Vatha kuzhambu

Healthy tasty traditional south indian Vatha kulambu

5 from 2 votes

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2 tablespoon + 1 teaspoon sesame oil
2 tablespoon sun-dried berry | black nightshade | wonder berry | manathakkali berry
1 tablespoon channa dal
1/2 teaspoon mustard seeds
1/4 teaspoon fenugreek seeds
3 Red chilli
Curry leaves few
1 tablespoon sambar powder
1/4 cup tamarind paste
3 cups Water
1/8 teaspoon rice flour
Salt
generous portion Asafoetida
Small piece Jaggery

Heat oil when oil is hot and starts to bubble
Add manathakkali Vathal and give a quick mix
Furthermore add mustard seeds, Channa dal, fenugreek seeds, let them splutter
Add red Chilli and curry leaves, give a quick sauté
Add sambar powder and give a quick mix
Furthermore, add Tamarind paste and give a quick mix
Add water and required salt; mix well
Boil for 20 minutes or until tamarind raw smell goes off
Add Asafoetida and jaggery; mix well and cook for 3 minutes
Prepare rice flour slurry and add it to the Kuzhambu
Finally, add oil and boil Kuzhambu for 3 mins. Tasty South Indian style Vathal kuzhambu ready

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If you don't have homemade tamarind paste, soak small lemon sized tamarind and extract juice
I have roasted vathal along with other tempering. Instead, you can roast them separately
Always use sesame oil for the best flavor
Adjust rice flour according to your desired kuzhambu consistency
Kuzhambu stays good for 3 days at room temperature. For longer shelf life increase sesame oil and make kuzhambu thicker
To make a Vatha kulambu postpartum-friendly recipe, reduce sambar powder and increase pepper powder. Also skip red chilli