Shallots cooked in tangy and spicy tamarind gravy is a wonderful mix for hot steaming rice. Vatha Kuzhambu is one the traditional recipe in Tamil Brahmin kitchen. We can make Vatha kuzhambu in 2 different ways. This is an instant method the most common method for routine cooking.
Vatha Kuzhambu is one of the most common dish in Tamil Nadu. Atleast twice a week I make Vatha Kuzhambu and kids love it especially with curd rice. Yellow Pumpkin, Ladyfinger, brinjal, carrot, papad, sundakkai vathal, manathakali vathal are some of the most common things we add in vatha kuzhambu. Shallots are always a healthy veggie and also it gives a rich flavor to any recipe. This version of vatha kuzhambu has shallots and that makes it much richer and flavorful.
There are 2 ways of making Vatha Kuzhambu
Grinding Method: In this method, we grind the fresh vatha kuzhambu masala and this method will make the Vathakuzhambu thicker and tastier like we use to taste in marriages
Instant Method: This is the quick method without grinding, where we fry the sambar powder in sesame oil first and then add the tamarind juice and finish the vatha kuzhambu. This way makes the kuzhambu thin in consistency.
Tips to make tasty Vatha Kuzhambu
While frying Sambar Powder, make sure that it is not getting burnt. Keep the flame low once the oil is hot, add sambar y powder, fry till the sambar powder changes the color slightly and immediately add tamarind water.
Shallots Vs. Onion – I recommend using the shallots as it gives very good flavor and taste. If you don’t have shallots you can use the conventional onion (bigger one). Vatha Kuzhambu tastes better with shallots
Use Gingelly Oil – Though we can use other oils, Vathakuzhambu tastes well with Gingelly oil. It has unique flavor and I recommend to use Gingelly oil for making this kuzhambu
Addition of Jaggery is optional. This gives additional mild sweetness to the kuzhambu
Vatha Kuzhambu tastes better in the next day :-). Store it in fridge and use it in the next day if you like.
For the thickness for the kuzhambu I have added rice flour in the recipe. You can use Vatha Kuzhambu without rice flour as well.
In the conventional Vatha Kuzhambu we don’t add Omam. But I always add omam which gives excellent flavor to the kuzhambu.
Cuisine: Indian, South Indian, Tamil Brahmin, Tamil Nadu
Equipments Needed
Heavy Bottomed Pan
Prep Time: 10minutes
Cook Time: 20minutes
Total Time: 30minutes
Servings: 4people
Calories: 50kcal
Author: Sowmya Venkatachalam
Shallots cooked in tangy and spicy tamarind gravy is a wonderful mix for hot steaming rice. Vatha Kuzhambu is one the traditional recipe in Tamil Brahmin kitchen. We can make Vatha kuzhambu in 2 different ways. This is an instant method the most common method for routine cooking.
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Instructions with Step by Step Pictures
SOAKING TAMARIND
Soak tamarind in warm water for about 10 mins and extract the juice. Set this tamraind juice aside
TEMPERING PROCESS
Heat oil in a pan. Add mustard seeds and allow it to sputter. Then add fenugreek and omam and give a mix. Then add curry leaves and mix well
COOKING VATHAKUZHAMBU
To the pan, now add the chopped shallots and saute the shallots till translucent
Once the onions are translucent, add sambar powder and fry the powder in oil till its brown
Then lower the flame and add the tamarind extract. Add salt and allow the tamarind extract to boil for about 5 mins
Allow the vatha kuzhambu to boil for about 5 mins. Meanwhile, take rice flour in a bowl. Add water and make it to paste.
Add this rice flour to the vatha kuzhambu. Adding rice flour paste makes the kuzhambu thicker. So we can adjust the consistency by adding water. Keep in flame and bring it to boil and then switch off the flame
SERVING TIME
The mouth-watering Vengaya Vatha Kuzhambu is now ready. Serve with hot rice along with a teaspoon of sesame oil and toasted papad and enjoy your meal!
This recipe came out really well mam, thanks to you. Husband wants a combination of small onion, tomato and garlic then when and how do we add these to go about it ?
We can add chopped garlic while sautéing onions. If we like to add tomato, we can reduce the quantity of tomato and add the chopped tomatoes once the onions turns translucent. Then when the tomatoes become soft, we can add tamarind
If you add rice flour in vatha kuzhamu taste will not change
No taste will not change. Just the kuzhambu will become little thicker. Its completely optional, we can exclude adding it
If i am using tamarind concentrate, how much should i use and do i mix it with water? Thank you!!
you can use 2 teaspoon or max of 1 tablespoon. Yes mix with 1 cup of water and add it once the onions are sautéed
Tried the recipe and it came out very well
So happy Thanks Vasanth
This recipe came out really well mam, thanks to you. Husband wants a combination of small onion, tomato and garlic then when and how do we add these to go about it ?
We can add chopped garlic while sautéing onions. If we like to add tomato, we can reduce the quantity of tomato and add the chopped tomatoes once the onions turns translucent. Then when the tomatoes become soft, we can add tamarind
Can we use regular onions instead of shallots
yes sure we can use regular onions