Vatha Kulambu Recipe: A Tangy and Spicy South Indian Delight

Vatha Kulambu is a popular South Indian dish known for its tangy, spicy, and rich flavors. This traditional Tamil Nadu curry is typically made with dried vegetables or tamarind, making it an ideal accompaniment to steamed rice. It’s a flavorful mix of spices, tamarind, and various ingredients that come together to create a comforting dish. Here’s how you can prepare this delicious curry at home.

Ingredients:

• For the Vatha Kulambu Masala:
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1 tsp black peppercorns
  • 1 tsp fenugreek seeds
  • 2 dried red chilies
  • 1 tbsp grated coconut (optional)
• For the Curry:
  • 2 tbsp sesame oil (or any cooking oil)
  • 1 tsp mustard seeds
  • 1 pinch of asafoetida (hing)
  • 1 small onion, chopped
  • 2-3 garlic cloves, finely chopped
  • 1 medium tomato, chopped
  • 2 tbsp tamarind paste (or a small lemon-sized ball of tamarind soaked in warm water)
  • 1-2 tbsp sambar powder (optional for extra flavor)
  • 1 tbsp turmeric powder
  • 1 tbsp chili powder
  • Salt to taste
  • 1 sprig curry leaves
  • 2 cups water
  • 1/2 cup dried vegetables (e.g., dried berries, dried drumstick, or any preferred vathals)

Instructions:

Step 1: Roast the Masala

1. Prepare the Masala: In a small pan, dry roast cumin seeds, coriander seeds, black peppercorns, fenugreek seeds, and dried red chilies. Once roasted and aromatic, remove them from the heat and let them cool.
2. Grind the Masala: After cooling, grind the roasted spices into a fine powder. Add grated coconut if you prefer a richer flavor. Set aside.

Step 2: Prepare the Curry

1. Temper the Spices: Heat sesame oil in a large pan over medium heat. Add mustard seeds and let them splutter. Then, add a pinch of asafoetida and curry leaves.
2. Sauté the Aromatics: Add chopped onions and garlic to the pan. Sauté until they turn golden brown.
3. Cook the Tomatoes: Add the chopped tomatoes and cook until they soften and turn mushy. You can also add salt, turmeric, and chili powder at this stage.
4. Add Tamarind: Add tamarind paste to the mixture, followed by the ground masala powder. Stir well and let the mixture simmer for about 5 minutes.
5. Add Water: Pour in the 2 cups of water, stirring to combine everything. Bring it to a boil and then reduce the heat to let it simmer for 10-15 minutes, allowing the flavors to meld.
6. Add Dried Vegetables (Vathals): Add the dried vegetables or any dried fruits like berries to the curry. Let them cook for another 10 minutes until they become tender and infused with the spices.
7. Adjust the Consistency: You can adjust the consistency of the gravy by adding more water if it’s too thick. Keep the curry at a medium consistency to make it perfect for mixing with rice.

Step 3: Final Touches

• Once the curry is ready, taste it and adjust the salt and spice levels if needed.
• The Vatha Kulambu should have a balanced tangy, spicy, and slightly bitter taste, making it a perfect pair for hot steamed rice.

Serving Suggestions:

Vatha Kulambu is best served with steamed rice, along with a side of crispy papadam or fryums. For an extra layer of flavor, you can also serve it with a portion of plain curd (yogurt) to balance the heat.

Tips for Perfect Vatha Kulambu:

1. Use good quality tamarind to get that authentic tangy taste.
2. Roasting the spices and grinding them fresh enhances the flavor of the curry.
3. Vatha kulambu can be made with different vathals like sundakkai (turkey berries), manathakkali, or even dried vegetables of your choice.
4. Adjust the spice level based on your preference. Add more dried chilies or use milder chili powder if you want it less spicy.

Conclusion:

Vatha Kulambu is a timeless South Indian comfort food that adds a rich, tangy, and spicy kick to your meal. Whether you’re preparing a festive feast or simply craving something flavorful, this dish is sure to satisfy your taste buds. Enjoy this delicious curry with steamed rice for an authentic South Indian experience!

Happy cooking!