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Karaikudi Vaththa Kulambu

The document provides a recipe for traditional Karaikudi Vaththa Kulambu from Tamil Nadu. It explains that the key is roasting the sambhar powder before adding other ingredients like small onions and garlic. Allowing the kulambu to boil well until the oil separates is another important step. Traditionally it is made in a kachchatti pot, which is said to give it an extra special taste. The kulambu is described as bitter, tangy and spicy, with a bit of jaggery to balance the flavors.

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Krish
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202 views2 pages

Karaikudi Vaththa Kulambu

The document provides a recipe for traditional Karaikudi Vaththa Kulambu from Tamil Nadu. It explains that the key is roasting the sambhar powder before adding other ingredients like small onions and garlic. Allowing the kulambu to boil well until the oil separates is another important step. Traditionally it is made in a kachchatti pot, which is said to give it an extra special taste. The kulambu is described as bitter, tangy and spicy, with a bit of jaggery to balance the flavors.

Uploaded by

Krish
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Karaikudi Vaththa Kulambu ~

Making perfect vaththa kulambu and kaara kulambu remained as a dream to me before.
Now I have a favorite chef, from whom I learned to make perfect traditional Settiyar
style vaththa kulambu. I have prepared vaththa kulambu with same ingredients, but
now I know, the order in which the ingredients should be put to cook. simple tricks!
come on I will teach you, what I learned.
The tricks I learned this time is to roast the sambhar powder, before adding the small
onions and garlic. next trick is allowing the kulambu to boil well and let the kulambu
leave oil in the sides of the pan.
Traditionally vaththa kulambu is made in kachchatti, it seems the kachchatti made
kulambu is extra special in taste. Still in many brahmin house-hold, making
vathakulambu in kalsatti is in practice. When I visited a mess in west mambalam, few
people were having curd rice and vaththa kulambu as the side dish. even I started to eat
like that way back home, it is better than eating with pickle! Try for yourself!
This vaththa kulambu will be bitter, tangy and spicy. a bit of jaggery makes all the taste
get balanced. No wonder, this vaththa kulambu remains as favorite to many people.

Karaikudi Vaththa Kulambu Recipe


Prep Time: 10 mins
Cooking Time: 20 mins
Serves: 4
Recipe Cuisine: Indian
Recipe Type: Curry
Ingredients:
Sundaikkai, Manithakkali vathal - 1/2 cup
Old tamarind- rolled to a size of lemon
Small onions - 2 cup (30 no.)
Garlic - 1/2 cup (10 no.)
Sambar powder - 6 tsp's
Jaggery - a wee bit
For Tempering:
Gingeli oil / Nallennai - 1/2 cup
Mustard - 1 tsp
Fenugreek / vendhayam - 1/2 tsp
Cumin / Jiragam - 1/2 tsp
Chana dal / Kadala paruppu - 2 tsp
Dry red chilli/varmilagai - 2
Curry leaves 2 sprigs
Asafoetida powder - 1/2 tsp

Method:
1. Soak the tamarind in 1/2 cup of warm water for about 10-15 minutes. Squeeze the
tamarind and get the extract in a bowl. repeatedly add water to tamarind and squeeze it
twice. this helps in taste.
2. Peel the outer skin of small onions and garlic and keep aside.
3. Heat a tsp of oil in a small pan and roast the sundaikkai and manithakkali vathal in
medium flame for about a minute.
4. Heat a thick bottomed pan, add 1 cup of sesame oil, when the oil is hot, drop in the
mustard and let it pop, then add chana dal, jeeragam, fenugreek, dry red chilli, asafoetida
powder and curry leaves.
5. Next add in the sambhar powder in slow flame. roast the sambhar powder in slow flame
for about 1-2 minutes, till you see change in colour.
6. Then add the small onions and garlic, roast the onions and garlic in slow flame for
about 5 minutes, till the shallots and garlic turn soft and cooked.
7. Now, when the small onions and garlic are cooked, add in the tamarind water and some
curry leaves. add salt to taste and stir well. let the kulambu boil in medium flame for about
5 minutes.
8. The oil should separate from the curry, only on seeing that, add in the roasted
sundakkai vathal. Add a small piece of jaggery at the end. again let the kulambu boil for
about 2-3 minutes.
Switch off the flame and serve hot with rice and vadagam. Few people like to have this
vaththa kulambu as a side, for yogurt rice.
Notes:
I have added medium amount of tamarind, you may increase to a small lemon sized one,
if you prefer more tangy kulambu!.
Vaththa kulambu stays good for 2-3 days in room temperature.
While you want to prepare food for travel, prepare this kulambu the earlier night. prepare
it little thick. next day, mix the kulambu with hot rice and pack for your travel.
it should keep well for 6-8 hours.
Add little salt to the kulambu, as the sundakka vathal and manathakkali vathal has salt in
it. so it will get balanced in the kulambu.

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