Vathal kuzhambu (No onion, No garlic)

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)


  1. Rinse the Sundakkai vatral slightly. Donot rinse too much. The saltiness of the vathal/vatral may go away.
  2. In a small pan, heat 2 tbsp of sesame oil and add the sundakkai vatral.
  3. Fry the vatral and then add the coconut paste to it.
  4. In low flame cook the coconut paste for 1 min and switch off the flame. keep this aside.
  5. In another kadai, heat the remaining 2tbsp of  sesame oil and add the mustard seeds.
  6. After the mustartd seeds, splutter, add uradh dhal and channa dhal.
  7. When it turns slightly goldenbrown add the methi seeds, curryleaves and hing.ingredients
  8. Fry for a minute and add the homemade curry powder and tamarind paste.
  9. Fry the mixture in a low flame till the oil seperates from the mixture.
  10. Then add the vatral-coconut mixture to the kadai and mix well.
  11. Add little water and let it boil for 2 mins in a low flame.
  12. Check for salt and add if needed as the vathal itself has salt in it.
  13. 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.

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