Vatha Kulambu / Srirangam Vatha Kuzhambu

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Vatha Kulambu / Srirangam Vatha Kuzhambu - Plattershare - Recipes, food stories and food lovers

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4.41 from 5 votes
Indian

About Vatha Kulambu / Srirangam Vatha Kuzhambu

Vatha Kulambu, also known as Srirangam Vatha Kuzhambu, is a tangy and spicy delicacy from Tamil Nadu, celebrated for its heavenly taste and signature flavors. This beloved kuzhambu holds a special place in South Indian cuisine, with each region adding its unique twist. The Srirangam variation stands out for its distinctive aroma and depth, making it a cherished recipe across generations.
Traditionally, Vatha Kuzhambu is enjoyed as a side dish with curd rice, where a teaspoon of gingelly (sesame) oil mixed into steaming hot rice elevates the kuzhambu's flavors. Paired with roasted pappad, it creates a comforting and satisfying meal. The combination of tamarind pulp, onions, jaggery, and gingelly oil brings together a perfect balance of tanginess, spice, and subtle sweetness, making this dish truly irresistible.
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Recipe Time & More

Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Served AsLunch
Recipe TasteCrunchySaltySpicy
Calories 222 kcal
Servings 4

Ingredients
 

  • 1 Tamarind Pulp (large sized, or lemon, or tamarind from lemon size tamarind)
  • stick onion (optional baby chinna vengayam or drum)
  • 1 Jagerry (goose berry size)
  • 1.5 tsp Salt (or as per taste)
  • 100 ml Gingelly Oil (sesame)

For Tempering

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Instructions
 

  • For Vatha Kuzhambu Powder:_x000D_ _x000D_ Dry roast following items one by one in a pan to golden brown and powder them together ( Except Roasted Fenugreek) to fine powder after they cool down._x000D_ _x000D_ Fenu greek 2 t. spoons .Dry roast to golden brown and powder it
  • Coriander Seeds 4 t spoons_x000D_ Red chillies 6_x000D_ Pepper corns 2 t spoons_x000D_ Cumin seeds 1 t spoon_x000D_ Thur dal 2 t. spoons_x000D_ Chana dal / Kadalai paruppu 2 t.spoons_x000D_ Raw rice 1 t.spoon_x000D_ Urad dal 2 t..spoons_x000D_ Curry leaves hand ful (Washed neatly and wiped)
  • Heat a pan with 3/4 th of the oil mentioned._x000D_ Add mustard seeds, red chillies, asafoetida. Once they splutter add the curry leaves._x000D_ Now fry the baby onions / drumstick pieces in it for 2 minutes._x000D_ Add the powdered Fenugreek / venthaya powder tot he frying onions and stir.
  • Pour the tamarind juice in to it._x000D_ Add salt, turmeric powder and jagerry.
    Vatha Kulambu / Srirangam Vatha Kuzhambu - Plattershare - Recipes, food stories and food lovers
  • Allow them to boil till the onions / drumsticks become soft._x000D_ Add the Vatha Kuzhambu powder to the boiling stuff and mix well._x000D_ Wait till the kuzhambu thickens.
  • Finally add the remaining oil tot he boiling stuff and switch off the stove.

Recipe Notes

Instead of adding onions or drumstick you can also add fried Sun dried Turkey berry / Sundaikkai Vathal finally to the Vatha kuzhambu.

Additional Tips

  • For an authentic crunchy texture, add a handful of sundakkai (dried turkey berries) or manathakkali vathal (dried black nightshade berries) when tempering, as these traditional vathals absorb the kuzhambu and provide bursts of flavor.
  • If you prefer a thicker gravy, allow the kuzhambu to simmer uncovered on low heat for a longer period; this deepens both the consistency and the intensity of tangy-spicy flavors.
  • To enhance the aroma, finish the kuzhambu with a drizzle of raw gingelly oil just before serving, which brings out the nutty undertones and balances the spice.
  • Leftover vatha kuzhambu actually tastes better the next day as the flavors mature; store it in a clay pot or glass container for an earthy note and reheat gently before serving.
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4.41 from 5 votes

Recipe Nutrition

Calories: 222kcal | Fat: 25g | Polyunsaturated Fat: 7.5g | Monounsaturated Fat: 15g | Sodium: 855mg

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Subhashni Venkatesh
Subhashni Venkatesh

I am a native of Kanyakumari district, brought up in Tiruchirapalli, and settled in Tirunelveli. I started exploring cooking at the age of 15 and learned a variety of recipes from my two grandmothers, friends, aunts, mother, and mother-in-law.

Cooking is, of course, my passion. I work as a teacher, and my colleagues love to receive recipes and tips from me, just as I enjoy learning from them. My son and husband encourage me to experiment with and innovate new dishes."

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