Vatha Kulambu Sundakkai Vathal Kuzhambu Recipe

Vatha Kulambu

I love making vatha kuzhambu for lunch, I enjoy this spicy and tangy gravy. I have quite a few variation of that kuzhambu in this blog, check out my kuzhambu for all recipes.

About Vatha Kulambu (Kuzhambu)

Vatha kulambu is a spicy South Indian kulambu recipe made with onions, garlic, spices and tamarind. It is one of the most popular recipe in the Iyengar community. Traditional recipe doesn’t include onions and garlic and made only with freshly roasted spices. Vatha kulambu is usually served with hot rice with a drizzle of gingelly oil and chutta appalam. In this blog post, I have shared two version of vatha kuzhambu and recipe for homemade vatha kulambu podi. One of the version is made authentic way with homemade vatha kuzhambu podi and other version using the normal spice powders which is available at home. I made a batch of homemade vatha kuzhambu powder so whenever I crave vathakulambu I can easily make it . I usually add dried turkey berry also known as sundakkai but you can make it with dried manathakkali as well. Homemade vatha Kuzhambu podi has variety of dals added which gives the gravy thickness and it turned out perfect. The main thing is you have to taste the gravy after adding all the ingredients for spiciness, tangy and adjust them.

How Vatha Kulambu Got Its Name?

Vatha Kuzhambu or kulambu is a South Indian gravy usually served with rice. The word “vatha” means “to reduce”. “kulambu"means gravy. So it is important to simmer the kulambu for a long time in a heavy bottom pan. I like to use my clay pot. The gravy has to be thick with a layer of oil floating on top.

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Watch Vatha Kuzhambu Recipe Video

Vatha Kulambu Ingredients

Sundakkai (Dried Turkey Berry) - Sundakkai is also known as dried turkey berry. It is used in the making of vatha kuzhambu. But you can use dried manathakkali or vadam. Sometimes I use brinjal, drumstick in my kulambu. Tamarind - tamarind is the main sour element in making kuzhambu. It adds tang to the gravy and gives thickness to the curry. Homemade Vatha Kulambu Powder - Homemade vatha kuzhambu podi has variety of dals added which gives the gravy thickness and it turned out perfect. It is made with dry red chillies, coriander, toor dal, black pepper, urad dal, fenugreek, cumin seeds for making the vatha kulambu. Tempering Spices - whole spices like mustard, urad dal, cumin seeds, fenugreek, asafoetida, curry leaves is used as tempering. Gingelly oil - Traditional vatha kulambu is made with gingelly oil, Indian sesame oil. It adds the smoky flavour to the dish. Seasoning - as far as the seasoning, jaggery and salt is used to balance the taste.

Vatha Kulambu (Kuzhambu) Made 2 Ways

Authentic Recipe - Authentic version of vatha kulambu is made with fresh homemade vatha kuzhambu powder so whenever I crave vathakulambu I can easily make it . I usually add dried turkey berry also known as sundakkai but you can make it with dried manathakkali as well. Instant (Easy) Method - This uses onions (shallots), garlic cooked in oil. I also used a combination of spices like chilli powder, coriander powder, turmeric powder. So if you are craving for instant kuzhambu you can use this recipe. I added sundakkai or dried turkey berry for flavour.

Homemade Vatha Kulambu Powder

Homemade vatha kuzhambu podi has variety of dals added which gives the gravy thickness and it turned out perfect. It is made with dry red chillies, coriander, toor dal, black pepper, urad dal, fenugreek, cumin seeds for making the vatha kulambu. I have shared a separate detailed post for homemade vatha kulambu powder recipe on this blog. It has a combination of variety of pulses, dals, spices and chillies. Whole spices like coriander seeds, cumin seeds, black pepper, fenugreek and mustard seeds is roasted separately. And for thickness of the kulambu I used toor dal and urad dal. You can also add rice and chana dal for flavour. And as far as the spice, I used regular dry red chillies and Kashmiri red chillies for colour.

Ingredients for Vathal Kulambu Powder

¾ cup Coriander Seeds 20 Dry Red Chillies 20 Kashmiri Dried Red Chillies ¼ cup Toor Dal ¼ cup Urad Dal 2 tbsp Whole Black Pepper 1 tbsp Cumin Seeds 1.5 tsp Fenugreek Seeds 1 tbsp Mustard Seeds 1 tsp Oil

How to make Vathal Kuzhambu Powder

1)Heat ½ tsp oil in a heavy bottom kadai. Add in all the ingredients except dry red chilli and saute for a good 10 mins on medium heat till everything is nicely toasted. Remove it on a plate and let it cool down completely. Now in the same kadai. Add the remaining ½ tsp oil and fry the chillies for 5 mins till it is golden. Remove it to the same plate and let it cool completely. Now first take chillies in a blender and powder them coarsely. Then add the roasted spices and grind them to a fine powder. Remove that to a plate and let the powder cool. Store in an air tight container.

How to Make Vatha Kulambu (Stepwise Pictures)

Tempering Spices

1)I am using a traditional earthern ware (clay pot) for making vatha kulambu. Add a good amount of gingelly oil, Indian sesame oil. If you don’t have sesame oil you can use regular oil. But I strongly recommend to use this oil for authentic flavour. 2)Add in tempering spices like mustard, urad dal, cumin seeds, curry leaves. Allow the spices to sizzle in the hot oil till fried.

Fried Turkey Berry

3)Add in dried turkey berry or sundakkai. This adds so much flavour to the kuzhambu. 4)Fry the sundakkai in the oil till golden brown and fried. It should turn crispy. 5)This is how it should look like. The sundakkai should be crispy and fried.

Toasting Spices

6)Add in vatha kulambu podi. This is the only spice we are using for the kulambu. It adds flavour and thickness to the curry. You can add more or less depending on the spice level. 7)Fry the spice mix in the oil till lightly toasted.

Adding Tamarind

8)Now add in tamarind pulp to the kulambu. You can use tamarind paste or pulp or soak tamarind in water for 15 minutes, squeeze and extract the pulp. 9)I added extra water into the curry to adjust the consistency of the gravy. 10)Mix well to form the gravy. Bring it to a full boil. and mix well.

Making Sundakkai Vatha Kulambu

11)Now sprinkle a generous dusting of asafoetida or hing. This adds flavour and aroma to the kuzhambu. 12)Add in salt to taste. You can taste and add more or less to your preference. 13)Add a pinch of jaggery, this balance the taste of the kuzhambu. 14)Bring the kuzhambu to a full boil. At this point you can taste and adjust the salt and jaggery. You can even add more tamarind to taste. 15)Reduce the flame to simmer. Cook on very low heat till oil separates on top. This will take around 10 minutes. 15)Cook vatha kulambu on very low heat till oil separates. 16)Enjoy with rice.

Vatha Kuzhambu (Instant Version)

Frying Sundakkai

1)Soak tamarind in water for 5 mins, squeeze and strain the tamarind pulp. Heat gingelly oil in a earthern ware pot, add in turkey berry or sundakkai. 2)Strain the fried sundakkai till golden and crispy. 3)Take the fried turkey berry in a bowl and set aside.

Tempering Spices

4)In the same oil, add in mustard, urad dal, cumin, curry leaves and asafoetida in it. Fry the spices in oil till golden brown and toasted. 5)Add in sliced onions, peeled garlic in the same oil. Instead of onion, you can use peeled shallots. If you are using shallots, leave them whole. 6)Saute onions and garlic for 1 to 2 minutes till lightly cooked.

Adding Tamarind

7)Now pour in the tamarind pulp. This is freshly extracted tamarind pulp. You can use store bought tamarind paste or tamarind pulp. 8)Pour more water and mix well.

Making Vatha Kuzhambu

9)Add in spice powders. Use chilli powder, coriander powder, turmeric powder. 10)Mix well and bring everything to a full boil. Boil for 5 to 10 minutes. 11)Add salt and jaggery to taste. You can taste the kuzhambu and add more or less depending on your taste.

Adding Fried Sundakkai

12)Add in the fried sundakkai or turkey berry. 13)Once you add the turkey berry, cook on low heat for 5 to 10 minutes. 14)Cook on very low heat till oil separates on top. Sundakkai vathal kuzhambu is ready to serve. 15)Serve with hot rice.

Serving Suggestions

Vatha kulambu is usually served with hot rice with a drizzle of gingelly oil and chutta appalam. Chutta appalam or sutta appalam is nothing but papad roasted in open flame. Take papad and show it on open flame. Show the papad over open flame using a tongs and keep flipping so it gets evenly toasted on all sides Chutta appalam is ready to serve. Here are some of the serving ideas for you. You can serve this vatha kulambu with hot rice, papad and curries. You can serve them with poriyal, thoran, avial.

Expert Tips

Instead of sundakkai, you can use dried manathakkali or any dried vadam. Even onion vadam can be used. Brinjal, drumstick, shallots can be used in the curry. Always taste and adjust salt, jaggery and tamarind in the curry. Cook the vatha kuzhambu on low heat for longer period which enhances the taste. Use gingelly oil for aroma and flavour.

Storage

Vatha kuzhambu can be stored at room temperature for one day and in fridge upto 10 days. Reheat on low heat till hot before serving.

More Kuzhambu Recipes

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If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.

▢ 1 large Onion sliced▢ 10 cloves Garlic peeled ▢ 1 tbsp Chilli Powder▢ 3 tbsp Coriander Powder▢ 1 tsp Turmeric Powder▢ 1 tsp Jaggery▢ 1 Lemon Tamarind or use ¼ cup pulp▢ Water as needed▢ Salt to taste

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