Vatha Kuzhambu (Tamarind Curry)

Vatha Kuzhambu (Tamarind Curry)

Vatha Kuzhambu is a signature tamil dish featuring sun-dried berries (usually sundakkai or manathakkali) simmered in a tangy tamarind base with roasted spices. Traditionally made with cold-pressed sesame oil, it's cooked slowly to deepen the flavors and is often paired with paruppu sadam.

Prep Time

10 Minutes
Cook Time

20 Minutes
Serving

3 to 4 People
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A temple-style kuzhambu that hits that perfect tangy-spicy balance — you’ll keep coming back for more!

Ingredients

  • Sastha Sesame Oil – 4 tbsp
  • Sundakkai Vathal – 2 tbsp
  • Tamarind – small lemon-sized ball (soaked in 1.5 cups warm water)
  • Mustard seeds – 1 tsp
  • Fenugreek seeds – 1/2 tsp
  • Hing/ Asafoetida – 1/4 tsp
  • Curry leaves – a handful
  • Turmeric powder – 1/4 tsp
  • Sambar powder – 2 tsp
  • Jaggery – 1/2 tsp (optional)
  • Salt – to taste

Instructions

  • Heat Sastha Sesame Oil in a kadai and fry sundakkai vathal till dark and crisp. Set aside.
  • In the same oil, temper mustard, fenugreek, hing, and curry leaves.
  • Add sambar powder and turmeric; sauté for 10 seconds on low flame.
  • Pour in the tamarind extract and salt. Bring to a boil.
  • Add the fried sundakkai and simmer for 15–20 minutes until oil floats on top.
  • Add jaggery for balance (optional).
  • Serve with hot rice and ghee-drizzled paruppu (dal).