Vatha Kuzhambu is a traditional South Indian dish that originates from the Tamil Nadu region. This tangy and spicy tamarind-based gravy is known for its unique blend of flavors and aromatic spices. It is typically prepared with sun-dried vegetables, such as turkey berry (sundakkai), manathakkali (black nightshade), or even dried okra. The dish is often served as a main course with steamed rice and accompanied by side dishes like appalam, vadams, or thogayal.
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How the gravy will be thick without adding tomatoes or coconut? I made your milagu kuzhambu recipe and it turned out to be very watery. Give some tips to make it thick.
For Milagu Kuzhambu or vathal kuzhambu, you have to make thick tamarind juice. When you add seasoning and other ingredients and allow to boil the tamarind water, it will automatically become thick. Still if you feel the kuzhambu is watery, just mix a teaspoon of rice flour with little water and add it to the kuzhambu. Then the kuzhambu become thick.
this is a watery dish. if you want to make it strong, you may cook udad dal and add.
How to prepare sambar powder
I have already posted recipe for sambar powder, both homemade and bulk. Please check under category “Masala Powders”.
finaly u will add 1/2 teaspoon of black sesame powder (Karuppu Yallu) the taste will come more
Good information. Thank you.
Hello Kamala, Awesome recipes as always. I am a regular visitor to ur website. With this recipe here when do we add the vatha kuzhambu powder? Tx and please do add more gravies and south Indian style biriyani
Sambar powder is added to this kuzhambu. No vatha kuzhambu powder.