Vatha kuzhambu | Sundakkai Vathakuzhambu

Name: Vatha kuzhambu | Sundakkai Vathakuzhambu
Prep time: 10 min
Cook time: 35 min
Total time: 50 min
Ingredients: Gingelly oil - 1 tbsp; Chana dal - 1 tsp; Toor dal - 1 tsp; Urad dal - 1/2 tsp; Pepper - 1/2 tsp; Fenugreek seeds - 1/4 tsp; Coriander seeds - 3 tsp; Raw rice - 1 tsp; Red chilli - 6 Nos (adjust to spice level); Kashmiri chilli - 2 Nos.; Curry leaves - 1 strip; Gingelly oil - 4 tbsp; Mustard seeds - 1/2 tsp; Chana dal - 1 tsp; Sundakkai (dried) - 1/3 cup; Curry leaves - 1 strip; Red chilli - 2 Nos; Hing - 1/4 tsp; Tamarind - 25g or gooseberry size; Water - 1.5 cups; Jaggery - 1 tbsp; Salt - 1 tsp

foodiesroofupdated on February 16, 2023February 1, 2023

Jump to Recipe Jump to Video Print Recipe

Table of Contents

ABOUT

Vatha kuzhambu is a traditional tamarind based spicy gravy with freshly grounded masala for rice, popular in Tamil Nadu. Vathal in Tamil means sun dried veggies or berries which are later used by frying them in oil. Vatha kuzhambu is traditionally from Brahmin’s kitchen and are usually served with hot steaming rice along with a spoonful of gingelly oil.

This vatha kuzhambu has no garlic no onion in it and is a proper traditional recipe. Hotel style vatha kuzhambu has onion, tomato and garlic and tastes more like Puli kuzhambu. The vatha kuzhambu podi we make for this recipe, can be made in large quantity which can be stored and used whenever required.

Vatha kuzhambu is one my family’s favorite and we make it often as manathankalli, sundakkai or chinna vengaya (shallots) vatha kuzhambu. I love all of it. The reason for so much love is that it’s so delicious and tastes even better when you store and eat it. We keep this as side dish for dosa, Adai and kozhukkattai at home. They are just irresistible with hot steaming rice.

MAJOR INGREDIENTS

Vatha Kuzhambu Podi

This is a fresh podi made specially for vatha kuzhambu which makes it spicy and actually gives thickness to the entire Kuzhambu. The podi is made of chana dal, Toor dal, Urad dal, pepper , Fenugreek, coriander seeds, red chilli, raw rice and curry leaves.

The raw rice added, gives it a starchy thickness and tastes delicious. The dal adds a great flavor to the recipe. Pepper is added in small quantity , however both red chilli and pepper contributes to spiciness.

Oil

Gingelly oil or sesame oil is traditionally used for this recipe. The nutty flavor from this oil enhances the taste of the Kuzhambu. I recommend you to stick with gingelly oil, but in case you need an alternative use groundnut oil or vegetable oil.

Tamarind

Kuzhambu is nothing but tamarind based gravy , so it is one the major ingredient for this. Use brown colored tamarind if you want it to look pleasant, but the black (dark) tamarind gives more tanginess and also alters the color to black. You can choose whichever tamarind is available with you and doesn’t make any huge difference.

Sundakkai

Sundakkai is nothing but turkey berry and we use sundakkai vathal which means dried form of turkey berry which is seasoned with salt and sun dried. It will be readily available in any normal stores. In alternate you can use any vathal/Shallots of your choice. Sundakkai generally has a slight bitter taste and hence we use with tamarind in order to balance all the flavors.

TIPS AND NOTES

Roasting toor dal, urad dal , coriander seeds perfectly without burning is important.
Don’t add everything together at once and roast, since the roasting point of each spice is different.
If you are making large quantities prefer roasting each spice and dal separately.
You can either dry roast the spice for podi or add oil and roast.
Adding oil will roast it faster without burning. However if you wish to make large quantity and store the podi, prefer dry roasting the spices.
Prefer gingelly oil over any other oil, and oil act as a preservative for your Kuzhambu.
Jaggery is added to balance the tanginess from tamarind.
You can either roast sundakkai separately and add at last to the Kuzhambu or roast initially along with tempering.

STEP BY STEP INSTRUCTIONS WITH PHOTOS

For the podi, add gingelly oil, chana dal, toor dal, urad dal and saute till it starts to be aromatic.

Now add coriander seeds, pepper, Fenugreek seeds and roast along. Always keep in medium to low flame and roast till aromatic. Make sure none of the spice has over roasted or burnt.

Now add raw rice , red chilli , kashmiri chilli and curry leaves. Raw rice is optional but it gives a beautiful starchy consistency to the Kuzhambu. Kashmiri chilli helps to develop a bright color naturally. You can also dry roast all of it.

Once everything is roasted perfectly, set them aside and let them cool. Transfer to a mixer jar.

Grind them into fine powder. You can also make huge quantity and store the podi separately.

To a pan , add gingelly oil, mustard seeds, chana dal and let them crackle.

Add curry leaves, hing and red chilli and saute.

Soak Tamarind in 1 cup of water for 20 minutes (preferably in hot water). Squeeze and strain the water.

Now add the tamarind water and turmeric powder. Let it boil.

Add salt as required, and mix well. Let it boil till the raw smell goes completely.

Once the raw smell of tamarind goes, add the grounded podi and mix well.

Add 1/2 more cup of water and allow it to cook till it turns slightly thick. Add jaggery to balance the tangy flavor.

Boil till it oozes out oil and starts to thicken.

Now to another pan, add oil, sundakkai and saute till it turns crunchy.

Now pour the Kuzhambu to it or vice versa.

Super delicious vatha Kuzhambu is ready to serve.

Serve with hot steamed rice and gingelly oil over it. Happy Eating!!

STORAGE

Vatha kuzhambu has a great storage life. They taste even better when it’s a day old. It can be stored in fridge for 2 months.

The podi can be dry roasted (properly without adding oil) and stored in airtight container for 6 months.