Entree: India – Tamil Nadu – வதா குழம்பு ➤ Vathā Kuzhambu (Tamarind-based curry made with sun-dried vegetables or berries typical of Tamil Nadu)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 25 min

Additional 15 min

Total 1 hr

Ingredients

- 1 cup (100 g) vathal (sun-dried vegetables such as sundakkai/turkey berries vathal, sun-dried shallots, or mixed vathal)
- 3 tbsp (45 g) tamarind paste or 1.5 oz (45 g) fresh tamarind soaked and strained
- 2 cups (480 ml) water
- 1/4 cup (30 g) grated fresh coconut
- 2 tbsp (12 g) coriander seeds
- 1/2 tsp (1 g) fenugreek seeds
- 6 dried red chilies (adjust to taste)
- 1 tsp (2 g) turmeric powder
- 1 tbsp (15 g) jaggery or palm sugar
- 2 tbsp (30 ml) sesame oil or peanut oil
- 1 tsp (5 g) mustard seeds
- 1 tsp (3 g) urad dal (split black gram)
- 1 tsp (3 g) chana dal (optional, for texture)
- 8–10 curry leaves
- 6–8 small shallots or 1 small onion, sliced
- Salt to taste

Instructions

1. If using hard sun-dried vathal, rinse briefly and soak in hot water for 10–15 minutes to soften slightly, then drain. Keep 1 cup (240 ml) of the soaking water if you want extra vathal flavor.
2. Dry-roast coriander seeds and fenugreek seeds in a skillet until fragrant. Add dried red chilies for the last 30 seconds. Cool and grind with grated coconut and a little water to a coarse paste.
3. In a pot, combine tamarind paste with 2 cups (480 ml) water (and up to 1 cup (240 ml) reserved soaking water if used). Bring to a simmer.
4. Heat oil in another pan over medium heat. Add mustard seeds; when they splutter add urad dal, chana dal (if using), and curry leaves. Fry until dals are golden.
5. Add sliced shallots and sauté until soft and lightly caramelized, about 4–5 minutes. Stir in turmeric powder.
6. Add the ground spice-coconut paste to the pan and fry for 2–3 minutes until aromatic. Then transfer this mixture into the simmering tamarind water and stir to combine.
7. Add the soaked vathal pieces to the tamarind gravy, bring to a gentle boil, reduce heat, and simmer uncovered for 10–15 minutes so the vathal absorbs the flavors and the gravy thickens slightly.
8. Stir in jaggery and adjust salt. Simmer another 2 minutes, then remove from heat. Serve hot with steamed rice or a traditional millet preparation.