Loading...
A classic Tamil Brahmin curry with a perfect balance of tangy, spicy, and slightly sweet flavors. Made with sun-dried vegetables simmered in a tamarind-based gravy, it's a flavorful dish that pairs wonderfully with hot rice and ghee.
For 4 servings
Prepare the tamarind base. In a bowl, whisk the tamarind paste with 2.5 cups of warm water until it is completely dissolved. Strain if necessary to remove any fibers and set aside.
Prepare the tempering (tadka). Heat the sesame oil in a heavy-bottomed pan or kadai over medium heat. Once the oil is hot, add the mustard seeds. When they start to splutter, add the urad dal, chana dal, and fenugreek seeds. Sauté for about a minute until the dals turn a light golden brown.
Fry the vathal and spices. Add the broken dried red chilies and curry leaves to the pan and sauté for 30 seconds. Then, add the manathakkali vathal and fry on low-medium heat for 1-2 minutes until it puffs up slightly. Be careful not to burn it.
Add spice powders. Reduce the heat to low and add the hing, turmeric powder, sambar powder, and optional red chili powder. Stir continuously for 30 seconds until fragrant.
Simmer the kozhambu. Immediately pour the prepared tamarind water into the pan. Add the salt and jaggery, and stir well to combine. Bring the mixture to a vigorous boil, then reduce the heat to low, cover the pan, and let it simmer for 15-20 minutes. The gravy will thicken, and you will see oil separating at the edges.
Thicken and finish. If you prefer a thicker gravy, make a slurry by mixing the rice flour with 2 tablespoons of water. Pour this slurry into the simmering kozhambu, stirring constantly to prevent lumps. Cook for another 2-3 minutes. Turn off the heat and let it rest for at least 20-30 minutes before serving to allow the flavors to meld.
A classic Tamil Brahmin curry with a perfect balance of tangy, spicy, and slightly sweet flavors. Made with sun-dried vegetables simmered in a tamarind-based gravy, it's a flavorful dish that pairs wonderfully with hot rice and ghee.
This south_indian recipe takes 35 minutes to prepare and yields 4 servings. At 192.96 calories per serving with 2.12g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Discover authentic recipes from cuisines around the world.
Find recipes that fit your dietary preferences.
Find recipes optimized for your goal.
Sauté vegetables like pearl onions (shallots), drumsticks, or small brinjals along with the tempering before adding the tamarind water.
Substitute manathakkali vathal with sundakkai vathal (dried turkey berry) or a mix of different vathals for a different flavor profile.
Add 4-5 cloves of lightly crushed garlic along with the tempering for a pungent, aromatic twist.
For a slightly thicker and milder version, add 2 tablespoons of cooked, mashed toor dal along with the tamarind water.
Tamarind acts as a natural mild laxative, while spices like hing (asafoetida) and fenugreek seeds are known to improve digestion, reduce gas, and prevent bloating.
The key ingredients like tamarind, turmeric, and red chilies are loaded with antioxidants that help combat oxidative stress and protect the body's cells from damage.
Turmeric contains curcumin, a powerful anti-inflammatory compound. The spices used in this dish can help reduce inflammation in the body.
Vathal are sun-dried vegetables, berries, or legumes, preserved in salt and sometimes buttermilk. They are a staple in South Indian pantries and are used to make curries when fresh vegetables are not available.
One serving of Vathal Kozhambu (approximately 1 cup) contains around 150-170 calories, primarily from the sesame oil and jaggery. The exact count can vary based on the amount of oil used.
Yes, in moderation, it can be part of a healthy diet. It's rich in digestive spices, and tamarind has antioxidant properties. The use of sesame oil provides healthy fats. However, it is high in sodium due to the salted vathal, so it should be consumed mindfully.
Bitterness usually comes from two sources: burning the vathal or burning the fenugreek seeds during tempering. Always fry these ingredients on low to medium heat and be careful not to over-roast them.
Yes, you can. The base tamarind gravy is called 'Puli Kozhambu'. You can make it by substituting vathal with vegetables like pearl onions, garlic, drumsticks, or brinjal.
Vathal Kozhambu has a long shelf life due to the tamarind and oil. It can be stored in an airtight container in the refrigerator for up to a week. Its flavor actually improves over time.
This recipe goes great with these complete meals
A warm, savory breakfast dish made from roasted semolina and simple spices. This quick, comforting, and classic South Indian tiffin item is soft, fluffy, and ready in under 30 minutes.
A fiery and tangy Mangalorean crab curry made with a freshly ground coconut and roasted spice masala. This coastal Karnataka specialty bursts with flavor and is best enjoyed with steamed rice or neer dosa.
A classic Mangalorean curry featuring earthy mushrooms in a rich, tangy gravy made from roasted spices and fresh coconut. This flavorful dish, known as 'Anabe Gashi', pairs perfectly with steamed rice or neer dosa for a comforting South Indian meal.
A traditional Konkani curry made with tender raw jackfruit simmered in a fragrant, tangy coconut masala. This authentic dish from the Mangalorean coast offers a unique blend of sweet, sour, and spicy flavors, perfect with steamed rice.
