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Vatha Kulambu | Sundakkai Vatha Kuzambu Recipe

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.
3.80 from 5 votes
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Indian, South Indian
Servings 6 servings
Calories 159 kcal

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 tablespoon Whole Black Pepper
  • 1 tablespoon Cumin Seeds
  • 1½ teaspoon Fenugreek Seeds
  • 1 tablespoon Mustard Seeds
  • 1 teaspoon Oil

Authentic Vatha Kuzhambu Recipe

  • ¼ cup Dried Turkey Berry | Sundakkai
  • 1 lemon size Tamarind or use ¼ cup pulp
  • 4 tablespoon Vathal Kuzhambu Powder
  • 1 teaspoon Jaggery
  • ¼ teaspoon Asafoetida | Hing
  • 3 cups Water
  • Salt to taste

For Tempering

  • ¼ cup Gingelly Oil
  • 1 teaspoon Mustard Seeds
  • 1 teaspoon Cumin Seeds
  • 1 teaspoon Split Urad dal
  • 2 sprig Curry leaves

Instant Vatha Kuzhambu Recipe

  • ¼ cup Gingelly Oil
  • 3 tablespoon Dried Tukey Berry | Sundakkai

For Tempering

  • 1 teaspoon Mustard Seeds
  • 1 teaspoon Split Urad dal
  • ½ teaspoon Cumin Seeds
  • 1 teaspoon Asafoetida | Hing
  • 2 sprig Curry leaves

For Vatha Kuzhambu


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

Instructions
 

Vathal Kulambu Powder

  • Heat ½ teaspoon 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 teaspoon 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

Serving: 1servingsCalories: 159kcalCarbohydrates: 13gProtein: 4gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gTrans Fat: 0.002gSodium: 22mgPotassium: 182mgFiber: 6gSugar: 2gVitamin A: 259IUVitamin C: 19mgCalcium: 84mgIron: 3mg
Tried this recipe?Let us know how it was!