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You are here: Home / Kuzhambu Recipes / INSTANT VATHA KUZHAMBU RECIPE – HOW TO MAKE VATHA KUZHAMBU

INSTANT VATHA KUZHAMBU RECIPE – HOW TO MAKE VATHA KUZHAMBU

November 23, 2015 23 Comments

Vatha Kuzhambu, a  tangy South Indian specialty gets its name from Vathal which is vegetables sun dried and then added to the gravy for flavour. The common vathal is made with sundakka (Turkey Berry), vendakka (Okra) or manathakkali (interestingly known as black nightshade in english). You can also add vegetables like brinjal or drumsticks for a different flavour.

Easy Vatha Kuzhambu-Vatha Kuzhambu Recipe

I had been using the MTR ready mix for making Vatha Kuzhambu since I came to Singapore but decided to make the authentic version. I wasn’t very confident since this is a very authentic recipe and may not come out well during the first try.

It came out much better than I expected so this one is definitely a keeper. We have different versions of Vatha Kuzhambu in South India. Theeyal is the most common variation from Kerala and Reddiars make something called nalla pulusu which is very close in taste. By whatever name you call it, Vatha Kuzhambu is a very tasty and easy kuzhambu recipe for rice. I also love the flavour the methi seeds give the kuzhambu on tempering it. Use gingelly oil or Indian sesame oil if you can for tempering, it really enhances the taste and flavour of the kuzhambu.

You may also wish to check out this cumin rasam recipe, a very flavourful rasam recipe for hot rice.


Instant Vatha Kuzhambu Recipe

Ingredients:
Shallots -12, halved or whole if not too big
Vathal / Drumsticks / Aubergine – 1/2 cup (you can add pretty much any of these in the kozhambu for a unique flavour)
Tamarind paste – 2 tbsp (or half cup tamarind water made by squeezing a lemon sized tamarind ball in luke warm water)
Fenugreek / venthayam / uluva – 1/4 tsp
Sesame oil – 3 tbsp
Black Pepper – 1tsp
Sambar powder – 2 tsp
Salt – to taste
For tempering:
Mustard seeds – 1/4 tsp
Urad dal – 1/2 tsp
Curry leaves – a few
For thickening:
Either 1 tbsp urad dal roasted and powdered OR 1 tbsp rice flour mixed with some water.

How to Make Instant Vatha Kuzhambu

1. Heat the oil in a heavy-bottomed pan temper mustard seeds, urad dal and curry leaves.

2. Then add the shallots and any vegetable or vathal you are using and fry for about 2 minutes.

3. Add the sambar powder and peppercorn and fry for another 30 seconds.

4. Add the tamarind water and water and allow to boil on low flame for 8-10 minutes.

5. Add the thickening ingredients of choice and let boil for another 3-4 minutes.

Serve vatha kuzhambu with steamed white rice and ghee drizzled on top.

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By nags Filed Under: Kuzhambu Recipes, Tamil Recipes, Uncategorized

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Reader Interactions

Comments

  1. Swati Raman Garg

    December 16, 2012 at 11:10 am

    do u add papad with the vetha kazumbu? i love them like that…

    Reply
    • Nagalakshmi V

      December 18, 2012 at 7:28 am

      yes that's a variation i sometimes make 🙂

      Reply
  2. Manasi

    June 16, 2011 at 9:48 pm

    When do u use the fenugreek seeds?

    Reply
  3. Nags

    June 17, 2011 at 12:56 am

    throw it in along with the mustard seeds

    Reply
  4. juhi

    March 1, 2011 at 4:42 pm

    ooh ok dear thank you for ur reply…surely will do as u said in my next trial…:)

    Reply
  5. juhi

    March 1, 2011 at 8:34 am

    hi
    i had tried this recipe 2day!it was fine but the kolombu was abit bitter..izzit bcoz of the sundaka vathal?wht i should do to avoid this bitterness?and the kolombu was in liquid/watery form..or it should be like gravy thickness?

    Reply
  6. Nags

    March 1, 2011 at 8:38 am

    I like it a bit watery but you can add some rice flour to the kozhambu just before removing from fire. You can also try adding some coconut milk which my MIL does and it tastes awesome.

    The bitterness could be due to sundakka so reduce the amount. Also avoid the methi seeds.

    Reply
  7. Nags

    February 23, 2011 at 11:55 pm

    no we dont add tomatoes to vathal kozhambu

    Reply
  8. juhi

    February 23, 2011 at 11:44 am

    no tomatoes added in this recepi?

    Reply
  9. Sia

    April 1, 2010 at 1:39 pm

    well i am embarassed to say this but i have never had or seen vathal… one more thing to add to my shopping list when i visit india.

    Reply
  10. Maxx

    November 1, 2008 at 3:37 am

    Oh i remember bedhammz. this is what she makes in that kallu paathram????remember having tht with dosa? hey this is ‘vatti pulussu’ right?:D

    Reply
    • Veena Mani

      December 5, 2017 at 6:09 pm

      Can vathal kuzhambu (if I make it. with drumsticks ) be kept for a day without refrigeration?

      Reply
      • nags

        January 11, 2018 at 11:23 am

        yes sure!

        Reply
  11. Sia

    October 24, 2008 at 8:47 am

    well i am embarassed to say this but i have never had or seen vathal… one more thing to add to my shopping list when i visit india.

    Reply
  12. RAKS KITCHEN

    October 24, 2008 at 10:32 am

    I am vathal kuzhambu freak and I will love this!

    Reply
  13. A Virtual Vegetarian

    October 23, 2008 at 5:29 pm

    Turkey Berry…..always wondered what Sundaka is called in English, thank you.

    Reply
  14. Laavanya

    October 23, 2008 at 1:02 pm

    I make with sambar powder too or with chilli powder and dhania powder in the ration 1:3. Always good results that way 🙂

    Reply
  15. Shreya

    October 23, 2008 at 12:36 am

    love this anytime:-)

    Reply
  16. Vanamala

    October 22, 2008 at 7:27 pm

    wow nice recipe…looks nice

    Reply
  17. Vanamala

    October 22, 2008 at 7:26 pm

    wow nice recipe…looks nice

    Reply
  18. TBC

    October 22, 2008 at 1:32 pm

    I just made vathal kuzhambu yesterday! It tastes so good with rice and potatoes. Yum!

    Reply
  19. Divya Vikram

    October 22, 2008 at 9:13 pm

    I used to have this with curd rice..I know it is a unique combo..Looks pretty..

    Reply
  20. Happy cook

    October 22, 2008 at 11:28 am

    I remember bringing this vathal years ago from my one visit to Chennai, but then i didn’t know what to do with them si it ended up in the dirtbad after a year.
    Wish i had brought with me this trip i did

    Reply

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I am Nags, the face behind Edible Garden, a food and recipes website for the busy (and sometimes lazy!) cook since 2007. My recipes are meant to be quick yet healthy and delicious - Nothing fancy, nothing too difficult. Follow Me On Instagram for real-time food and life updates.

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