Vatha Kuzhambu is a tangy and spicy tamarind-based gravy that is a staple in Tamil Nadu, The term "vatha" or "vatral" refers to dried vegetables, usually sun-dried or dehydrated, that are used in making this dish. Sundakkai (Turkey Berry), Kothavarangai (Cluster Beans), and Manathakkali (Black Nightshade) are some of the common vegetables used in its preparation. However, it can also be made using fresh vegetables like small onions (shallots) or okra.

Onion vatha Kuzhambu/ Vengaya vatha Kuzhambu is a tangy South Indian curry predominantly Tamil cuisine ,made with tamarind, onions, and a blend of spices. It is typically enjoyed with rice and accompanied by papoadams

The dish is prepared by continuous slow cooking till the spice mixture and tangy concoction reduces till thickened. However to cook fast and multi task in kitchen I prefer the one pot cooking , where contents are all mixed and processed in the cooker , allowed to pressure cook for a no if whistles which depends on your cooker model .

The ease of the process lies in the convenience of opening cooker after about 12 whistles ( depending on qty ) , if needed give extra whistles or finish the dish on stove top cooking . We need not monitor the cooker and can do other tasks in the kitchen . But care must be given to check the no of whistles if left unattended the contents might scorch . While continuous supervision is not needed one must pay heed to no of whistles planned . It’s a good idea to check once in between .

Ingredients :

• 1 tsp mustard seeds

• 1/2 tsp cumin seeds

• 1 tsp methi seeds

• 3/4 cup finely chopped onions or whole shallots .

• Salt

• 1/2 tsp turmeric powder

• 4-5 tbsp sesame oil

• 2.5 cups medium thick Tamrind extract

Method : To prepare the pressure cooker method of Vatha kuzhambu

• First take a pressure cooker, heat it .

• Add sesame oil about 3-4 tbsp, allow to heat .

• Next splutter mustard seeds, add methi seeds, curry leaves, red chilies about 3-4.

• Furthermore add cumin seeds , saute all thes ein the oil without burning .

• Add in chopped onions, sautee in high heat , add in tamrind water about 2.5 cups, allow to boil .

• Add salt, turmeric powder , vatah kuzhambu powder or sambra powder, mix well .

• allow contents to boil well before you close the cooker .

• allow to pressure cook upto 10 to 12 whistles.

• After 12 whistles, open the cooker after pressure has subsided naturally, to see the contents looking thick and bubbling .

• Add 1 tsp jaggery powder to balance all flavours. add extra mustard seeds , curry leaves red chillies tempering aftwer it is done , this is an optional step .

• If at this stage you feel like reducing firther, just continue to cook in open pan for a minute or two .

• Note as we are making a thick concentrated mixture of vtatha kuzhambu , this method works well.

• store ina bottle after it has cooled completely.

• Before serving , take out required qty of concentrated mixture, add hot water, give one boil , serve .

A basic recipe for making Vatha Kuzhambu is something like this .( open pan cooking method )

Ingredients:

• 50g of Tamarind (size of a small lemon)

• 2 tablespoons of Sesame Oil (Gingelly oil)

• 1 teaspoon of Mustard Seeds

• 1/2 teaspoon of Fenugreek Seeds (Methi seeds)

• 2-3 Dry Red Chillies

• A pinch of Asafoetida

• 10-12 Shallots (small onions)

• 1-2 tablespoons of Sambar Powder or vatah kuzhambu powder

• 1/4 teaspoon of Turmeric Powder

• Salt, to taste

• Water, as required

• Curry leaves, a few

• Jaggery, a small piece
  

• Instructions

  • Soak the tamarind in warm water for about 20 minutes. Squeeze out the pulp and strain to get tamarind water. You should have about 2 cups of tamarind water.

  • If you're using fresh vegetables like shallots or okra, sauté them in a teaspoon of sesame oil until they're half cooked. Set aside.

  • Heat the sesame oil in a pan. Add the mustard seeds and let them splutter.

  • Add the fenugreek seeds, dry red chillies, and asafoetida. Sauté for a few seconds until aromatic.

  • To the tempered spices, add the prepared tamarind water.

  • Add turmeric powder, sambar powder, salt, and curry leaves. Stir well.

  • If you're using pre-cooked or dried vegetables, add them now.

  • Allow the mixture to boil for about 10-15 minutes on a medium flame until the raw smell of tamarind goes away and the gravy thickens slightly.

  • If using, add a piece of jaggery towards the end to balance the tanginess.

  • Taste for seasoning and adjust accordingly. The gravy should be a good balance of tangy, spicy, and a hint of sweetness.

  • Once the gravy has reached the desired consistency (it should be a bit thick and not too watery), remove it from the heat.

  • Serve hot with steamed rice and sesame oil ..

Vatha Kuzhambu is known for its distinct flavor that comes from the use of sesame oil, tamarind, and the specific spices. It's a comforting dish that warms up the palate and the soul, and is especially enjoyed during colder months or as a part of a festive meal in Tamil culture.

Pro tip

While you can use sambar podi to prepare this yummy curry , you can also prepare a specoial aromatic powder called vatha kuzhambu podi . recipe link is given here, do check it out .