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Vatha Kulambu (Kuzhambu)

"Vatha Kulambu" is one of those tangy gravies, which tastes perfect with plain rice! Although, this is not a staple at home, I end up cooking pretty often. Mind you, this gravy can stay for a week when refrigerated. You just need a spoon full of gravy for a good amount of rice, but do not forget to sprinkle a little ghee on to your rice - Oh! just divine!
Vatha Kulambu
Ingredients:
1)Sunda Vathal - 2 tsp (Okie, what on earth is this? :-) It is called as "Dried Turkey Berry", you can get this in small sachet from super markets. If not available, you can make this gravy using just shallots or loads of garlic or okra!)
2)Shallots or small onions - 3(chopped)
3)Garlic - 7(chopped)
4)Tamarind pulp - a lemon sized ball, soaked in luke warm water(2.5 cups) for 15 minutes.
5)Gingelly oil - 3 tsp
6)Sambar Powder - 2 tsp(I used Shakti Sambar Powder)
7)Curry Leaves - 3 sprigs
8)Salt - to taste
9)Jaggery - a pinch
10)Asafetida - a pinch
11)Mustard seeds - 1 tsp
12)Split Urad dal - 1 tsp
13)Fenugreek seeds - 1/4 tsp
14)Whole Red Chilli - 2 to 3(small, crushed)
Vatha Kuzhambu
Preparation:
1)Heat oil in a pan and add asafetida, mustard seeds, urad dal, fenugreek seeds and whole red chilli. Let it splutter. Make sure the chilli is not burnt.
2)Add curry leaves, sunda vathal, chopped garlic and onion. Saute until they are done.
3)Add salt, sambar powder and mix well. Cook for couple of minutes.
4)Add tamarind extract and let it boil for 30 to 40 minutes(Yes, you heard it right - the liquidy gravy should turn to semi solid consistency, hence the time). Do not forget to close the lid of the pan, so that the flavor stays put.
Note: When the gravy boils(say after 15 minutes), add a pinch of jaggery to it and mix well.
5)Add a spoonful of Gingelly oil on to the gravy and mix well. (PS: Gingelly oil is good for health!)

Here you go,Vatha Kulambu is ready to be served with plain rice and ghee! I'm drooling already.

Comments

  1. Beena.stephyMay 14, 2013 at 9:00 AM

    Wow curry looks yummy.

    ReplyDelete
  2. Kitchen QueenMay 14, 2013 at 9:36 AM

    delicious looking curry, thanks for giving alteration for someone like me who have no idea what is sunda vatha means.

    ReplyDelete
  3. Bhawna BagriMay 14, 2013 at 11:21 AM

    this is new for me....sounds delicious...

    ReplyDelete
  4. ReniMay 14, 2013 at 1:55 PM

    traditional south Indian dish :) this is my mom's specialty.....looks awesome....I haven't tried it with Ghee though:)

    ReplyDelete
  5. Navaneetham KrishnanMay 14, 2013 at 6:53 PM

    My mum normally will give me some of the sundal which she receives from her friends who come back from India. I don't have any stock now, I will try to grab some. Yeh, as I read through your intro, my mouth was already watering. Thanks for mentioning the other alternative for sundal. Wow, good explosion of tangy and spicy flavors. Am bookmarking for this weekend. Tqvm so much for sharing the recipe.

    ReplyDelete
    Replies
    1. Pavithra RMay 18, 2013 at 6:10 AM

      Thanks Nava!
      Try this with just shallots and garlic, it comes perfectly well!

      Delete
  6. Poornima PorchelvanMay 14, 2013 at 9:01 PM

    My favorite gravy. i used to add tomatoes also, Loved it.

    ReplyDelete
  7. Sona - quick picks/pick quicksMay 14, 2013 at 11:50 PM

    anything sweet n tangy..esp with tamarind..it belongs to me !!! gud one..Pavithra.

    ReplyDelete
  8. Sona - quick picks/pick quicksMay 15, 2013 at 12:01 AM

    n..dont froget to drop by pick quicks too ;)

    ReplyDelete
  9. Nilu AMay 15, 2013 at 1:47 AM

    Wow! Flavourful and great recipe Pavithra.. Loved it dear :-)

    ReplyDelete
  10. DhanishMay 15, 2013 at 7:29 AM

    The gravy looks really mouth watering dear.. I too get this sunda Vathal in indian groceries. Want to try this.

    ReplyDelete

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