A lip-smacking South Indian delicacy vathal kuzhambu/tangy and spicy gravy prepared with a fresh ground coconut masala. Check out the delicious arachuvitta vathal kuzhambu recipe with step-wise pictures.

For traditional vathal kuzhambu, we use sun-dried vegetables called vathals. But for this kind, along with sun-dried vegetables, we use onion, tomatoes, and also fresh veggies like drumstick, brinjal, okra. Fresh vegetables are entirely optional. I have tried this kuzhambu with and without vegetables. This arachuvitta vatha kuzhambu is much similar to Kalyana vathal kuzhambu served at weddings.

Arachuvitta | Varuthuaracha Means-

Arachuvitta is a Tamil word meaning “grinding” or “ground.” We have a lot of recipes like arachuvitta sambar, arachuvitta rasam, etc. Varuthuaracha is also a Tamil word; it’s two words – varuthu and arachu. Varuthu means to “roast,” and aracha means “grind.” Varuthuaracha means roasted and ground spice mix.

For these arachuvitta recipes, we roast the spices (most of the time) with or without coconut, then grind them and add it to the dish. The fresh spice mix/masala adds a unique taste to these dishes. That’s why they are so special. Some families called arachuvitta sambar, and some call varuthuaracha sambar.

This arachuvitta vathal kuzhambu is one such delicious recipe with freshly roasted and ground spices and coconut.

My mom loves to watch cookery shows, and she notes down her favorite recipes. This vathal kuzhambu is one such recipe written down by my mom. I think she noted this recipe from Menu Rani Chellam’s cookery show. My mom shared it with me, and I adapted it and made this according to our taste preference.

Ingredients Required:

Now let me talk about the ingredients in detail. As mentioned before, for this vathal kuzhambu, we prepare the fresh masala. We include both coconut and onion in the spice paste. First, we cook the onions. I used one half of a medium-sized onion for the masala and used the remaining for the kuzhambu along with the veggie.

Next, we saute, coriander seeds, poppy seeds, and dried red chilies. I don’t roast the coconut separately, and I add the coconut to the hot pan and turn off the heat. But there is no harm in cooking it separately for a minute.

Note- I know poppy seeds are not allowed in some countries. If you can’t source poppy seeds, just skip it. Don’t look for substitutes. The texture will be slightly different. It will be more like dhaniya kuzhambu without coconut. You can also try adding 1 tsp of chana dal and 1 tbsp extra coconut.

Allow the mixture to cool and grind it into a smooth paste by adding water and set it aside.

Once the fresh masala is ready, you can make the kuzhambu quickly. I have made this kuzhambu with veggies and with cooked legumes like black chickpeas, cowpeas, and without any of the vegetables also. Also, you can add any sun-dried vathals. For this recipe, I went with black nightshade berries and one small brinjal.

The other unique thing in the recipe is the tempering ingredients. Usually, for sambar and kuzhambu, in our household, we use only mustard seeds and fenugreek seeds. For this recipe, we use mustard seeds, fenugreek seeds, urad dal, and chana dal also.

Now let me share how to make this arachuvitta vathal kuzhambu in detail with step-wise pictures.

Instructions With Step-Wise Pictures-

Preparing the Fresh Masala:

In a pan, heat one tsp of oil. When the oil is hot, add the chopped onion.

Saute until it is soft. Transfer it to a plate.

In the same pan, add the dried red chilies, coriander seeds, and poppy seeds. Roast it over medium-low heat for about a minute. Do not let the poppy seeds brown up.

Now add the coconut and mix it well and turn off the heat.

Allow it to cool and grind into a paste by adding ¼ cup of water.

Preparing the Vathal Kuzhambu:

In a wide pan or kadai, heat the oil. When the oil is hot, add the mustard seeds, fenugreek seeds, urad dal, chana dal, curry leaves, and asafoetida. Add the dried black nightshade berries and fry them until it turns brown. By the time the mustard seeds will start to sputter as well.

Now add the remaining half of the chopped onion and veggies if using. Saute until the onion turns translucent.

Next, add the tomatoes, salt, ground turmeric, and red chili powder if using.

Mix well and cover and cook and until the tomatoes turn soft and mushy.
Add the tamarind paste and one cup of water. Mix well and simmer until the raw smell of the tamarind goes off. If you are using veggies, cook until the vegetables are soft and tender.

At this stage, add the ground paste and rinse the mixer-jar with half a cup of water and add it to the kuzhambu.
Let it simmer for 5 to 7 minutes. By this time, the kuzhambu will come to a boil. Once the kuzhambu starts boiling, turn off the heat.

That’s it. Yummy kuzhambu is ready. Serve it hot with rice and dry curries or kootu.

Recipe Notes-

If you are using drumstick, add it after the onion turns translucent, add the drumstick, and half a cup of water. Let the drumstick soften a bit. You can also microwave the drumstick for 5 to 7 minutes and add it to the kuzhambu. But I would recommend simmering it along with onion as it adds a nice flavor.
Check the consistency of the kuzhambu towards the end and adjust the water accordingly. If the kuzhambu is thick, then add ½ more cup of water and simmer for 2 to 3 minutes. If kuzhambu is thin in consistency, then mix ½ tsp of rice flour with 2 tbsp of water and add it to the kuzhambu. Bring it to a boil and turn off the heat. Kuzhambu thickens as it cools down. Don’t add extra rice flour.
As always, adjust salt and spice according to your preference. The same goes for tamarind also. I have explained about tamarind in my vathal kuzhambu post. The tamarind you use plays a significant role. The age of the tamarind determines the tanginess and the color of the kuzhambu. So adjust the tamarind according to the variety you have.
You can use veggies like brinjal, okra, drumstick for this kuzhambu. I have also included cooked cowpeas and black chickpeas in this kuzhambu.
Red chili powder is optional. You can even grind it along with the spice mix. Instead of red chili powder, you can add sambar powder too.

PS: If you try this arachuvitta vathal kuzhambu recipe, please don’t forget to comment and rate this recipe. Also, please check out my videos and do subscribe to my YouTube channel.

If you like this vathal kuzhambu, you might also like these kuzhambu recipes from my blog archives. Do check it out.

Update Notes: This recipe was originally posted in 2014 but now updated with new step-wise photos.

Arachuvitta Vathal Kuzhambu | Vathal Kuzhambu with Fresh Spice Mix

Arachuvitta | Varuthuaracha Means-

Ingredients Required: