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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
Author: Srividhya G


  • 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 - 1/2 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 - 1/2 cup + as required


  • 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 1/2 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.


  • 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.