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    Home » South Indian Kuzhambu Varieties » Karuvadam Vathal Kuzhambu | Karuvadam Kuzhambu

    Karuvadam Vathal Kuzhambu | Karuvadam Kuzhambu

    Posted on June 13, 2024 · Last Updated on June 26, 2024 · By Srividhya G · 10 Comments

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    Jump to Recipe Card

    Here is my delicious karuvadam vathal kuzhambu recipe with homemade kuzhambu vadagam/sun-dried lentil fryums. Learn how to make it this Tamil Nadu special vatha kuzhambu with detailed step-wise pictures.

    kuzhambu vadagam kuzhambu served in black bowl

    So what’s vathal kuzhambu? It’s a tangy and spicy tamarind-based gravy usually made with sun-dried vegetables or berries known as “vathal.” This dish is a staple in Tamil cuisine, and you can serve it with steamed rice. It pairs well with fried appalams (papads), vegetable poriyal (stir-fry), or thayir pachadi (raita).

    Jump to:
    • Ingredients required
    • Dietary specifications
    • How to make karuvadam vathal kuzhambu
    • Recipe Notes
    • What to serve with it
    • Explore delicious South Indian kuzhambu varieties
    • 📖 Recipe

    I have already shared the no-onion, no-garlic Tamil Brahmin style of vathal kuzhambu with manathakkali / sun-dried black nightshade berries and arachuvitta vathal kuzhambu which is very popular in wedding menu with freshly ground spices. Now it’s time for a third vathal kuzhambu recipe with homemade karuvadam, which I shared before.

    Ingredients required

    Oil – I use a combination of gingelly oil and peanut oil or corn oil. You can use just gingelly oil very well, and I highly recommend not to skip gingelly oil.

    To Temper – We need mustard, fenugreek, asafoetida, dried red chilies, and toor dal. Yes, I add toor dal while tempering; while it’s optional, it imparts a nice flavor.

    Spice mixes – We need sambar powder and turmeric powder. You can use homemade or store-bought sambar powder.

    Kuzhambu vadagam: We need 12 to 15 pieces. I shared the homemade kuzhambu vadam recipe earlier; do check it out.

    Tamarind water: We need 1.5 cups of juice extracted from small lemon-sized tamarind or dilute one heaped tbsp of homemade tamarind paste in 1.5 cups of water.

    For rice flour slurry: To thicken the kuzhambu, we make a slurry with rice flour, and we need 1 tsp of rice flour and ½ cup of water.

    Apart from these ingredients, we need salt and curry leaves. Please check the recipe card for exact measurements.

    vathal kuzhambu served in traditional serveware

    Dietary specifications

    This vathal kuzhambu is vegan and nut-free by nature. Use gluten-free asafoetida for a gluten-free version.

    You can store vathal kuzhambu in the refrigerator for up to three days. Leftover vathal kuzhambu always tastes even better!

    How to make karuvadam vathal kuzhambu

    • Heat the kadai and add oil.
    adding oil
    • When the oil is hot, then add mustard seeds, fenugreek seeds, toor dal, asafoetida, and red chilies (whole piece or break into small pieces)
    tempering the ingredients
    • Once mustard seeds start spluttering, add the karuvadam and fry till they turn brown.
    adding tamarind water
    • Reduce the heat to low and add tamarind water. Add turmeric powder and salt and let it simmer for 5-7 minutes.
    adding tamarind water
    • Add the curry leaves and sambar podi and mix well. Make sure the sambar powder mixes well, and there are no lumps. Let it boil again for about 5 to 7 minutes.
    adding sambar powder and bringing it boil
    • Mix rice flour with ½ cup of water (if you want a thick consistency, make a thick paste by reducing water) and add it to the kuzhambu.
    adding rice flour slurry
    • Bring it to one more boil, and that’s it. Kuzhambu is ready.
    kuzhambu vadam with ladle containing the vadagam

    Recipe Notes

    • As the fryums also have salt, add less salt and adjust accordingly.
    • I prepare this kuzhambu comparatively tangy and a bit more spicy than the regular vathal kuzhambu, as the soaked fryums taste better with spicy and tangy gravy. But adjust according to your preference.
    • If you have homemade kuzhambu masala thool or store-bought kuzhambu masala, you can use that instead of sambar powder.
    • Gingelly oil is preferred for its authentic flavor, but you can use other cooking oils if necessary.
    vathal kuzhambu served in clay pot

    What to serve with it

    You can enjoy this vathal kuzhambu with rice and poriyals or kootu of your choice, like,

    • Baked potato fry
    • Cabbage poriyal
    • Beetroot poriyal
    • Keerai kootu
    • Ridgegourd kootu

    Or with raita like

    • Dangar
    • Tomato raita
    • Onion raita
    • Okra raita

    Typically, vathal kuzhambu and paruppu usili are amazing combinations, but as we add kuzhambu vadagam, which is also made of lentils, I would serve this with other sides.

    simple thali with rice, vatha kuzhambu, cabbage curry and appalam

    Explore delicious South Indian kuzhambu varieties

    • overhead shot of mochai kuzhambu placed on a coaster with curry leaves on the side
      Thengai Paal Kuzhambu | Mochai Kuzhambu | Coconut Milk & Beans Curry
    • mushrrom kuzhambu served in white serveware placed on a white plate with cilantro and curry leaves as garnish
      Instant Pot Mushroom Gravy | Mushroom Kuzhambu | Kalan Kuzhambu
    • dhaniya kuzhambu in a small bowl
      Dhaniya Kuzhambu | Malli Kuzhambu | South Indian Tamarind Gravy with Moringa Pods
    • poondu kuzhambu in a white bowl and poondu kuzhambu with rice on a white plate
      Poondu Kuzhambu | South Indian Style Garlic Stew / Gravy

    If you’ve made this karuvadagam vathal kuzhambu recipe, please share your photos with me on Pinterest, Facebook, Instagram, YouTube, or Twitter – I will be delighted to see your results!

    📖 Recipe

    karuvadam vathal kuzhambu served in black bowl
    Pin Recipe Print Recipe
    5 from 1 vote

    Karuvadam vathal kuzhambu

    Make homemade karuvadam vathal kuzhambu – a tangy and spicy South Indian gravy made with sun-dried lentil fryums. Perfect with steamed rice and papads.
    Prep Time10 minutes mins
    Cook Time20 minutes mins
    Total Time30 minutes mins
    Course: Main Course, rice accompaniment
    Cuisine: Indian, South Indian
    Servings: 4
    Calories: 172kcal
    Author: Srividhya G

    Ingredients

    Measurement Details: 1 cup=240ml; 1 tbsp = 15ml; 1 tsp = 5ml;

    • 1 tbsp peanut oil or corn oil
    • 2 tbsp gingelly oil
    • 1 tsp mustard seeds
    • 2 tsp fenugreek seeds; you can reduce it to 1 tsp too
    • ⅛ tsp asafoetida
    • 1 tsp toor dal
    • 2 dried red chilies
    • 10 curry leaves
    • 12 to 15 kuzhambu vadagam
    • ½ tsp turmeric powder
    • 1.5 tbsp sambar powder or to taste
    • 1 tbsp tamarind paste mix in 1.5 cups of water
    • 1 tsp salt heaped or to taste
    • 1 tsp rice flour
    • 2 cups water divided or as required

    Instructions

    • Heat the kadai and add oil.
      adding oil
    • When the oil is hot, then add mustard seeds, fenugreek seeds, toor dal, asafoetida, and red chilies (whole piece or break into small pieces)
      tempering the ingredients
    • Once mustard seeds start spluttering, add the karuvadam and fry till they turn brown.
      frying the karuvadam till they turn brown
    • Reduce the heat to low and add tamarind water. Add turmeric powder and salt and let it simmer for 5-7 minutes.
      adding tamarind water
    • Add the curry leaves and sambar podi and mix well. Make sure the sambar powder mixes well, and there are no lumps. Let it boil again for about 5 to 7 minutes.
      adding sambar powder and bringing it boil
    • Mix rice flour with ½ cup of water (if you want a thick consistency, make a thick paste by reducing water) and add it to the kuzhambu.
      adding rice flour slurry
    • Bring it to one more boil, and that’s it. Kuzhambu is ready.
      vathal kuzhambu served in clay pot

    Notes

    • As the fryums also have salt, add less salt and adjust accordingly.
    • I prepare this kuzhambu comparatively tangy and a bit more spicy than the regular vathal kuzhambu, as the soaked fryums taste better with spicy and tangy gravy. But adjust according to your preference.
    • If you have homemade kuzhambu masala thool or store-bought kuzhambu masala, you can use that instead of sambar powder.
      Gingelly oil is preferred for its authentic flavor, but you can use other cooking oils if necessary.

    Nutrition

    Calories: 172kcal | Carbohydrates: 13g | Protein: 2g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Sodium: 671mg | Potassium: 141mg | Fiber: 2g | Sugar: 4g | Vitamin A: 312IU | Vitamin C: 83mg | Calcium: 41mg | Iron: 2mg

    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

    Update Notes: Earlier posted in 2016, now updated with recipe card.

    24 shares
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    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
    5 from 1 vote (1 rating without comment)

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