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