Sunday, September 14, 2008

Vathal kuzhambu

This is one of the famous gravy in South India. My mom do this with sambar powder, but there are other ways also to do this.


  • Sundakai/ other kind of vathal -10 to 12(available in asian shops)
  • Garlic-8
  • Large Onion-1
  • Sambar powder-1 1/2 heaped teaspoon (see previous posts to know the ingredients of sambar powder)
  • Cumin seeds(jeera)-1 teaspoon
  • Grated coconut-3 heaped teaspoon
  • Gingerly oil(Sesame seed oil)-3 tablespoon
  • Tamarind- size of a small lemon
  • Salt


  • Soak the tamarind in very little warm water for 15 minutes and extract thick juice out of it.
  • Heat the pan and roast the grated coconut in medium flame without oil.
  • Fry the grated coconut evenly, till it becomes roasted to evenly golden brown.
  • Allow it to cool and then grind it with onion and cumin seeds into a thick paste.
  • Heat oil in pan and roast the vathals till it becomes crispy.
  • Add the garlic and fry it with the lid closed.
  • When it is half cooked, add the paste and the sambar powder, along with very little amount of water.
  • Add required salt and allow it to cook with the lid closed for few minutes.
  • When the garlics are cooked well and when the oil comes out, add the tamarind juice.
  • Allow it for few more minutes, till it becomes a thick gravy.
  • Serve it with hot plain rice along with appalam (or papadam) which is said to be a perfect combination...

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