Spicy South Indian Vatha Kuzhambu

Spicy South Indian Vatha Kuzhambu

This traditional South Indian tamarind curry delivers an irresistible combination of tangy, spicy, and aromatic flavors. Made with crispy turkey berry vathal and a perfect blend of spices, this comfort food pairs beautifully with steamed rice and makes for a soul-warming meal that connects you to generations of home cooking.

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Course: Main Course

Cuisine: Indian

Keyword: Curry

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings:

Calories: 145kcal

Equipment

Ingredients

Lemon-sized piece of tamarind
1/4 cup dry turkey berry sundakkai vathal or Manathakkali vathal
3 tablespoons sesame oil or gingelly oil
1 teaspoon mustard seeds
1 teaspoon urad dal
1/2 teaspoon cumin seeds
10-12 curry leaves
1/4 teaspoon asafoetida
2 medium onions or 8-10 shallots sliced
4-5 garlic cloves minced
2 teaspoons red chili powder
1 teaspoon coriander powder
1/2 teaspoon turmeric powder
1 teaspoon sambar powder optional
Small piece of jaggery
Salt to taste
1 teaspoon rice flour optional
2-3 cups water

Instructions

Soak tamarind in 1 cup warm water for 15 minutes and extract thick juice by squeezing and straining.
Heat oil in a heavy-bottomed pan and fry turkey berry vathal until crisp and golden. Remove and set aside.
In the same oil, add mustard seeds, urad dal, cumin seeds, curry leaves, and asafoetida. Fry until fragrant and dal turns golden.
Add sliced onions and minced garlic, sauté until onions are lightly golden.
Pour in tamarind extract and add 1-2 cups water. Bring the mixture to a rolling boil.
Add red chili powder, coriander powder, turmeric powder, and sambar powder if using. Mix well to prevent lumps.
Boil for 5-10 minutes, then add salt and jaggery. Taste and adjust seasoning.
Add the fried vathal back to the curry and simmer on low heat for 10-15 minutes until oil begins to separate on the surface.
If desired, mix rice flour with a little water and add to thicken the curry.
Garnish with fresh curry leaves and serve hot with steamed rice.

Notes

Adjust tamarind quantity based on your preference for tanginess - start with less and add more if needed

Jaggery helps balance the sourness, but you can substitute with a pinch of sugar

If turkey berry vathal is unavailable, use dried okra or eggplant as alternatives

The curry tastes even better the next day as flavors meld together - store in refrigerator for up to 3 days

For a richer flavor, use sesame oil specifically as it adds authentic South Indian taste

Rice flour helps thicken the curry but can be omitted for a thinner consistency

Always fry vathal separately first to maintain their crispiness in the final dish

Nutrition