Vatha kulambu/ sundakkai vatha kulambu

Vatha kulambu recipe with step by step pictures 

              Vatha kulambu is an authentic south Indian recipe that is accompanied with steamed rice. It can be made with any of the vathal like,  sundakkai vathal,  mango vathal,  manathakkali vathal,  etc.,  Today i made this vatha kulambu using sundakkai (turkey berry) vathal.  Sundakkai has bitter taste.  In this recipe,  we are adding tamarind and jaggery,  so it balances the bitterness of sundakkai vathal.  I like the bitter and sour  taste of itwebsite . Lets get to the recipe.

Enjoy the food! 

.  Sundakkai/ turkey berry vathal - 1 cup 

.  Shallots - 15 nos. 

.  Garlic cloves  - 6

.  tomato - 1 small tomato ( Finely chopped)

.  tamarind - 1 lemon size 

.  Turmeric powder  - 1 pinch 

.  Chilli powder  - 2 tsp 

.  Coriander powder - 1 tblsp 

.  Salt to taste 

.  Coconut milk - 1/2 cup 

.  Jaggery - 1 cube 

.  Mustard seeds - 1 tsp 

.  Urad dal - 1 tsp 

.  Fenugreek seeds - 1 tsp 

.  Dry red Chilli - 2 

.  Sesame oil/ gingelly oil - 4 tblsp 

Method :

           1.  Heat oil in a kadai.  Add mustard seeds,  fenugreek seeds.  After it crackle,  add urad dal and dry red Chilli.  

          2.  Add shallots and garlic.  Saute for a min.  Add sundakkai vathal.  Saute for 30 secs.  Add chopped tomato . Mix well.  Add turmeric powder,  chilli powder and coriander powder.  Mix well. 

        3.  Add tamarind water.  Add 1 cup of water and salt.  Mix well and cook for 10 min.  Add coconut milk.  Cook for 5 min. 

      4.  Add jaggery.  Mix well.  Cook until oil separates.  Serve. 

Pictorial : 

         1) Heat oil in a kadai. 

          2) Add mustard seeds and fenugreek seeds. 

         3) After it crackle,  add urad dal and dry red Chilli. 

       4) After it gets golden brown,  add shallots and garlic. 

       5) Saute for a min.  Add sundakkai vathal.  

       6) Saute for 1 min.  Add chopped tomato. 

       7) Saute until mushy.  Add turmeric powder,  chilli powder and coriander powder. 

       8) Mix well. 

       9) Add tamarind water. 

       10) Add 1 cup of water. 

       11) Add salt. 

        12) Mix well.  Cook for 10 min in medium flame. Add coconut milk. 

        13) Cook for 5 min. Add jaggery. 

           15) Cook until oil separates. 

          16) Serve. 

Note :

        1.  using gingelly oil/ sesame oil gives you the best taste of it and gives you nice aroma. 

        2.  Adding jaggery balances the bitterness and sourness of this recipe.  If you  like bitter taste,  then skip that step.