Onion And Bell Pepper Vatha Kuzhambu

Onion And Bell Pepper Vatha Kuzhambu - Plattershare - Recipes, food stories and food lovers
Vathakuzhambu is the traditional spicy and tangy gravy that is served with rice and pappad. The gingelly oil is used liberally for making any type of vathakuzhambu and it gets special flavour due to the roasted fenugreek. This kuzhambu gives exotic taste and flavour additionally because of the flavour of shallots and bell peppers...
4 from 1 vote
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Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Served As: Lunch
Recipe Cuisine Type: Indian
Recipe Taste: Salty, Sour, Spicy, Sweet, Tangy
Servings 4


  • a large Tamarind Juice or lemon, or tamarind from lemon size tamarind
  • 3 spoons Gingelly Oil tb
  • 4 spoons Sambhar Powder tea full
  • 2 Red Chillies
  • 1 pinch Turmeric Powder
  • Gooseberry or jagerry jagerry size
  • 2 spoons Fenugreek tea
  • 1 spoons Mustard Seeds tea
  • leaves Curry
  • 15 Bell Peppers or shallots, or capsicum shallots and chopped from capsicum


  • Heat a wok with oil and do the seasoning with mustard seeds, fenugreek seeds and red chillies. Once they splutter and fenugreeks become brown add the onions and capsicums to it and fry for a minute.
  • Add the Sambhar Powder to the frying stuff and stir well. Now Pour the tamarind juice to it and add turmeric powder and salt. Let it to boil till the kuzhambu thickens. Add curry leaves ans jagerry piece and stir well.
  • When the oil starts to separate from the kuzhambu switch off the stove.
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4 from 1 vote

Subhashni Venkatesh
Subhashni Venkatesh

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