Vatha Kulambu Recipe: Vatha Kuzhambu is one of the simplest recipes I make at times, offering a really tasty and tongue-tickling dish. This vegan recipe is also quite nutritious.
Vathals, also known as sun-dried vegetables or berries, are soaked in buttermilk for several hours or overnight before being dried in the sun. In this recipe, I’ve shared the method of making Manathakkali Kuzhambu. Manathakkali refers to black nightshade berries, also known as makoy in Hindi.
The unripe green berries are soaked in buttermilk, sun-dried, and can later be fried with very little oil, served with Curd Rice or rasam-rice. A simple kuzhambu can also be made with these sun-dried berries.
Manathakkali Vathal Kulambu recipe offers health benefits. The berries aid digestion and help in getting rid of stomach infections. This kuzhambu also improves appetite. (Vatha Kulambu Recipe)
The taste of Manathakkali Kuzhambu is complex, with sour, bitter, spiced, salty, and astringent flavors. It’s best served with steamed rice, where the flavors mellow a bit. Savoring Vathal Kulambu is an acquired taste, and you may or may not like it at first.
A few points to remember when making perfect Vatha Kuzhambu:
- Use dark or old tamarind for a deep sour taste.
- Be generous with oil to keep the kuzhambu good for about a week in the fridge and enhance the taste.
- Use sesame oil (gingelly oil) for authentic flavor.
- Fry sambar powder in oil to release its flavors.
- Add rice flour for slight thickening of the gravy.
- Add a bit of jaggery to balance sourness and bitterness.
- Vatha Kuzhambu is best served with steamed rice. Accompany with a side vegetable dish like vazhakkai poriyal, potato fry, french beans poriyal, or suran fry for a wholesome meal.
- With Vatha Kuzhambu, I recommend serving a side vegetable dish with subtle sweet undertones, devoid of any spiciness or bitterness.
Ingredients: Vatha Kulambu Recipe
For soaking tamarind:
- 1 lemon-sized tamarind ball or 1 tablespoon tightly packed tamarind
- 1 cup hot water
For making vatha kulambu:
- 3 tablespoons sesame oil (gingelly oil)
- 3 tablespoons sun-dried black nightshade berries (manathakkali vathal)
- ½ teaspoon mustard seeds
- ½ teaspoon fenugreek seeds
- 1 to 2 dry red chilies, broken and seeds removed
- 8 to 10 curry leaves
- 1 pinch asafoetida (hing)
- 1.5 to 2 tablespoons sambar powder
- 2 cups water
- Salt as required
- 1 teaspoon rice flour (optional)
- ½ teaspoon jaggery (optional)
Instructions: Vatha Kulambu Recipe
For soaking tamarind:
- In a bowl, take 1 lemon-sized tamarind ball or 1 tablespoon tightly packed tamarind. Preferably use aged and dark tamarind.
- Add 1 cup hot water. Cover and soak the tamarind for 20 to 30 minutes, then squeeze it to extract the pulp into the water. Keep tamarind pulp aside.
For making vatha kuzhambu:
- Heat three tbspn sesame oil (gingelly oil) in a pan. Keep the flame low and add ½ teaspoon mustard seeds. Let the mustard seeds crackle.
- Keeping the flame low, add ½ teaspoon fenugreek seeds, 1 to 2 dry red chilies, 8 to 10 curry leaves, and 1 pinch asafoetida (hing). Fry and stir till the red chilies change color.
- Still on low flame, add 3 tablespoons manathakkali vathal (sun-dried black nightshade). While stirring continuously, fry the manathakkali for a few seconds until their color changes, making sure not to burn them. Then, turn off the heat and add 1.5 to 2 tablespoons of sambar powder. Fry for 1 minute or until fragrant, making sure the sambar powder does not get burnt.
- Add the tamarind pulp and 2 cups water. Stir well.
- Add salt to taste. Mix well and let the vatha kuzhambu come to a boil on medium-low flame for about 25 to 30 minutes.
- Continue to simmer until the curry or gravy thickens slightly, and you see some oil specks on the top.
- Then add 1 teaspoon rice flour (optional) and ½ teaspoon jaggery (optional). Mix well and simmer for an additional 4 to 5 minutes.
- After switching off the flame, let the kuzhambu rest for 1 to 2 minutes to allow the oil to separate.
- Check the taste and add more salt if required.
- Serve vatha kuzhambu with steamed rice.
Conclusion:
Vatha Kulambu Recipe is a simple yet flavorful dish that offers a unique blend of tastes and textures. Whether you’re a fan of its complex flavors or trying it for the first time, this vegan recipe is both nutritious and delicious. By following the provided tips and serving suggestions, you can elevate your Vatha Kuzhambu experience and enjoy a satisfying meal with steamed rice and a side vegetable dish.
FAQs about Vatha Kulambu Recipe
What makes Vatha Kuzhambu unique?
Vatha Kuzhambu stands out for its complex flavors, combining sour, bitter, spiced, salty, and astringent tastes. It’s a dish that offers a truly unique and delightful culinary experience.
What are the health benefits of Manathakkali Vathal Kulambu?
Manathakkali Vathal Kulambu offers various health benefits. The berries used in the dish aid digestion, help in eliminating stomach infections, and improve appetite, making it a nutritious addition to your diet.
How should I serve Vatha Kuzhambu?
Vatha Kuzhambu is best served with steamed rice. To complement its flavors, consider serving it with a side vegetable dish that has faint sweet notes and is not spicy or bitter, such as vazhakkai poriyal or potato fry.
What are some key tips for making perfect Vatha Kuzhambu?
To achieve the best results, use dark or old tamarind for a deep sour taste, be generous with oil to enhance the flavor and preserve the dish, use sesame oil (gingelly oil) for authentic taste, fry sambar powder in oil to release its flavors, add rice flour for slight thickening of the gravy, and consider adding a bit of jaggery to balance sourness and bitterness.
Can I make Vatha Kuzhambu in advance?
Yes, you can prepare Vatha Kuzhambu in advance and store it in the refrigerator for a few days. Simply reheat it before serving to enjoy its delicious flavors.
