Tuesday, 5 March 2013

Kumbakonam is famous for many authentic vegetarian dishes especially the vathal kuzhambu taste awesome.There are times I tried making but not came out well. However,after few trials, I got the right texture with rite taste. The best combination of rice with vatha kuzhambu is sutta apalamThe most important ingredient for making kumbakonam vatha kuzhambu is athiri,sundaikai,Mangai,Manatha thakkali and also the tamarind extract used should be too thick so you should add a bid gooseberry size tamarind But its not necessary to include all these vathals, but indeed it’s a vathal kuzhambu :)

  • All Vathals(as mentioned above)-few
  • Very thick tamarind extract-1 Cup
  • Shallots- 5-6
  • Garlic-5 pieces
  • Tomato-1 sliced
  • Sesame oil-2 Tspn
  • Fenugreek seeds-1/2 Tspn
  • Turmeric Powder-1/4 Tspn
  • Mustard-few
  • Curry leaves-few
  • Salt-To Taste.
To Grind:
  • Urad dal- 1/2 Tbsp
  • Red chillies - 5
  • Coriander -1 Tbsp
  • Chana dal-1/2 Tbsp
  • Cumin seeds – few


  • Soak all the vathals in hot water for 10 minutes. This removes the impurities if any.
  • In a pan, add all the items under To Grind. Dry roast it and grind to a fine powder and keep aside.
  • In another pan, add oil and temper with mustard, curry leaves, fenugreek and all the vathals and saute well for few minutes.
  • Add onions, garlic and saute again, when onion turns soft add the sliced tomatoes and saute again for few minutes.
  • Add the extracted tamarind water and turmeric powder and the grounded powder. Let it boil until the curry starts thickening. Transfer to serving bowl and serve hot.

"You can add extra chili powder if you want the curry more spicy."

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