Vathakuzhambu

Vathakuzhambu is one of the signature dishes of a Tamil Brahmin meal that is best paired with nothing but a crispy Appalam (pappad). This delectable Vathakuzhambu is made using veggies like shallots, drumsticks, garlic, ladies’ finger, brinjal and capsicum. The tamarind-based Vathakuzhambu is tangy and spicy with a tinge of sweetness that makes it one of the tastiest curries in Tamil Nadu cuisine.

Recipe Facts

Preparation Time
15 minutes
Cooking Time
20 minutes
Category
Veg
Type
Lunch (Curry)

1 cup manathakkali vathal (dry turkey berry)
Salt
Tamarind (lemon size)
1 tsp turmeric powder

For seasoning
3 tbsp gingelly oil
3 dry red chillies
2 tsp toor dal
½ tsp asafoetida
2 sprigs of curry leaves

For grinding
1 tsp raw rice
2 tsp fenugreek seeds
2 tsp urad dal
2 tsp toor dal
1 tsp cumin seeds
1 tsp black pepper
3 tsp coriander seeds
4-5 dry red chillies

Step 1 – Heat a pan and dry roast all the ingredients under ‘For grinding’. Once it cools down, transfer it into a blender and grind everything into a fine powder.

Step 2 – Soak the tamarind in hot water for 30 minutes and extract the juice out of it. (2 to 2 ½ cups)

Step 3 – Heat oil in a pan and add toor dal, mustard seeds and red chillies. When the mustard seeds crackle, add asafoetida and manathakali vathal. Stir for a few minutes and add turmeric powder, curry leaves and the ground spices to it. Mix well and in a few minutes add the tamarind extract and salt. Cook on medium flame until the mixture thickens and the oil separates. A tiny piece of jaggery can also be added based on preference. Garnish with curry leaves and serve with piping hot rice!

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