Vathal Kuzhambu

Name: Vathal Kuzhambu
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: south_indian
Ingredients: 40 g tamarind (soaked in warm water and extracted to make about 2 cups tamarind water); 3 tbsp sundakkai vathal (dried turkey berries); 2 tbsp sesame oil; 0.5 tsp mustard seeds; 0.25 tsp fenugreek seeds; 2 pcs dried red chili (broken); 10 pcs curry leaves; 1 pinch asafoetida; 1.5 tsp sambar powder; 1 pinch turmeric powder; 1 tsp jaggery (grated); 0.5 tsp salt; 2.5 cup water (for tamarind extract and simmering); 1 tsp rice flour (mixed with 1 tbsp water to make a slurry)

RATING

4.4/5(85)

TASTE SCORE

8/10

A bold, tangy Tamil kuzhambu made with tamarind, spices, and dried turkey berries simmered into a dark, deeply flavored gravy. It keeps well, tastes even better the next day, and is perfect with hot rice and a little ghee.

PREP

10m

COOK

25m

SERVES

1 KATORI

116 cal

SERVINGS

METHOD · 8 STEPS

prep · ~15 min
Soak the tamarind and make the extract.
Soak tamarind in 1 cup warm water for 15 minutes. Squeeze well and strain to make a smooth tamarind extract, then add the remaining water and keep it ready.
TIPA smooth extract gives the kuzhambu a cleaner texture without tamarind fibers.
temper · ~2 min
Make the tempering.
1.Heat sesame oil in a kadai over medium heat.
2.Add mustard seeds and let them splutter.
3.Add fenugreek seeds, dried red chili, curry leaves, and asafoetida.
4.Stir for a few seconds until fragrant.
TIPKeep the heat medium so the fenugreek does not turn dark and bitter.
fry · ~2 min
Fry the sundakkai vathal.
Add the sundakkai vathal to the hot oil and fry for 1 to 2 minutes until it puffs slightly and smells roasted.
saute
Cook the spice base.
Lower the heat and add sambar powder and turmeric powder. Stir quickly for a few seconds so the spices bloom in the oil without burning.
TIPAdd the liquid soon after the spice powders go in, or they can scorch.
simmer · ~15 min
Simmer the kuzhambu.
1.Pour in the tamarind extract carefully and mix well.
2.Add salt and jaggery.
3.Bring it to a boil over medium heat.
4.Reduce the heat and simmer until the raw tamarind smell fades and the gravy thickens slightly.
mix · ~3 min
Add the rice flour slurry.
Mix rice flour with 1 tablespoon water to make a lump-free slurry. Stir it into the kuzhambu and cook for 2 to 3 minutes until lightly thickened and glossy.
rest · ~10 min
Let the kuzhambu rest for 10 minutes.
TIPResting helps the oil rise slightly and the flavors settle into the gravy.
serve
Serve hot with rice.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Fry the sundakkai vathal until it just puffs and darkens slightly; underfried berries stay chewy and overly bitter.
2
Keep fenugreek on medium heat only; if it turns deep brown, the whole kuzhambu can taste harsh.
3
After adding sambar powder, pour in the tamarind extract within seconds so the masala blooms but does not scorch.
4
Simmer until the raw tamarind smell disappears and the gravy looks a shade darker; that is the key doneness cue.
5
Mix the rice flour slurry just before adding, because it settles fast and can form lumps in the hot kuzhambu.
6
This kuzhambu tastes better after a few hours or the next day, so make it ahead if serving for lunch.
7
Store refrigerated in a clean dry container; the high tamarind content helps it keep well for several days.