Sundakkai Vathal Kulambu

by - October 07, 2010

Authentic South Indian Gravy, never escapes from any South Indian marriage menu & taste heavenly with steamed white rice with pappad and paruppu thovaiyal and go well with curd rice & Idly too.


For Tempering:

Gingelly oil - 4 tsp
Vathal (Sun dried vegetable like Sundakkai, Manathakkali, brinjal, bitter gourd...) - 2 tsp
Mustard seeds - 1/4 tsp
Fenugreek/ venthayam - 1/4 tsp
Ural dal - 1/2 tsp
Chana Dal - 1/2
Jeera - 1/4 tsp
red chilli - 2nos
Curry leaves - few

For Gravy:

Small Onion - 15
Tomato - 1 (medium)
Garlic - 2 nos
Sambar podi (kulambu milagai thool) - 2 tsp
Turmeric powder - pinch
Tamarind Paste - 1 1/2 tsp or 1/2 cup Tamarind water from lemon sized Tamarind ball
Salt to taste
Cilantro for garnishing


Chop Small Onino & Tomato to fine pieces.

Heat Gingelly oil in a pan, add Sundakkai Vathal & deep fry it and keep aside.

In the same oil add urad dal, chana dal to fry and add mustard seed, let it splutter then add
remaining seasoning ingredient,

Add Onion & crushed Garlic, saute to golden color.

Add Tomato, let it fry untill it get soften.

Now add Turmeric power, Sambar powder & salt. fry it for 1mins.

Add Tamarind water to this mixer, allow it to boil by adding required amount of water to correct consistency.

Keep it in lower flame for 5-7 mins.

When Gravy turns thick add Sundakkai vathal & cilantro and allow it sit for another 1 min.

Any vathal can be used to these kulambu for a Unique flavour.

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