Friday, February 11, 2011

Vatha Kulambu-Vatha Kuzhambu recipe-Sundakkai Vathal Kulambu

Though I prepare a variety of South Indian Kuzhambu, my all time favorite is of course Vatha kulambu.This is a very traditional and authentic South Indian (Tamil) recipe.You can prepare this with Manathakkali (black nightshade) or sudakkai (Turkey Berry) Vathal or any other vathal .It is usually served with rice and papads. Now to the most delicious and tasty recipe-

Vatha Kuzhambu-Sundakkai Vathal Kulambu

Vatha kulambuIngredients needed

Tamarind - lemon sized ball
Sambar powder - 2 tbsp (I used homemade sambar powder)
Sesame seed oil - 3 tbsp
Sundakkai vathal - 3 tbsp
Curry leaves - little
Salt as required

For the seasoning

Mustard - 1 tsp
Fenugreek - 1/2 tsp
Red chilli - 2 (break it )
Asafoetida/Hing- 1/4 tsp

Preparation

Soak tamarind in approximately 3 1/2 cups of warm water and extract thick juice.Throw the pulp.

Method

1.Heat oil (use only sesame seed oil for authentic taste ) in a heavy bottomed kadai /pan, add mustard seeds, when they splutter, add fenugreek seeds, hing, dry red chilli , curry leaves and sundakkai vathal.

2.Saute for a few minutes, then add tamarind extract, sambar powder and salt required .

3.Let it boil till the raw smell of the tamarind goes and the gravy reaches a saucy consistency.

Note - You can replace sundakkai with other vegetables like Drumstick, cluster beans, brinjals,yellow pumpkin, ladies finger, broad beans,butter beans to make this spicy South Indian kuzhambu.

Since vathals have salt in it, be cautious while adding salt to the kulambu while making it with vathals

I have already posted Drumstick Kulambu prepared in the same manner which you can refer.

You can also prepare this kulambu with a mix of pearl onions and garlic instead of sundakkai vathal.(1/2 cup pearl onion +1/2 cup garlic cloves)

Meet you all again with another interesting post, till then it is bye from Padhu of Padhuskichen.

36 comments:

  1. lovely traditional recipe.... it looks yummy.
    Reva

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  2. traditional recipe... it looks yummy..
    Reva

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  3. My favorite too dear....
    looks perfect :)

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  4. Hi
    Looks great,simply delicious. I tasted this this recipe in Coimbatore. Thanks for remind me this yummy... recipe.

    cheers

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  5. My family favourite.. i love to eat this with curd rice

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  6. This is one of my favorite combo with Thayir Sadam. Thanks for visiting my blog and leaving your comments, I love it here.

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  7. love to have it with curd rice

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  8. lovely curry...Love to have it with rice:)

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  9. this and dal rice rockzz....especially the drumstick one!!!!

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  10. This comment has been removed by a blog administrator.

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  11. This really looks great! I love the curry and rice together.. a wonderful combination.

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  12. I so love this and amazing it looks padhu..

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  13. All my vatha kulambu trials have been a disaster... :)
    Will try this one. Thanks for the recipe dear...

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  14. am a terrible fan of this kulambu..gREAT LOOKING U'VE PUT OUT THERE

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  15. lovely ,tangy and colorful kuzhambu...

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  16. Ohh.. your vatha kuzhambu reminds me of my mom, she prepares the same with the other items too like you have mentioned... You have got it perfect... :-)

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  17. Yummy looking dish - totally new recipe for me.

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  18. great combo with curd rice.Looks very tempting

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  19. Hi Padhu....
    U have delicious and wonderful space :)
    Happy to follow u :)
    Thanks for health and beauty tips :)

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  20. loved the vathal kulambu- it looks super good and reminds me of my mom's cooking ! Thanks for visiting my blog and your lovely comments-

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  21. oh padu i'm feeling nostalgic seeing ur kuzhambu, feel like i want to jump to india right way...slurp :)

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  22. Looks great. Any chilli powder involved in the recipe? Or, just the Sambar powder enough?

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  23. Awesome Padu !! ...Onion Vatha Kuzhambu with Ghee and Rice & Fried Papad ... vow what a combo ...goes well as side dish with Curd Rice as well !!!!

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  24. My kozhambu doesnt thicken. Although the taste its fine. How do I ensure it does?

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  25. Mathangi - Few suggestions below
    1. you have to cook for some more time.
    2.The tamarind extract should not be too watery.
    3. Another suggestion is mix 3/4 tsp for rice flour in a tbsp of water and add to the kulambu for thickening

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  26. To get thick kulambu first fry sundakkai in little oil and keep aside. Half of this fried sundakkai you pound it and keep it aside. Other half you put as regular after frying. When the Kulambu comes to a 3/4th consistency now add this pounded sundakkai powder and now add a one teaspoon of ghee in to the kuzambu and close the lid. This kulambu can be kept for a week but when you want to use dont't heat the kulambu in full burner but keep it in sim burner and just heated and can be had with curd rice and side licking.

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  27. Hi padhu Your dishes are awesome.. very simple, clear and crisp.. Can you please post about sundakkai recipies like sundakkai poriyal or chutney..?? Thank you!!!!!

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Thank you for dropping by my blog.Hope you enjoyed reading the recipes.Your feedback and comments are appreciated. Comments with links to external sites will be deleted.