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. Today we will learn how to make sundakkai vathal kulambu following this easy recipe.

Vatha Kuzhambu-Sundakkai Vathal Kulambu

Sundakkai Vatha kuzhambu

Sundakkai Vathal Kuzhambu

Sundakkai Vathal Kuzhambu

 Prep Time : 5 mins
 Cook Time : 20 mins 
 Serves:3-4
 Recipe CategoryKuzhambu Recipes
 Recipe CuisineSouth Indian
 Author:

   Ingredients needed

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

   For the seasoning

   Oil -3 tbsp (sesame seed oil preferable)
   Mustard seeds- 1 tsp
   Fenugreek seeds- 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. Discard 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 on medium flame until the gravy reaches a saucy consistency (as seen in the picture) and oil separates.

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

Check out more South Indian Kuzhambu Varieties 

Meet you all again with more interesting recipes, until then it is bye from Padhu of Padhuskichen.


38 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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  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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  28. Hi padhu i tried this recipe.. and my vatha kozhambu came out really watery and toooo sour. I think my tamarind water was too watery but what shd i do to make it less sour?

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    Replies
    1. The only mistake you can do in vatha kuzhambu is to add more tamarind. The sourness of tamarind differs according to the tamarind used. You can use less tamarind next time. If you can get it, use old tamarind for vathal kuzhambu. Another thing is that the tamarind extract should not be too watery nor too thick.

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