Vatha Kuzhambu
Iconic Tamil Brahmin tamarind-based gravy with sun-dried sundakkai (turkey-berry vatha) or manathakkali, simmered in sesame oil with sambar powder and a hint of jaggery. Deeply savoury and slightly tangy — eaten with hot rice, ghee, and a drizzle of sesame oil.
Ingredients
- Urad Dal — 5 g
- salt — 6 g
- dry red chillies — 4 g
- Tamarind (Block) — 25 g
- Toor Dal — 20 g
- Jaggery — 5 g
- Asafoetida — 1 g
- Mustard Seeds (Black) — 3 g
- methi seeds — 2 g
- Turmeric — 2 g
- Sesame Oil — 30 g
- Sambar Powder — 15 g
- Curry Leaves — 3 g
Method
- Soak 25 g tamarind in 250 ml warm water for 15 minutes; squeeze out the pulp and discard the fibres.
- Heat 30 g sesame oil in a heavy iron kadai. Splutter mustard seeds, then add fenugreek seeds, urad dal, dried red chillies and curry leaves until fragrant.
- Add 1 g asafoetida and the sundakkai vathal (or chopped small onions / drumstick / brinjal as substitute). Roast for 1 minute until the vathal puffs up.
- Pour in the strained tamarind extract, sambar powder, turmeric, salt and 5 g jaggery. Bring to a rolling boil.
- Reduce heat and simmer uncovered for 12–15 minutes until the kuzhambu thickens, oil floats on top and the raw tamarind smell disappears.
- Stir in 100 ml hot toor-dal cooking water for body. Switch off and rest for 5 minutes; serve with steamed rice and a teaspoon of ghee.
Common questions
- How many calories in one plate of Vatha Kuzhambu?
- 136 kcal per plate.
- How much cooking time?
- 35 min — 10 min prep, 25 min cooking.