Vatha Kulambu

Preparation time
20 mins
Cooking time
20 mins
4 people
Meal course
Posted by
Posted on
1 per taste
1 cup
5 pods
Garlic pearls
15 small
1/2 medium
1/4 cup
Sundakkai Vathal (Dried Turkey Berry)
2 Tbsp
For Masala: Grated coconut
1/2 Tsp
For Masala: Turmeric powder
1 Tsp
For Masala: Red chili powder (kasmiri)
2 Tsp
For Masala: Coriander powder
3 Tbsp
To temper: Gingelly Oil
1/2 Tsp
To temper: Mustard Seeds
1/2 Tsp
To temper: Jeera
3/4 Tsp
To temper: Chana Dal
1/4 Tsp
To temper: Fenugreek seeds
2 medium
To temper: Red Chillies
1 spring
To temper: Curry Leaves
Vatha Kulambu

Vatha Kulambu is a very easy, tangy and delicious gravy made with small onions cooked in tamarind water which is spiced with several other ingredients.

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Sheik Mathar is a talented veteran from Hotel Management & Catering domain and happens to be a food photographer with eye for detail. He wants to be a philanthropist and would like to work for humanitarian causes.

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  1. For masala, Roast the grated coconut till get it golden brown and the other powders and roast little with the pan heat.
  2. Cool the roasted ingredients and make a fine paste.
  3. Soak tamarind in hot water and extract the thin tamarind water.
  4. Peel the skin of garlic and small onions and make it ready.
  5. In a tadka pan - fry the sundakkai vathal till dark browned.
  6. In a kadai / pan heat oil - add the items listed under 'to temper', then add onion and garlic, fry for 2mins.
  7. Then add the tamarind pulp and allow it to boil for 5 minutes.
  8. Now add the fine masala paste.Let it boil for few mins till oil separates and it becomes slightly thick.
  9. Then add sundakkai vathal and let it boil for a good 5mins in low flame.

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