Vatha Kulambu Recipe, is a popular South Indian gravy made with dried turkey berry, gingelly oil, tamarind and whole spices. This gravy is one of the most loved kulambu in the Iyengar community like my puli kulambu and ennai kathirikai. 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 powder and other version using the normal spice powders which is available at home. Vatha kulambu is usually served with hot rice with a drizzle of gingelly oil and chutta appalam.
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.
Similar Kulambu Recipes
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
📖 Recipe Card
Vatha Kulambu | Sundakkai Vathal Kuzhambu Recipe
Equipment
- Cooking pot
- Blender
Ingredients
Vathal Kulambu Powder
- ¾ cup Coriander Seeds
- 20 no Dry Red Chillies
- 20 no Kashmiri Dried Red Chillies
- ¼ cup Toor Dal
- ¼ cup Urad Dal
- 2 tbsp Whole Black Pepper
- 1 tbsp Cumin Seeds
- 1½ tsp Fenugreek Seeds
- 1 tbsp Mustard Seeds
- 1 tsp Oil
Authentic Vatha Kuzhambu Recipe
- ¼ cup Dried Turkey Berry | Sundakkai
- 1 lemon size Tamarind or use ¼ cup pulp
- 4 tbsp Vathal Kuzhambu Powder
- 1 tsp Jaggery
- ¼ tsp Asafoetida | Hing
- 3 cups Water
- Salt to taste
For Tempering
- ¼ cup Gingelly Oil
- 1 tsp Mustard Seeds
- 1 tsp Cumin Seeds
- 1 tsp Split Urad dal
- 2 sprig Curry leaves
Instant Vatha Kuzhambu Recipe
- ¼ cup Gingelly Oil
- 3 tbsp Dried Tukey Berry | Sundakkai
For Tempering
- 1 tsp Mustard Seeds
- 1 tsp Split Urad dal
- ½ tsp Cumin Seeds
- 1 tsp Asafoetida | Hing
- 2 sprig Curry leaves
For Vatha Kuzhambu
- 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
Instructions
Vathal Kulambu Powder
- 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.
Authentic Vatha Kuzhambu Recipe
- Heat gingelly oil (sesame oil) in a heavy bottom pan, i like to use my earthern ware pot. You can use any pot as you like. Add in all tempering ingredients and let it fry for a minute.
- Add in sundakkai and fry till golden. Add in puli kuzhambu podi and mix well. You can use store bought or homemade as you like. Pour in thick tamarind pulp and mix well. Add in water, salt and jaggery. Bring this whole thing to a boil and simmer the pot for a good 20 to 25 mins. Now oil will separate and the curry will get thick. Sprinkle with asafoetida and mix well. Serve this with rice.
Instant Vatha Kuzhambu Recipe
- Soak tamarind in water for 5 mins, squeeze and strain the tamarind juice and set aside. Heat oil in a earthernware pot, add in turkey berry and fry till golden. Strain and set aside.
- Now add in mustard, urad dal, cumin, curry leaves and asafoetida in it. Add in onions, garlic and saute for a min. Pour in tamarind water, spice powders, salt and jaggery. Mix well. Now bring this to a boil and simmer for 10 minutes. Add in the fried sundakkai and mix well, simmer for 5 more minutes till oil floats on top. Turn off the heat and serve with rice.
- For toasting papad, show the papad over open flame using a tongs and keep flipping so it gets evenly toasted on all sides. Remove and serve.
Video
Notes
- 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 temp for one day and in fridge upto 10 days. Reheat on low heat till hot before serving.Nutrition
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.
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Anonymous
Awesome recipe..we tried it in our home it was delicious..thank you so much for posting sister:-) 🙂 🙂
Anonymous
my vathakuzhambu tastes good but is watery!what could be the reason?someone advised me to add rice flour...but I didn't like the idea! Help!!!
Aarthi
@AnonymousU must have added too much water. just boil it down, it will get thick
Anonymous
Thanks
Anonymous
Thanks very much...but pls tell me where do u get earthen ware...every detail explained in this recipe.thanks
Aarthi
@Anonymousu can get it in any supermarket
sharmila narayanan
ya super pic ... nice colour ...can u say me how to make puli kuzlambu powder ......
Aarthi
@sharmila narayanan
Here is the link
https://www.yummytummyaarthi.com/2014/07/vatha-kuzhambu-podi-recipe-how-to-make.html
M.Saravanan Saravanan
also we added coconut mixture.,
Aarthi
@M.Saravanan Saravananthis recipe dont need coconut masala. if u add that it will change the taste
Anil Shankar
How do you ensure that the bitterness of the Sundakkai is eliminated?
Aarthi
@Anil Shankardont add to much a little goes a long way..
Selvi Thanga
@Aarthu I must say this i tried your recipe sundakkai vathal kulambu today and result was mind blowing my lunch partners at office:p all appreciated me.. thank you so much for your recipes...blog is loading very slow .. Apart from that i love your blog:) all the best
Divya Aathi
How 2 make large quantity....
Aarthi
double the recipe
Shunmuga Ganesh
Thanks.. How to make vathakulambu podi..
Anonymous
Hi. Can you post a recipe with raw sundakai kulambi. (Green Sundaikai)?
Subha Ramkumar
I tried the recipe today, it has come out well.thanks for the wonderful recipe
Vini
Tried this today and it was soooo yummy! Thank u 😉
Yukisha
Hi today i tried it doesn't tasted good 🙁 it tasted salty and tamarind over powered the vattal. Is it vattal powder to use or puli powder? Plesse help 🙁