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Vatha Kulambu-Vatha Kuzhambu recipe-Sundakkai Vathal Kulambu

by 51 Comments

Though I prepare a variety of South Indian Kuzhambu, my all time favorite is of course, Vatha kulambu.This is a very traditional and authentic South Indian (Tamil) recipe.You can prepare this with manathakkali (black nightshade) or sudakkai (Turkey Berry) Vathal or any other vathal .It is usually served with rice and papads. Today we will learn how to make sundakkai vathal kulambu following this easy recipe.

Vatha Kuzhambu-Sundakkai Vathal Kulambu

Sundakkai Vatha kuzhambu

Sundakkai Vathal Kuzhambu


Sundakkai Vathal Kuzhambu

 Prep Time : 5 mins

 Cook Time : 20 mins 
 Serves:3-4
 Recipe Category: Kuzhambu Recipes
 Recipe Cuisine: South Indian
 Author:

   Ingredients needed

   Tamarind – lemon sized ball
   Sambar powder – 2 tbsp (I used homemade sambar powder)
   Sundakkai vathal – 3 tbsp
   Curry leaves – little
   Salt as required

   For the seasoning

   Oil -3 tbsp (sesame seed oil preferable)
   Mustard seeds- 1 tsp
   Fenugreek seeds- 1/2 tsp
   Red chilli – 2 (break it )
   Asafoetida/Hing- 1/4 tsp

Preparation

Soak tamarind in approximately 3 1/2 cups of warm water and extract thick juice. Discard the pulp.

Method

1.Heat oil (use only sesame seed oil for authentic taste ) in a heavy bottomed kadai /pan, add mustard seeds, when they splutter, add fenugreek seeds, hing, dry red chilli , curry leaves and sundakkai vathal.

2.Saute for a few minutes, then add tamarind extract, sambar powder and salt required.

3.Let it boil on medium flame until the gravy reaches a saucy consistency (as seen in the picture) and oil separates.

Note– You can replace sundakkai with other vegetables like drumstick, cluster beans, brinjals,yellow pumpkin, ladies finger, broad beans,butter beans to make this spicy South Indian kuzhambu.

Since vathals have salt in it, be cautious while adding salt to the kulambu while making it with vathals

Check out more South Indian Kuzhambu Varieties 

Meet you all again with more interesting recipes, until then it is bye from Padhu of Padhuskichen.

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Reader Interactions

Comments

  32. Padhu Sankar

    Mathangi – Few suggestions below
    1. you have to cook for some more time.
    2.The tamarind extract should not be too watery.
    3. Another suggestion is mix 3/4 tsp for rice flour in a tbsp of water and add to the kulambu for thickening

    Reply

  33. udnis

    To get thick kulambu first fry sundakkai in little oil and keep aside. Half of this fried sundakkai you pound it and keep it aside. Other half you put as regular after frying. When the Kulambu comes to a 3/4th consistency now add this pounded sundakkai powder and now add a one teaspoon of ghee in to the kuzambu and close the lid. This kulambu can be kept for a week but when you want to use dont't heat the kulambu in full burner but keep it in sim burner and just heated and can be had with curd rice and side licking.

    Reply

  34. sowmya

    Hi padhu Your dishes are awesome.. very simple, clear and crisp.. Can you please post about sundakkai recipies like sundakkai poriyal or chutney..?? Thank you!!!!!

    Reply

  36. sand

    Hi padhu i tried this recipe.. and my vatha kozhambu came out really watery and toooo sour. I think my tamarind water was too watery but what shd i do to make it less sour?

    Reply

    • Padhu Sankar

      The only mistake you can do in vatha kuzhambu is to add more tamarind. The sourness of tamarind differs according to the tamarind used. You can use less tamarind next time. If you can get it, use old tamarind for vathal kuzhambu. Another thing is that the tamarind extract should not be too watery nor too thick.

      Reply

  38. sabitha banu

    Hi …I'm a new learner in cooking…i used to try only dishes posted in ur blog.today I did this vatha kulambu….waaav ot came out very well.it was delicious…i used to above same measurements but increased two more spoons of sambar powder fr thicknening…it was fantastic..keep posting …

    Reply

  40. Parita

    I've been dying to get my hands on a fairly easy Vathal Kuzhumbu recipe (since my Tam-Brahm) friend introduced me to it. Where can I find turkey berries or the other vathal in the US?

    Reply

  42. Vivek Sukumar

    Hi Padhu,
    Tried to make it as per your recipe…but came out too less from a volume standpoint ….while I got the consistency that u had mentioned….so do I need to add more water to increase the volume, because then the consistency will go for a toss. Pls advise….

    Reply

    • Padhu Sankar

      If you want more, increase the tamarind and adjust the sambar powder, oil and salt accordingly. You can also double this recipe. This kulambu stays good for a week in the refrigerator.

      Reply

  43. Santoshi

    I missed the point that vathal already has salt. What do i do now? I feel its too salty. How can i make it neutral please

    Reply

  44. Sudha

    I am a iyer and whenever I want to try a traditional recipe which I had during my childhood days, I always come to this site.

    I follow the recipe, and never have I been disappointed.

    Reply

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