Authentic South Indian Vathakuzhambu Recipe with Sutta Appalam
Vathakuzhambu is steeped in tradition and is an integral part of SouthIndian cuisine, particularly in Tamil Nadu. This flavorful dish is made using avariety of vegetables, including chundakkai (turkey berry) or manathakkali(black nightshade), or sundried vegetables, simmered in a tangy tamarind-basedgravy infused with a unique blend of spices.
Prep Time10minutes mins
Cook Time20minutes mins
Total Time30minutes mins
Course: Side Dish
Cuisine: Indian, South Indian
Keyword: how to make vathakuzhmabu, Vatha Kulambu, Vatha Kuzhambu, vathakuzhambu recipe
Servings: 4
Equipment
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1 Large Pot or Kadai
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1 Small Pan
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1 Ladle
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1 Knife and Cutting Board
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1 Strainer
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Measuring Cups and Spoons
Ingredients
- 50 grams Tamarind
- 10 grams Sundakkai Vathal ( Sun dried Turkey berry)
- 2 tbsp SriVaraha Vathakuzhambu Powder
- 2-3 tbsp Gingelly oil
- 1/4 tsp Turmeric Powder
- 1 pinch Asafoetida (hing)
- Few Curry leaves
- 2 Nos Dried Red Chilies
- Required Salt
- Few jaggery
Instructions
Prepare Tamarind Extract:
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Soak the tamarind in 2 cup of warm water for about 15 minutes
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Extract the juice and discard the pulp.
Prepare the Vathakuzhambu:
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Add 4 tablespoons of oil to a pan and heat it over medium flame.
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Add 1 cup of sundakkai (Turkey Berry) to the pan and sauté until the color changes, indicating they are well-roasted.
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Once the sundakkai has changed color, add 1/4 teaspoon Fenugreek, 2 dried red chilies, a pinch of asafoetida (hing), and 10-12 curry leaves to the pan.
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Add 2 tablespoons of vathakuzhambu podi to the pan. Sauté for a few seconds until the spices are well roasted and fragrant.
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Pour the tamarind extract into the pan, stirring well to combine with the spices.
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Add the required amount of salt and 1/2 teaspoon of turmeric powder. Stir everything together and allow it to simmer for about 15 minutes, or until the gravy reaches the desired consistency.
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Once the vathakuzhambu has thickened and the oil starts to separate, turn off the heat. Serve hot with steamed rice.