A quintessential South Indian delicacy from Tamil Nadu, Vatha Kuzhambu is a symphony of tangy, spicy, and savory flavors. This robust tamarind-based curry features sun-dried vegetables (vathal), creating a unique depth and aroma that pairs exquisitely with hot steamed rice and a dollop of ghee.
Prep15 min
Cook30 min
Soak15 min
Servings4
Serving size: 1 cup
165cal
2gprotein
14gcarbs
Ingredients
25 g Tamarind (A piece roughly the size of a large lime)
1.5 cup Hot Water (For soaking tamarind)
3 tbsp Gingelly Oil (Also known as Indian sesame oil, crucial for authentic flavor)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
A classic South Indian stir-fry featuring finely shredded cabbage, toasted lentils, and fresh coconut. This simple, healthy side dish is ready in under 30 minutes and pairs perfectly with rice and sambar.
Crispy, golden, and irresistibly crunchy fried lentil wafers. A classic South Indian accompaniment that adds the perfect crunch to any meal, ready in just a few minutes.
About Vatha Kuzhambu, Steamed Basmati Rice, Cabbage Poriyal and Appalam
Aromatic and tangy Vatha Kuzhambu with fiber-rich cabbage and crispy appalam. A soul-satisfying homestyle meal!
This south_indian dish is perfect for lunch. With 758.0600000000001 calories and 14.48g of protein per serving, it's a nutritious choice for your meal plan.
12gfat
1 sprig Curry Leaves
0.5 tsp Asafoetida (Also known as Hing)
2 tbsp Sambar Powder (Adjust to your spice preference)
0.5 tsp Turmeric Powder
1 tsp Jaggery (Powdered or grated)
1.5 tsp Salt (Adjust to taste)
1 tsp Rice Flour (For thickening the gravy)
2 tbsp Water (To make rice flour slurry)
Instructions
1
Prepare Tamarind Extract
Soak the tamarind in 1.5 cups of hot water for about 15-20 minutes.
Once softened, mash the tamarind thoroughly with your fingers to release all the pulp.
Strain the mixture through a fine-mesh sieve into a bowl, pressing the pulp to extract maximum liquid. Discard the solids. Set the tamarind water aside.
2
Prepare the Tempering (Tadka)
Heat the gingelly oil in a heavy-bottomed pan or kadai over medium heat.
Once the oil is hot, add the mustard seeds and wait for them to splutter completely.
Add the chana dal, urad dal, and fenugreek seeds. Sauté for about 1 minute until the dals turn golden brown and aromatic.
Add the broken dry red chillies, curry leaves, and asafoetida. Sauté for another 30 seconds until the curry leaves are crisp.
3
Fry Vathal and Sauté Spices
Add the sundakkai vathal to the pan. Fry on low-medium heat for 1-2 minutes until they puff up and turn a darker shade. Be careful not to burn them.
Reduce the heat to low, then add the turmeric powder and sambar powder. Stir continuously for 30 seconds to cook the spices without burning.
4
Simmer the Kuzhambu
Carefully pour the prepared tamarind extract into the pan. Add salt and the powdered jaggery. Stir well to combine.
Increase the heat to medium-high and bring the mixture to a rolling boil.
Once boiling, reduce the heat to low, cover partially, and let it simmer for 15-20 minutes.
Continue to simmer until the raw smell of the tamarind has gone and the gravy has thickened. You will see oil separating and floating on the surface, which indicates it's well-cooked.
5
Thicken and Finish
In a small bowl, whisk the rice flour with 2 tablespoons of water to create a smooth, lump-free slurry.
While stirring the kuzhambu continuously, slowly pour in the rice flour slurry. This prevents lumps from forming.
Cook for another 2-3 minutes until the gravy reaches your desired consistency.
Turn off the heat. Let the Vatha Kuzhambu rest for at least 30 minutes before serving to allow the flavors to meld and deepen.
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
500 g Cabbage (About 1 medium head, finely shredded)
2 tbsp Coconut Oil
1 tsp Mustard Seeds
1 tsp Urad Dal (Split and skinned black gram lentils)
1 tsp Chana Dal (Split Bengal gram)
2 whole Dried Red Chilli (Broken in half)
1 sprig Curry Leaves
0.25 tsp Asafoetida (Also known as Hing)
2 whole Green Chilli (Slit lengthwise)
0.5 tsp Turmeric Powder
1 tsp Salt (Or to taste)
0.5 cup Fresh Grated Coconut (Frozen can be used after thawing)
2 tbsp Coriander Leaves (Optional, for garnish)
Instructions
1
Prepare the Cabbage: Wash the cabbage thoroughly and shred it finely using a knife or a food processor. Set aside.
2
Temper the Spices (Tadka): Heat coconut oil in a wide pan or kadai over medium heat. Once hot, add the mustard seeds and allow them to splutter completely, which takes about 30 seconds.
3
Toast the Lentils: Add the urad dal and chana dal to the pan. Sauté for 1-2 minutes, stirring continuously until they turn a light golden brown. This adds a crucial nutty flavor and crunch.
4
Add Aromatics: Add the broken dried red chilies, curry leaves, and asafoetida. Sauté for another 30 seconds until the curry leaves turn crisp and aromatic.
5
Cook the Cabbage: Add the slit green chilies and the finely shredded cabbage to the pan. Sprinkle turmeric powder and salt over it. Mix everything thoroughly to ensure the cabbage is evenly coated with the tempering and spices.
6
Steam the Cabbage: Cover the pan with a lid and cook on low to medium-low heat for 8-10 minutes. Stir every few minutes to prevent sticking. The cabbage will cook in its own moisture; do not add any water to maintain its crunchy texture.
7
Finish with Coconut: Once the cabbage is tender but still has a slight bite, add the fresh grated coconut. Mix well and cook for another 1-2 minutes to allow the flavors to meld.
Garnish and Serve: Turn off the heat. Garnish with freshly chopped coriander leaves if desired. Serve the Cabbage Poriyal hot as a side dish with rice and sambar or rasam.
