I had been using the MTR ready mix for making Vatha Kuzhambu since I came to Singapore but decided to make the authentic version. I wasn’t very confident since this is a very authentic recipe and may not come out well during the first try.
It came out much better than I expected so this one is definitely a keeper. We have different versions of Vatha Kuzhambu in South India. Theeyal is the most common variation from Kerala and Reddiars make something called nalla pulusu which is very close in taste. By whatever name you call it, Vatha Kuzhambu is a very tasty and easy kuzhambu recipe for rice. I also love the flavour the methi seeds give the kuzhambu on tempering it. Use gingelly oil or Indian sesame oil if you can for tempering, it really enhances the taste and flavour of the kuzhambu.
You may also wish to check out this cumin rasam recipe, a very flavourful rasam recipe for hot rice.
Ingredients:
Shallots -12, halved or whole if not too big
Vathal / Drumsticks / Aubergine – 1/2 cup (you can add pretty much any of these in the kozhambu for a unique flavour)
Tamarind paste – 2 tbsp (or half cup tamarind water made by squeezing a lemon sized tamarind ball in luke warm water)
Fenugreek / venthayam / uluva – 1/4 tsp
Sesame oil – 3 tbsp
Black Pepper – 1tsp
Sambar powder – 2 tsp
Salt – to taste
For tempering:
Mustard seeds – 1/4 tsp
Urad dal – 1/2 tsp
Curry leaves – a few
For thickening:
Either 1 tbsp urad dal roasted and powdered OR 1 tbsp rice flour mixed with some water.
How to Make Instant Vatha Kuzhambu
1. Heat the oil in a heavy-bottomed pan temper mustard seeds, urad dal and curry leaves.
2. Then add the shallots and any vegetable or vathal you are using and fry for about 2 minutes.
3. Add the sambar powder and peppercorn and fry for another 30 seconds.
4. Add the tamarind water and water and allow to boil on low flame for 8-10 minutes.
5. Add the thickening ingredients of choice and let boil for another 3-4 minutes.
do u add papad with the vetha kazumbu? i love them like that…
yes that's a variation i sometimes make 🙂
When do u use the fenugreek seeds?
throw it in along with the mustard seeds
ooh ok dear thank you for ur reply…surely will do as u said in my next trial…:)
hi
i had tried this recipe 2day!it was fine but the kolombu was abit bitter..izzit bcoz of the sundaka vathal?wht i should do to avoid this bitterness?and the kolombu was in liquid/watery form..or it should be like gravy thickness?
I like it a bit watery but you can add some rice flour to the kozhambu just before removing from fire. You can also try adding some coconut milk which my MIL does and it tastes awesome.
The bitterness could be due to sundakka so reduce the amount. Also avoid the methi seeds.
no we dont add tomatoes to vathal kozhambu
no tomatoes added in this recepi?
well i am embarassed to say this but i have never had or seen vathal… one more thing to add to my shopping list when i visit india.
Oh i remember bedhammz. this is what she makes in that kallu paathram????remember having tht with dosa? hey this is ‘vatti pulussu’ right?:D
Can vathal kuzhambu (if I make it. with drumsticks ) be kept for a day without refrigeration?
yes sure!