browsing happened to see this video….the recipe was very simple but the method made all the difference. Believe me or not this vathal kuzhambu came above my expectations….that we all licked the plate and emptied the kuzhambu in no time 🙂 It tasted so good like the ones at hotels that I got appreciations even from amma….I understood that the thumb rule for any vatha kuzhambu is to have a small layer of oil float on top to keep it stay good even for a week.I don’t even remember ordering full meals at hotels, whenever we dine for lunch my order will be either sambar sadam / roti , nan with a gravy…..but never miss to taste vatha kuzhambu from hubbys plate 🙂 Even at home when there is any padaiyal I run miles away seeing the full meals spread….kind of weird but yes I don’t feel like eating seeing such a wide south indian spread….I limit myself with rice,sambar and a poriyal.It is only at weddings / other functions I eat full meals as there is no other option, even there I end up eating chapathi or any tiffin item asking for second serving and skip the usual sambar, rasam meals. I always look upon hubby who loves full meals 🙂
Now with no further delays let get on to to learn vathal kuzhambu recipe.
Lunch Ready with Rice, Vathal Kuzhambu,Keerai Kootu and Vathal
Vathal Kuzhambu Recipe – Ingredients
Recipe Category: Main | Recipe Cuisine: South Indian
Sundakkai Vathal (Dried Turkey Berry)- 1/4 cup
Tamarind – 1/2 lemon sized
Small Onion – 15
Garlic pearls – 5 halved
Sambar powder – 3 tsp
Water – 1 cup
Powdered Jaggery – 1 tsp(optional)
Salt – to taste
Gingelly Oil – 3 tbsp
Mustard Seeds – 1/2 tsp
Jeera – 1/2 tsp
Chana Dal – 3/4 tsp
Fenugreek seeds – 1/4 tsp
Red Chillies – 2
Curry Leaves – a small sprig
- Soak tamarind in hot water and extract the thin tamarind water.Peel the skin of garlic and small onions and make it ready.In a tadka pan – fry the sundakkai vathal till dark browned.
- In a kadai / pan heat oil – add the items listed under ‘to temper’, then add onion and garlic, fry for 2mins.Then add sambar powder.
- Fry for a minute.Then add tamarind water and let it boil for few mins.Let it boil for few mins till oil separates and it becomes slightly thick.
- Then add sundakkai vathal and let it boil for a good 5mins in low flame.Then finally add jaggery stir well and switch off.
Serve with hot rice.
- Add a cup of water to tamarind and make a thin extract.
- I recommend adding gingelly oil(nallennai) , if you don’t have then go ahead with your usual cooking oil.
- Keeps well for 2 days even without refrigeration.
- Also you can use other vathals like manathakkali vathal, maa vathal, mithuku vathal or any vathal for making this kuzhambu.
- Add 1/2 tsp chilli powder if your sambar powder is less spicy.
- You can even add any other vegetable that you use four puli kuzhambu.
- Adding jaggery is optional but I prefer adding it for the slight tangy sweet taste which is so good for this kuzhambu.