Vatha Kuzhambu Recipe | Sundakkai Vathal Kulambu is one of the popular Tambrahm Recipe which is typically served with hot rice, paruppu usili, and sutta appalam. Boiling for 10 to 20 minutes and making the gravy thick gets the name vathal kuzhambu. I’m using sundakkai vathal in this recipe, but you could use any vegetable or other dry vathal in its place.
Ingredients
- 2 tbsp Dry Sundakkai
- 10 Garlic Cloves
- Amla Size Tamarind
- 1/2 tsp Turmeric Powder
- 2 tbsp Sambar Powder
- 1 tsp Fenugreek seeds
- 1 tsp Mustard
- a pinch asafetida
- Few Curry leaves
- Sesame oil
- Salt
Directions
- Soak tamarind with salt for 20 mins and extract the pulp.
- Heat oil in a heavy bottom kadai, splutter mustard seeds, add fenugreek seeds, asafetida, curry leaves and then dry sundakkai.
- Once the sudakkai vathal has been thoroughly roasted and fried, add the garlic and sauté for a couple of minutes.
- Add sambar powder, turmeric and just fry in oil for a minute in low flame.
- Then add tamarind, salt pulp with required water and give a stir and boil it in high flame.
- Reduce the flame after 5 minutes, then boil the mixture for 10 to 15 minutes, or until the oil floats on top.
- Switch off the flame.
- Sundakkai Vathal Kulambu is Ready.
- Serve hot with rice, poriyal, usili, thogaiyal, kottu and papad.
Vatha Kuzhambu Recipe | Sundakkai Vathal Kulambu
Vatha Kuzhambu Recipe | Sundakkai Vathal Kulambu is one of the popular Tambrahm Recipe which is typically served with hot rice, paruppu usili, and sutta appalam. Boiling for 10 to 20 minutes and making the gravy thick gets the name vathal kuzhambu. I’m using sundakkai vathal in this recipe, but you could use any vegetable or other dry vathal in its place.
⏲️ Prep Time
10 mins
⏲️ Cook Time
20 mins
🍴 Serves
4
🍲 Meal
Side Dish
Ingredients
- 2 tbsp Dry Sundakkai
- 10 Garlic Cloves
- Amla Size Tamarind
- 1/2 tsp Turmeric Powder
- 2 tbsp Sambar Powder
- 1 tsp Fenugreek seeds
- 1 tsp Mustard
- a pinch asafetida
- Few Curry leaves
- Sesame oil
- Salt
Directions
- Soak tamarind with salt for 20 mins and extract the pulp.
- Heat oil in a heavy bottom kadai, splutter mustard seeds, add fenugreek seeds, asafetida, curry leaves and then dry sundakkai.
- Once the sudakkai vathal has been thoroughly roasted and fried, add the garlic and sauté for a couple of minutes.
- Add sambar powder, turmeric and just fry in oil for a minute in low flame.
- Then add tamarind, salt pulp with required water and give a stir and boil it in high flame.
- Reduce the flame after 5 minutes, then boil the mixture for 10 to 15 minutes, or until the oil floats on top.
- Switch off the flame.
- Sundakkai Vathal Kulambu is Ready.
- Serve hot with rice, poriyal, usili, thogaiyal, kottu and papad.
