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
To temper:
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
Method:
- 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.
My Notes:
- 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.
Yummy kuzhambu
Nice looking… Can you say What is Telugu name of Sundakkai Vathal…? I didn't heard anywhere. Where shall we brought…???
Check here:
http://en.wikipedia.org/wiki/Solanum_torvum
I tried this kuzhambu today… It was yummy ?
sharmi i tried this receipe as similar to your method but i added coconut paste and manathakkali vathal along with sundaikai vathal. i found a bitter taste when i used that kuzhambu. sundaikai vathal also bitter in taste.what i can do to avoid this bitterness?
Don't let the gravy boil for more time after the vathal is added…Also adding jaggey will sure avoid the bitterness
Pls add any one type of dried berries and for bitterness you can add jaggery in it.
Thanks for the recipe.Even i learnt the same from my grandma who makes it so rich.We used to say it is like five star hotel dish.As thick as Kalli paal .
mouthwatering here…
I can't get vattal here.what can I substitute it with?
You can add some vegetables that you add for pulikuzhambu and make this but it will be like our usual puli kuzhambu as Vathal is the main ingredient here
Hi sharmi ka…going to try out this recipe. I know it will come out well. I tried many of your recipes. Thanks.
Super ka.
Hi sharmi tried d kuzhambu. Semma taste. Got good comment from everyone.Thank you.
I love ur cooking n I tooooo love ur photography.
Am going to try today.
tried this as a lunch superb but how it wil be good without tomatoes? we have prepared with tomato.. can u tel me why u didn't add tomatoes?
I followed a youtube recipe and it didnt use tomatoes, but if you want you can add a tomato while sauteing onion
Hi Sharmi sis,Can v use shakthi Sambhar powder ?'coz i dnt hv Home made one…I followed many recipe's from ur blog..All came out very well..Thank u so muj…
Yes you can use storebought sambar powder too….
Just like the kuzhmbu i used to have at my PG in chennai
Hi Sharmilee !
I love your recipes !!! All are very tasty !!! =)
I just have one question. If you want to make for double amount of people, 4 people for example, can you just double the ingredients amount or no ?
Any tips for doubling the ingredients ? Double cooking time also ?
Thank you !!
Joelle
Thank you so much!Yes just double all the ingredients…
Hi yesturday I made this kulambu and ate today,I got thums up from my family members.i add 1tstp of. Rice. Flour paste to make the consistency thick.