KATHIRIKAI VATHAL KULAMBU

Vatha kulambu is a classic South Indian tamarind-based gravy, especially popular in Tamil Nadu cuisine. “Vathal” refers to sun-dried vegetables and the “kulambu” refers to the gravy. It is spicy and tangy curry with a rich flavour to it. It is usually served with hot steamed rice, along with any vegetable poriyal or appalam.

Kathirikai vathal kulambu is made with KATHIRIKAI VATHAL( sun-dried eggplant). This is a post-partum recipe. Kathirikai vathal is made by boiling eggplant with salt and then sun-dried. This sun-dried eggplant helps to increase the supply of breastmilk.

ABOUT THE RECIPE:

Traditionally, this recipe is made with sesame oil. This recipe requires a little extra oil. The oil acts as a preservative for this recipe. This recipe can be stored at room temperature for about a month, and can be stored in refrigerator for over an year. It has a thick consistency and tastes even better with time as the flavours deepen.

INGREDIENTS FOR KATHIRIKAI VATHAL KULAMBU:

• KATHIRIKAI VATHAL – 1 CUP
• ONIONS (MEDIUM SIZE/DICED) – 3 NOS.
• TOMATO PUREE – 1 CUP
• TAMARIND – 1 LARGE LEMON SIZE
• GARLIC (PEELED) – 1/2 CUP
• KULAMBU POWDER – 4 TBSP
• MUSTARD SEEDS – 1 TSP
• URID DHAL – 1 TSP
• CUMIN SEEDS – 1 TSP
• FENUGREEK SEEDS – 1/2 TSP
• CURRY LEAVES – FOR GARNISHING
• SALT – AS REQUIRED
• SESAME OIL – 1.5 CUP

HOW TO MAKE KATHIRIKAI VATHAL KULAMBU:

• Soak 1 large lemon size tamarind in water for 20 minutes. After 20 minutes, squeeze it and extract the puree.

• Heat a cooking pot, and add 1.5 cups of oil to it. Once the oil is heated, add the kathirikai vathal to it and fry them.

• Once fried, filter the oil and transfer it to a plate. Keep them aside.

• In the same cooking pot, add the mustard seeds, urid dhal, cumin seeds and fenugreek seeds. Since, the oil is hot, it will start to fry as soon as you add them.

• Then add the garlic and saute it for 30 seconds.

• After 30 seconds, add the diced onions to it. Also, add the salt and mix it well. Let it cook until the onions turn transluscent.

• Once the onions turn translucent, add the tomato puree to it. Mix it well.

• Turn the flame to medium-low, and add the kulambu powder to it. Mix it well.

• Cook it on medium-low flame, until the oil start to seperate.

• Once the oil start to seperate, add the tamarind puree to it. Turn the flame to medium-high. Mix it, cover it and cook it for 2 to 3 minutes.

• After 2 to 3 minutes, open it and add the fried kathirikai vathal to it. Mix it well.

• Cover it, and cook it on medium-high for about 5 minutes. Then turn the flame to medium-low, and cook it for about 20 minutes.

• After about 25 minutes, open the lid. The oil will start to ooze out. If it is still watery, turn the flame to medium-high and cook it for another 3 to 4 minutes.

• Once the oil start to ooze out, garnish it with curry leaves and turn off the flame.

YUMMY AND DELICIOUS KATHIRIKAI VATHAL KULAMBU IS READY.

SERVE IT WITH HOT STEAMED RICE.

I HAD KATHIRIKAI VATHAL KULAMBU WITH HOT STEAMED RICE AND CABBAGE PEAS PORIYAL.

KATHIRIKAI VATHAL KULAMBU

Recipe by foodpassion1513

Servings

~15

servings

Prep time

30

minutes

Cooking time

45

minutes

Calories

150

kcal

Vatha kulambu is a classic South Indian tamarind-based gravy, especially popular in Tamil Nadu cuisine. “Vathal” refers to sun-dried vegetables and the “kulambu” refers to the gravy. It is spicy and tangy curry with a rich flavour to it. It is usually served with hot steamed rice, along with any vegetable poriyal or appalam.
Kathirikai vathal kulambu is made with KATHIRIKAI VATHAL( sun-dried eggplant). This is a post-partum recipe. Kathirikai vathal is made by boiling eggplant with salt and then sun-dried. This sun-dried eggplant helps to increase the supply of breastmilk.

Ingredients

• KATHIRIKAI VATHAL – 1 CUP

• ONIONS (MEDIUM SIZE/DICED) – 3 NOS.

• TOMATO PUREE – 1 CUP

• TAMARIND – 1 LARGE LEMON SIZE

• GARLIC (PEELED) – 1/2 CUP

• KULAMBU POWDER – 4 TBSP

• MUSTARD SEEDS – 1 TSP

• URID DHAL – 1 TSP

• CUMIN SEEDS – 1 TSP

• FENUGREEK SEEDS – 1/2 TSP

• CURRY LEAVES – FOR GARNISHING

• SALT – AS REQUIRED

• SESAME OIL – 1.5 CUP

Directions

• Soak 1 large lemon size tamarind in water for 20 minutes. After 20 minutes, squeeze it and extract the puree.
• Heat a cooking pot, and add 1.5 cups of oil to it. Once the oil is heated, add the kathirikai vathal to it and fry them.
• Once fried, filter the oil and transfer it to a plate. Keep them aside.
• In the same cooking pot, add the mustard seeds, urid dhal, cumin seeds and fenugreek seeds. Since, the oil is hot, it will start to fry as soon as you add them.
• Then add the garlic and saute it for 30 seconds.
• After 30 seconds, add the diced onions to it. Also, add the salt and mix it well. Let it cook until the onions turn translucent.
• Once the onions turn translucent, add the tomato puree to it. Mix it well.
• Turn the flame to medium-low, and add the kulambu powder to it. Mix it well.
• Cook it on medium-low flame, until the oil start to seperate.
• Once the oil start to seperate, add the tamarind puree to it. Turn the flame to medium-high. Mix it, cover it and cook it for 2 to 3 minutes.
• After 2 to 3 minutes, open it and add the fried kathirikai vathal to it. Mix it well.
• Cover it, and cook it on medium-high for about 5 minutes. Then turn the flame to medium-low, and cook it for about 20 minutes.
• After about 25 minutes, open the lid. The oil will start to ooze out. If it is still watery, turn the flame to medium-high and cook it for another 3 to 4 minutes.
• Once the oil start to ooze out, garnish it with curry leaves and turn off the flame.
• YUMMY AND DELICIOUS KATHIRIKAI VATHAL KULAMBU IS READY.