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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
Prepare Tamarind Extract
Prepare the Tempering (Tadka)
Fry Vathal and Sauté Spices
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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.
This south_indian recipe takes 45 minutes to prepare and yields 4 servings. At 164.78 calories per serving with 2.17g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Simmer the Kuzhambu
Thicken and Finish
You can substitute Sundakkai Vathal with other sun-dried vegetables like Manathakkali Vathal (black nightshade berries) or even dried cluster beans.
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.
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.
Tamarind acts as a natural laxative, while spices like asafoetida and fenugreek help in reducing bloating and improving overall gut health.
The tamarind base and spices like turmeric are loaded with antioxidants, which help combat oxidative stress and protect the body's cells from damage.
Curcumin in turmeric and compounds in fenugreek seeds possess potent anti-inflammatory properties, which can help in managing inflammation in the body.
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.
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.
Yes, in moderation, Vatha Kuzhambu is quite healthy. Tamarind is a good source of antioxidants and aids digestion. The spices like turmeric and fenugreek have anti-inflammatory properties. Gingelly oil provides healthy unsaturated fats.
You can use other types of vathal like Manathakkali Vathal. Alternatively, you can make this kuzhambu with fresh vegetables such as pearl onions (shallots), whole garlic cloves, drumsticks, or small brinjals.
Bitterness in Vatha Kuzhambu usually comes from two sources: burning the fenugreek seeds during tempering or frying the vathal on high heat until they burn. Always toast these ingredients on low to medium heat to avoid this.
Vatha Kuzhambu has an excellent shelf life due to the tamarind and oil content. It can be stored in an airtight container in the refrigerator for up to a week. The flavor actually improves over the first couple of days.