Vathakuzhambu Recipe with Srivarahafoods Vathakuzhambu Powder

Vathakuzhambu, a beloved South Indian delicacy, is renowned for its rich, tangy flavors and aromatic spices. Originating from Tamil Nadu, this traditional dish is a staple in South Indian households and is cherished for its comforting and satisfying taste. Paired with the smoky crunch of sutta appalam (roasted papad), it creates a culinary experience that is truly unforgettable.

Traditional Vathakuzhambu Recipe: Vathakuzhambu is steeped in tradition and is an integral part of South Indian cuisine, particularly in Tamil Nadu. This flavorful dish is made using a variety of vegetables, including chundakkai (turkey berry) or manathakkali (black nightshade), or sundried vegetables, simmered in a tangy tamarind-based gravy infused with a unique blend of spices. Its distinctive taste and versatility make it a favorite among food enthusiasts.

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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 Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Course: Side Dish

Cuisine: Indian, South Indian

Keyword: how to make vathakuzhmabu, Vatha Kulambu, Vatha Kuzhambu, vathakuzhambu recipe

Servings: 4

Equipment

• 1 Large Pot or Kadai
• 1 Small Pan
• 1 Ladle
• 1 Knife and Cutting Board
• 1 Strainer
• 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:

• Soak the tamarind in 2 cup of warm water for about 15 minutes
•  Extract the juice and discard the pulp.

Prepare the Vathakuzhambu:

• Add 4 tablespoons of oil to a pan and heat it over medium flame.
• Add 1 cup of sundakkai (Turkey Berry) to the pan and sauté until the color changes, indicating they are well-roasted.
• 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.
• Add 2 tablespoons of vathakuzhambu podi to the pan. Sauté for a few seconds until the spices are well roasted and fragrant.
• Pour the tamarind extract into the pan, stirring well to combine with the spices.
• 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.
• Once the vathakuzhambu has thickened and the oil starts to separate, turn off the heat. Serve hot with steamed rice.

Video

Notes

 

 

Health Benefits of Vathakuzhambu:

• Rich in Antioxidants: Vathakuzhambu contains tamarind and various spices, which are rich in antioxidants that help boost immunity and fight inflammation.
• Supports Digestion: The spices and ingredients used in Vathakuzhambu aid in digestion and promote gut health.
• Nutrient-Dense: This dish is packed with essential vitamins and minerals from the vegetables, making it a nutritious addition to your diet.
• Low in Calories: Vathakuzhambu is a low-calorie dish, making it suitable for those watching their calorie intake or looking to maintain a healthy weight.

By incorporating Vathakuzhambu into your meal rotation, you can enjoy its delicious flavors while reaping the numerous health benefits it has to offer. Happy cooking and bon appétit!