Vatha Kuzhambu
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.
For 4 servings
5 steps. 30 minutes total.
- 1
Step 1
- a.Prepare Tamarind Extract
- b.Soak the tamarind in 1.5 cups of hot water for about 15-20 minutes.
- c.Once softened, mash the tamarind thoroughly with your fingers to release all the pulp.
- d.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
Step 2
- a.Prepare the Tempering (Tadka)
- b.Heat the gingelly oil in a heavy-bottomed pan or kadai over medium heat.
- c.Once the oil is hot, add the mustard seeds and wait for them to splutter completely.
- d.Add the chana dal, urad dal, and fenugreek seeds. Sauté for about 1 minute until the dals turn golden brown and aromatic.
- e.Add the broken dry red chillies, curry leaves, and asafoetida. Sauté for another 30 seconds until the curry leaves are crisp.
- 3
Step 3
- a.Fry Vathal and Sauté Spices
- b.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.
- c.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
Step 4
- a.Simmer the Kuzhambu
- b.Carefully pour the prepared tamarind extract into the pan. Add salt and the powdered jaggery. Stir well to combine.
- c.Increase the heat to medium-high and bring the mixture to a rolling boil.
- d.Once boiling, reduce the heat to low, cover partially, and let it simmer for 15-20 minutes.
- e.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
Step 5
- a.Thicken and Finish
- b.In a small bowl, whisk the rice flour with 2 tablespoons of water to create a smooth, lump-free slurry.
- c.While stirring the kuzhambu continuously, slowly pour in the rice flour slurry. This prevents lumps from forming.
- d.Cook for another 2-3 minutes until the gravy reaches your desired consistency.
- e.Turn off the heat. Let the Vatha Kuzhambu rest for at least 30 minutes before serving to allow the flavors to meld and deepen.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Gingelly (sesame) oil is non-negotiable for the authentic taste and aroma of Vatha Kuzhambu.
- 2Fry the vathal on low heat to prevent burning, which can impart a bitter taste to the curry.
- 3The small amount of jaggery is essential to balance the tanginess of the tamarind and the slight bitterness of the vathal.
- 4Vatha Kuzhambu tastes even better the next day as the flavors mature and deepen overnight.
- 5Serve hot with steamed rice, a dollop of ghee, and a side of crispy appalam (papad) or a simple vegetable stir-fry (poriyal).
- 6If the kuzhambu becomes too thick, you can add a little hot water to adjust the consistency.
Adapt it for your goals.
Different Vathal
You can substitute Sundakkai Vathal with other sun-dried vegetables like Manathakkali Vathal (black nightshade berries) or even dried cluster beans.
With Fresh VegetablesWith Fresh Vegetables
If you don't have vathal, you can make this kuzhambu with fresh vegetables like pearl onions (shallots), garlic pods, drumsticks, or brinjal. Sauté them after the tempering until they are partially cooked before adding the tamarind water.
With Fresh Spice PasteWith Fresh Spice Paste
For a more aromatic version, dry roast 1 tbsp coriander seeds, 1 tsp toor dal, 1/2 tsp fenugreek seeds, and 4-5 dry red chillies. Grind them into a fine powder and add it along with the sambar powder.
Why this is on our healthy list.
Aids Digestion
Tamarind acts as a natural laxative, while spices like asafoetida and fenugreek help in reducing bloating and improving overall gut health.
Rich in Antioxidants
The tamarind base and spices like turmeric are loaded with antioxidants, which help combat oxidative stress and protect the body's cells from damage.
Anti-inflammatory Properties
Curcumin in turmeric and compounds in fenugreek seeds possess potent anti-inflammatory properties, which can help in managing inflammation in the body.
Source of Healthy Fats
The use of gingelly (sesame) oil provides monounsaturated and polyunsaturated fats, which are beneficial for heart health when consumed as part of a balanced diet.
Frequently asked questions
One serving of Vatha Kuzhambu (approximately 1 cup or 240g) contains around 190-220 calories, primarily from the gingelly oil and dals used in the tempering.