Vatha Kulambu
Vatha Kulambu is a traditional, tangy gravy made by tempering veggies with spices, onion, tomato and cooking it with tamarind extract & spice powders. Vatha Kulambu is usually prepared with dried veggies or onion and a delicious combo with rice, idli and dosa. Vatha Kulambu Recipe - onion version & maa vathal version explained in this post with step by step pictures and video.
Servings3
Ingredients
- 1/4 cup small onion around 15-20
- 2 nos garlic cloves
- 2 tablespoon sambar powder
- 1 teaspoon jaggery
- 1 teaspoon gingelly oil
- 1/2 teaspoon turmeric powder
- salt to taste
For tamarind extract:
- 1/4 cup tamarind
- 2.5 cups hot water
To temper:
- 3 tablespoon gingelly oil
- 1 teaspoon mustard seeds
- 1/4 teaspoon fenugreek seeds
- a small sprig curry leaves
- 1 no red chilli
Instructions
- To a mixing bowl add tamarind along with hot water set aside for 10-15 mins. Then mix and crush it well, set aside.
- To a kadai - heat oil add the ingredients listed under 'to temper'. Let it splutter.
- Add onion, garlic along with salt and turmeric powder. Saute until onions turn transparent then add sambar powder.
- Saute for a minute(do not burn the spice powder).
- Extract tamarind water and add it. Discard the fiber part. You can strain and add too. Let it boil.
- Boil for around 15-20 mins until the mixture becomes thick and oil floats on top.
- At this stage add jaggery and gingelly oil. Mix well and switch off.
Video
Notes
- Keeps well in room temperature for 2 days.
- Adding gingelly oil gives nice flavour.If you don't have then use normal cooking itself.
- Use only small onion for this curry.
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