Vathal kuzhambu is a spicy and tangy gravy. Every SouthIndian home has its unique way of preparing this recipe. This is my moms style of preparing vathal kuzhambu. Vathal kuzhambu is a perfect gravy for rice that is served for lunch. I love having Pappad/Appalam with Vathal/Vatral kuzhambu.
In this recipe, I have used Sundakkai (Turkey berry) vathal. You can use Manathakkali Vathal also.
Sundakkai Vathal / Vatral – 10 nos
Mustard seeds – 1/2 tsp
Uradh dhal – 1/2 tsp
Methi seeds – 1/2 tsp
Chana dhal – 1 tsp
Asafoetida/Hing – 1/2 tsp
Curry leaves – 1 sprig
Redchilli – 1 no
Homemade curry powder – 1 tbsp
Tamarind paste – 1 tbsp
Coconut – 1/2 cup ( grated )
Sesame oil – 3 to 4 tbsp
Salt – to taste
Water – 1/2 cup (approx)
- Rinse the Sundakkai vatral slightly. Donot rinse too much. The saltiness of the vathal/vatral may go away.
- In a small pan, heat 2 tbsp of sesame oil and add the sundakkai vatral.
- Fry the vatral and then add the coconut paste to it.
- In low flame cook the coconut paste for 1 min and switch off the flame. keep this aside.
- In another kadai, heat the remaining 2tbsp of sesame oil and add the mustard seeds.
- After the mustartd seeds, splutter, add uradh dhal and channa dhal.
- When it turns slightly goldenbrown add the methi seeds, curryleaves and hing.
- Fry for a minute and add the homemade curry powder and tamarind paste.
- Fry the mixture in a low flame till the oil seperates from the mixture.
- Then add the vatral-coconut mixture to the kadai and mix well.
- Add little water and let it boil for 2 mins in a low flame.
- Check for salt and add if needed as the vathal itself has salt in it.
- Now No onion No garlic Vathal kuzhambu is ready to be served with steamed rice.
- Avoid the first step, if vathal is homemade.
- I have used the store bought vathal here. So I prefer slight rinsing.