4 days ago
How To Make Authentic Vatha Kulambu -Sambar's Spicier Cousin That Deserves A Spot In Your Meals
South Indian cuisine is not just about idlis and dosas. Though we love those too, it is a rich, diverse culinary landscape that stretches from the coconut-laced curries of Kerala to the fiery chutneys of Andhra Pradesh, the rice-based feasts of Karnataka, and the deeply spiced gravies of Tamil Nadu. What makes this cuisine remarkable is its versatility and ability to transform humble, everyday ingredients into layered, complex, and soul-satisfying dishes. And nestled within this flavourful tapestry is a dish that is often underrated but utterly delicious: Vatha Kulambu, which is bold, spicy, and unapologetically tangy.
What Is South Indian Vatha Kulambu
This dish is a classic from Tamil Nadu's rich culinary repertoire. It is a tamarind-based gravy, slow-simmered with aromatic spices and typically thickened using sambar powder - the kitchen hero of a South Indian household. The word 'vatha' comes from the Tamil root 'vathal', referring to the sun-dried berries (sundakkai vathal) added to the 'kulambu' or gravy for depth and texture.
For the unversed, sundakkai vathal are basically dried turkey berries, which pop and sizzle when dropped into hot sesame oil, adding an earthy bitterness that perfectly balances the tang of tamarind. However, the curry leaves room for variation. Some people toss in tiny pearl onions, garlic cloves, or even brinjal to give the kulambu a bit more bite and body. Whereas some like to include dried manathakkali (black nightshade berries), lending their own bitter charm to the gravy.
Vaatha Kulambu tastes great with rice
How To Make South Indian Vatha Kulambu - A Step-By-Step Recipe
Ingredients:
Sundakkai vathal (dried turkey berries) - 2 tbsp
Tamarind paste - 2 tbsp
Water - 2 cups
Sambar powder - 2 tbsp
Turmeric powder - A pinch
Jaggery - half tsp
Salt - to taste
Sesame oil - 2 tbsp
Mustard seeds - 1 tsp
Fenugreek seeds - a pinch
Dried red chillies - 2
Curry leaves - 1 sprig
Hing - a pinch
Instructions:
Step 1. Heat sesame oil in a kadai. Add the sundakkai vathal and fry until they puff up and turn dark brown. Remove and set aside.
Step 2. In the same oil, add mustard seeds. Once they splutter, add fenugreek seeds, dried red chillies, curry leaves, and hing.
Step 3. Pour in the tamarind extract. Add turmeric, sambar powder, salt, and jaggery. Stir well.
Step 4. Let the mixture boil on medium heat for 10 - 12 minutes, or until it thickens and the raw smell of tamarind disappears.
Step 5. Add the fried vathals back into the kulambu. Simmer for another 2 - 3 minutes.
Quick Tips:
Sesame oil is the key. It adds a nutty depth and authentic flavour.
If you do not have vathals, you can use sauted shallots or brinjal as a variation.
Let it rest for a few hours for the flavours to deepen beautifully over time.
How to Eat It Like A Local
Vatha Kulambu is best enjoyed with steamed rice, a spoon of ghee, and a side of paruppu thogayal (lentil chutney) or kootu (vegetable-lentil stew). Add a crispy appalam (papad) or a dollop of curd on the side, and you have got yourself a meal that is both humble and heavenly.
And guess what, it tastes even better the next day when the flavours infuse better. So, the next time you are looking to spice up your meal or feel like a warm hug from the inside out, make yourself a pot of Vatha Kulambu. You might just find yourself coming back for seconds. And thirds.
