• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Vidhya’s Vegetarian Kitchen logo
  • Home
  • About
    • VVK Galleries
    • VVK YouTube Channel
    • VVK Mentions
    • Privacy & Copyright Policies
  • Recipes
  • Shop
    • Amazon Shop
    • Cookbooks
  • Contact
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • About
  • Recipes
  • Shop
  • Contact Us
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » South Indian Kuzhambu Varieties » Karuvadaam Vathal Kuzhambu

    Karuvadaam Vathal Kuzhambu

    Posted on July 4, 2016 · Last Updated on November 9, 2021 · By Srividhya G · 10 Comments

    1 shares
    • Share
    • Tweet
    • Reddit
    Jump to Recipe Card

    Vathal Kuzhambu – spicy and tangy and lip-smacking tamarind gravy prepared with sun dried fryums and it is one of the common recipes in Tamil Nadu households. It’s doesn’t require any vegetables, also no toor dal (you can add it for tempering though) which obviously means no pressure cooking and also no coconut. All you need is sundried fryums or vathals as we say in Tamil, tamarind juice, sambar powder and you can prepare this in a jiffy. I have already posted Manathakkali Vathal Kuzhambu and also Ariachu vitta Manathakkali Vathal Kuzhambu. Here is my third vathal Kuzhambu recipe with Karuvadaam.

    KaruvadaamVathalKuzhambu

     

    This Kuzhambu is pretty much like manathakkali/sundaikai vathal Kuzhambu except for very little variations. Gingelly oil is preferred for the Kuzhambu but for this I went with both gingelly oil and regular oil. I added about a tsp of toor dal while tempering which adds unique flavor to this recipe. Next to rasam this Kuzhambu is my favorite and comfort food. Sutta Appalam (roasted papad) and this Kuzhambu is a heavenly combo and that’s how I serve this Kuzhambu every time. As sutta appalam doesn’t require any oil, it is one of our go to option. Here is my vathal Kuzhambu with sutta appalam and cabbage curry and you can find the cabbage curry recipe here.

    The other high light of this recipe is I prepared this in my clay pot. Remember my keerai kadaiyal post? I started to use this clay pot often these days and this vathal Kuzhambu in clay pot – yum yum yum. Without any delay here is my vathal Kuzhambu recipe with Karuvadaam which I posted yesterday.

    KuruvadaamKuzhambu

     

    Ingredients:

    • Karuvadaam – about 12 to 15 (I used 12)
    • Regular oil – 1 tbsp
    • Gingelly Oil – 2 tbsps
    • Mustard seeds : 1 tsp
    • Methi seeds :  2 tsps
    • Hing – 1 pinch
    • Toor Dhal – 1 tsp (optional, but gives nice flavor to the recipe)
    • Turmeric powder – ½ tsp
    • Red Chilly – 2
    • Curry leaves –  1 strand
    • Sambhar podi – 1.5 tbsps
    • Tamarind juice – 1.5 cups of juice extracted from small lemon sized tamarind or dilute 1 heaped tbsp of tamarind paste in 1 cup of water.
    • Salt – 1 tsp heaped
    • Rice flour – 1 tsp
    • Water – ½ cup + as required

    Steps:

    • Heat the kadai and add  oil.
    • Make sure the oil is medium hot then add mustard seeds, methi seeds, toor dhal, hing and red chillies (whole piece or break into small pieces)
    • Once mustard seeds starts spluttering add the karuvadaam and fry till turns brown.
    • Keep the flame in low and once the vathals get fried add the tamarind juice.

    KaruvadaamVathalKuzhambuSteps

    • Add tumeric powder and salt and let it simmer for 5-7 minutes
    • Add the curry leaves and sambar podi and mix well. Make sure the sambhar powder mixes well and there are no lumps.
    • Let it boil again for about 5 to 7 minutes.
    • Mix rice flour with ½ cup of water (if you want thick consistency make a thick paste by reducing water) and add it to the kuzhambu.

    KaruvadaamVathalKuzhambuSteps1

    • Bring it to one more boil and that’s it. Kuzhambu is ready.

    KaruvadaamcloserLookVatralKuzhambu

    Notes:

    • As the fryums also have salt, add less salt and adjust accordingly.
    • I prepare this comparatively tangy and bit spicy than the regular vathal kuzhambu as the soaked fryums tastes better with spicy and tangy gravy. But adjust according to your preference.
    • Instead of gingelly oil, you can use regular oil or either one can be used.

    VathalKuzhambu

    Pin Recipe Print Recipe
    5 from 1 vote

    Karuvadaam Vathal Kuzhambu

    Karuvadaam Vathal Kuzhambu - spicy and tangy and lip-smacking tamarind gravy prepared with karuvadagam. It’s doesn’t require any vegetables, also no toor dal and no coconut.
    Prep Time10 mins
    Cook Time20 mins
    Total Time30 mins
    Course: Main Course, rice accompaniment
    Cuisine: Indian, South Indian
    Servings: 3
    Calories:
    Author: Srividhya G

    Ingredients

    • Karuvadaam - about 12 to 15 I used 12
    • Regular oil - 1 tbsp
    • Gingelly Oil - 2 tbsps
    • Mustard seeds : 1 tsp
    • Methi seeds : 2 tsps
    • Hing - 1 pinch
    • Toor Dhal - 1 tsp optional, but gives nice flavor to the recipe
    • Turmeric powder - ½ tsp
    • Red Chilly - 2
    • Curry leaves - 1 strand
    • Sambhar podi - 1.5 tbsps
    • Tamarind juice - 1.5 cups of juice extracted from small lemon sized tamarind or dilute 1 heaped tbsp of tamarind paste in 1 cup of water.
    • Salt - 1 tsp heaped
    • Rice flour - 1 tsp
    • Water - ½ cup + as required

    Instructions

    • Heat the kadai and add oil.
    • Make sure the oil is medium hot then add mustard seeds, methi seeds, toor dhal, hing and red chillies (whole piece or break into small pieces)
    • Once mustard seeds starts spluttering add the karuvadaam and fry till turns brown.
    • Keep the flame in low and once the vathals get fried add the tamarind juice.
    • Add tumeric powder and salt and let it simmer for 5-7 minutes
    • Add the curry leaves and sambar podi and mix well. Make sure the sambhar powder mixes well and there are no lumps.
    • Let it boil again for about 5 to 7 minutes.
    • Mix rice flour with ½ cup of water (if you want thick consistency make a thick paste by reducing water) and add it to the kuzhambu.
    • Bring it to one more boil and that’s it. Kuzhambu is ready.

    Notes

    • As the fryums also have salt, add less salt and adjust accordingly.
    • I prepare this comparatively tangy and bit spicy than the regular vathal kuzhambu as the soaked fryums tastes better with spicy and tangy gravy. But adjust according to your preference.
    • Instead of gingelly oil, you can use regular oil or either one can be used.

    I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

    Tried this recipe?Mention @vidhyasvegetariankitchen or tag #vidhyasvegkitchen
    For Video RecipesCheck out My YouTube Channel
    1 shares
    • Share
    • Tweet
    • Reddit

    Filed Under: South Indian Kuzhambu Varieties Tagged With: authentic recipes, gramiya samayal, how to prepare vathal kuzhambu, karuvadaam vathal kuzhambu, karuvadagam vathal kuzhambu, Manchatti vathalkuzhambu, traditional recipes, vadaga kuzhambu, Vathal Kuzhambu, vatral kuzhambu

    Reader Interactions

    Comments

    1. joseph says

      July 09, 2016 at 5:43 am

      awesome

      Reply
    2. payeljit says

      July 06, 2016 at 3:37 pm

      Simply awesome !

      Reply
      • Srividhya G says

        July 06, 2016 at 3:38 pm

        Thanks a lot Payel and welcome here. :-)

        Reply
        • payeljit says

          July 06, 2016 at 3:48 pm

          I am surrounded by the vegetarian friends! But I don’t know much about vegitarian recipes!Your website is great source of vegitarian food!Thank you for sharing your beautiful recipes!?

          Reply
          • Srividhya G says

            July 06, 2016 at 10:14 pm

            Thanks a lot for your wonderful words payel. :-)

            Reply
    3. Smitha Haridasan says

      July 06, 2016 at 11:27 am

      This is my all time favorite. Goes well with rice and curd. My fav combo

      Reply
      • Srividhya G says

        July 06, 2016 at 3:09 pm

        oh yeah.. :-) Thanks

        Reply
    4. kushigalu says

      July 05, 2016 at 9:16 am

      My mom prepares this. Looks so delicious dear.!

      Reply
      • Srividhya G says

        July 06, 2016 at 11:14 am

        Thanks a lot :-)

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Welcome

    Author Vidhya smiling in the renovated kitchen

    Hello all, I am Srividhya, the person behind this blog. I firmly believe that the mouth is the way to the heart. My blog is all about vegetarian and vegan food with unique and exciting recipes from all over the world. From traditional, authentic recipes to fusion and eggless bakes, you can find it all here! Read more →

    Enjoy My Cookbooks

    Two cookbooks beautifully presented on the table

    Discover the diverse and delicious taste of South India, eggless recipes made in Instant Pot and other deliciousness! Find out more →

    Sign Up to Newsletter

    Must-Try Soup Recipes 

    • Vegan Miso Ramen Soup With Tofu
    • Easy Pumpkin Soup | Pumpkin Shorba
    • Vegan Mushroom and Wild Rice Soup | Instant Pot Wild Rice Soup
    • Broccoli Almond Soup (Instant Pot Method)

    As Featured On

    As seen on logo banner

    YouTube

    Follow me on YouTube for regular recipe videos and insights from my kitchen!

    Follow

    Disclosure

    VVK is a participant in the Amazon Services LLC Associates Program - an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate VVK earns from qualifying purchases. Privacy Policy →

    Most Popular Posts

    • Tofu Scramble | Scrambled Tofu Breakfast Burrito
    • Pesto Mozzarella Sandwich
    • Sweet Corn and Steel Cut Oats Soup
    • Easy Cream Cheese Pasta with Broccoli
    • Aloo Masoor Dal | Potato With Red Lentils
    • Alu Diye Cholar Dal | Bengali-Style Lentils with Potatoes

    Explore Your Favorites

    15 + Mango Recipes

    25 + Easy South Indian Instant Pot Recipes

    10 + Must Try Vegetarian Pasta Recipes

    20 + Kids Friendly Lunch Box Recipes

    20 + Indian Lentils Recipes Made in Instant Pot

    Footer


    VVK is a participant in the Amazon Services LLC Associates Program - Privacy Policy
    HOME | ABOUT | CONTACT US

    Footer

    ↑ Back to Top

    VVK horizontal logo

    About

    • About
    • Contact
    • Privacy Policy

    Cooking

    • Sign Up to Newsletter
    • All Recipes
    • My Cookbooks
    • My Amazon Shop

    VVK is a participant in the Amazon Services LLC Associates Program

    Copyright © 2023 | VidhyasHomeCooking.com