Vatha Kuzhambu (Sun-Dried Vegetable Tamarind Gravy) Recipe
A classic tangy Vatha Kuzhambu made with sun-dried vathals and Manakkadu Sambar Powder. Rich, spicy and a Tamil rice-mixing favourite.
Vatha Kuzhambu is a tangy, spicy tamarind gravy made with sun-dried vathals (manathakkali or sundakkai). Manakkadu Sambar Powder gives it a deep, roasted base.
Vatha Kuzhambu Recipe
Preparation Time
- 10 Minutes
Cooking Time
- 25 Minutes
Serves
- 4 People
Ingredients
- 1 large lemon-sized tamarind, extracted in 2 cups water
- 2 tbsp sun-dried vathals (sundakkai/manathakkali)
- 2 tbsp Manakkadu Sambar Powder
- 10 shallots
- 2 garlic pods
- ½ tsp fenugreek seeds
- ½ tsp mustard seeds
- 1 tsp toor dal
- 1 sprig curry leaves
- 3 tbsp gingelly oil
- Salt, turmeric and a pinch of jaggery
Method
Step 1: Fry vathals
Heat gingelly oil and fry the vathals till crisp; remove and keep aside.
Step 2: Temper
In the same oil splutter mustard, fenugreek and toor dal; add curry leaves, shallots and garlic. Saute golden.
Step 3: Add spice
Add Manakkadu Sambar Powder, turmeric and salt; saute on low for a minute.
Step 4: Boil
Add tamarind extract and fried vathals; boil 12-15 minutes until thick and oil separates.
Step 5: Balance
Add a pinch of jaggery, simmer 2 minutes and switch off.
Serving Suggestions
Serve hot with:
- Hot rice with ghee
- Curd rice
- Appalam
Classic Vatha Kuzhambu with Manakkadu Sambar Powder
Vatha Kuzhambu is comfort in a bowl for Tamil households — tangy, spicy and made to last several days.
Manakkadu Sambar Powder carries the roasted spice base so you only add tamarind and vathals for an authentic pot.
Make this traditional kuzhambu with Manakkadu Sambar Powder and enjoy it over hot rice.
