Sundakkai Vathal Kuzhambu
Prep Time : 5 mins
Serves:3-4
Recipe Category: Kuzhambu Recipes
Recipe Cuisine: South Indian
Author:Padhu Sankar
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
Method
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.
lovely traditional recipe…. it looks yummy.
Reva
traditional recipe… it looks yummy..
Reva
My favorite too dear….
looks perfect 🙂
Simply delicious!!
Simply superrr..
Hi
Looks great,simply delicious. I tasted this this recipe in Coimbatore. Thanks for remind me this yummy… recipe.
cheers
My family favourite.. i love to eat this with curd rice
looks yummy
looks perfect ! my fav too
TRADTIONAL DISHES ARE ALWAYS GOOD
This is one of my favorite combo with Thayir Sadam. Thanks for visiting my blog and leaving your comments, I love it here.
looks tempting,my fav..
love to have it with curd rice
lovely curry…Love to have it with rice:)
this and dal rice rockzz….especially the drumstick one!!!!
Wow simply superb..
This really looks great! I love the curry and rice together.. a wonderful combination.
I so love this and amazing it looks padhu..
All my vatha kulambu trials have been a disaster… 🙂
Will try this one. Thanks for the recipe dear…
am a terrible fan of this kulambu..gREAT LOOKING U'VE PUT OUT THERE
lovely ,tangy and colorful kuzhambu…
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… 🙂
Yummy looking dish – totally new recipe for me.
great combo with curd rice.Looks very tempting
It looks so tempting.
Hi Padhu….
U have delicious and wonderful space 🙂
Happy to follow u 🙂
Thanks for health and beauty tips 🙂
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-
oh padu i'm feeling nostalgic seeing ur kuzhambu, feel like i want to jump to india right way…slurp 🙂
Looks great. Any chilli powder involved in the recipe? Or, just the Sambar powder enough?
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 !!!!
My kozhambu doesnt thicken. Although the taste its fine. How do I ensure it does?
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
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.
Thanks for the recipe.. My doubt is whether is it not required to add onion and garlic in this curry..
Not required. You can keep this for 15 days in the refrigerator.
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!!!!!
simply superb
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?
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.
Padhu I don't get the thickness what shall I do
Boil for some more time.
Hi …I'm a new learner in cooking…i used to try only dishes posted in ur blog.today I did this vatha kulambu….waaav ot came out very well.it was delicious…i used to above same measurements but increased two more spoons of sambar powder fr thicknening…it was fantastic..keep posting …
I love all your kuzhambu recipes! very authentic! great blog!
I've been dying to get my hands on a fairly easy Vathal Kuzhumbu recipe (since my Tam-Brahm) friend introduced me to it. Where can I find turkey berries or the other vathal in the US?
I do not know about US. Try in Indian stores.
Looks yummy mam!
Hi Padhu,
Tried to make it as per your recipe…but came out too less from a volume standpoint ….while I got the consistency that u had mentioned….so do I need to add more water to increase the volume, because then the consistency will go for a toss. Pls advise….
If you want more, increase the tamarind and adjust the sambar powder, oil and salt accordingly. You can also double this recipe. This kulambu stays good for a week in the refrigerator.
I missed the point that vathal already has salt. What do i do now? I feel its too salty. How can i make it neutral please
You cannot do anything about it. Next time when you prepare, keep that in mind. Or you can make another batch without salt and mix both.
I am a iyer and whenever I want to try a traditional recipe which I had during my childhood days, I always come to this site.
I follow the recipe, and never have I been disappointed.