Vathakuzhambu Recipe | Kalyana Vathakuzhambu Recipe

Vathakuzhambu is a traditional kuzhambu variety. It is delicious and spicy. fresh Peppercorns brings out a nice flavour to the kuzhambu. This is one of the main dish served in many tamil marriage occasions. we use to add fried manathakali vathal which is called as Black night shade in english. but you can also add sundakkai instead. Vathakuzhambu with sutta appalam and any fried poriyal with curd rice is a perfect combo for a lunch.

Vathakuzhambu Recipe | Kalyana Vathakuzhambu Recipe
Vathakuzhambu Recipe | Kalyana Vathakuzhambu Recipe

Preparation Time5 mins
Cooking Time 20 mins
Recipe CategoryKuzhambu
Recipe CuisineSouth Indian


Tamarind1 lemon size
Sundakai vathal/Manathalai vathal1 teaspoon
SaltTo taste
Grated Jaggery1 teaspoon

Ingredients for Grinding:
Ghee1 teaspoon
Red Chillies6
Urid dal2 teaspoon
Pepper Corns1 teaspoon
Curry LeavesFew

Ingredients for Seasoning:
Ghee1 teaspoon
Mustard seeds1 teaspoon
Bengal Gram Dal1 teaspoon
HingA Pinch

  1. Soak the tamarind in water and extract the juice

  2. Pour the ghee in the pan and fry the pepper, red chillies, urdhal, curryleaves and hing and grind it into a paste in a mixer and set aside

  3. Pour the ghee in the pan and add the sundakaivathal and the fry for a minute and then keep it aside. Pour the ghee in the pan and add the mustard seeds. When the mustard seeds begins to sputter, add the channa dhal and hing and fry till it becomes light brown color.

  4. Add the tamarind extract and salt and allow it to boil till the raw smell of tamarind goes off. Now add ground paste and allow it to boil for 5 minutes. When the pepper smell goes off, switch off the flame and add a pinch of jaggery.

  5. Now the delicious vathakuzambu is ready to serve with hot rice and Fried/sutta Appalam.
  6. Vathakuzhambu Recipe | Kalyana Vathakuzhambu Recipe
    Vathakuzhambu Recipe | Kalyana Vathakuzhambu Recipe

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very authentic preparation of vathakuzhambu... love it..


I like your recipes and have tried a few of them.
I wanted to try vathakuzhambu. After point 5, I am confused. In point 6, it says grind ingredients with little water. Which ingredients are to be ground? In point 5, we are boiling tamarind water and salt to remove the raw smell.

Please clarify.

Thank you,


Hi Jaya

After point 5, grind all the ingredients which we fried on step 2 to a nice paste and then follow the rest of steps.


Hai Mam,
Can you please suggest a variation /new recipe for making vathakulambu mix that can be stored for a month in refrigerator and used directly on rice .(Something similar to the ready made mix we get in grand sweets ) .

Hai mam,
Can you suggest a variation/recipe for making vathakulambu mix that can be stored in refrigerator for a month and more .Something similar to kothamalli thokku which we can directly mix with rice .We usually buy from vathakulambu mix from grand sweets but unfortunately now I've got bored of it as I feel all the mix from grand sweets tastes the same no matter if it is tomato pickle/vatha kulmabu mix everything has got a common flavour .

What is Sundaikavathal ? Please advise .. How long does this recipe stay if referigerated ? If you could post the recipe for a longer lasting version . Thank you so much

Hi Anitha, Sundakaai is Turkey Berry in english. The turkey berry is soaked in buttermilk with salt and dried in the sun and made as sundakaai vathal. You can get this in any indian shop.

When are we adding the fried Vathal and the seasoning of step 3 to the actual Kuzambu?

In all the recipes how much water (in ml ) should be the tamarind extract. That is not very clear to me. Even in this vathakuzhambu recipe, we are not adding water other thanin the stage where we make tamarind extract. Your input would be helpful

For Vathakuzhambu, the tamarind extra needs to be thick, so add 2 cups of warm water and soak tamarind for 10 mins and then squeeze nicely to extract the juice



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