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Vathal kulambhu

Vathal kulambhu is a popular Indian Curries
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Serves 2
Rated 4 based on 100 votes


1/2 cup - Dry Mixed Vathal (dried mango, sundakai, manathakali or use just one kind)

1/2 cup -Tamarind (Extract)

1 tbsp Jaggery (crushed)

2-3 - Garlic (chopped)

2-3 - Shallots

1/4 cup - water

Seasoning: Salt according to taste

1/4 tsp - Turmeric powder

1 tbsp - Sambhar powder

1/4 tsp - Red chilly powder (optional)

Tempering: 1/2 tsp - Mustard Seed

1/4 tsp - Fenugreek seeds

3-4 - Curry leaves

1/4 tsp - Asafoetida

1 tbsp -Sesame oil

1/3 tsp - Urad Dal

2 Green chillies (slit and deseeded)

Garnish: Coriander, chopped

Accompaniments: Steamed Rice



  1. Pre-preparations:
  2. Add water and jaggery to a ball sized tamarind. Let it soak for 15-20 minutes. Make pulp out of it and keep it aside.
  3. Temper the ingredients in sesame oil till you get the aroma.
  4. Add the dried vegetables or just the sundakai to the tempered ingredients and saute till golden brown.
  5. Add the shallots and garlic and fry again till translucent.
  6. To the tempered and sauteed mixture, add the tamarind pulp, mix it well. Add the water and let it come to a boil.
  7. Once it comes to boil, reduce heat and let it simmer for five minutes.
  8. Remove from fire and garnish with coriander.
  9. Serve hot with a bowl of steamed rice and crisps.

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Bridget White-Kumar

Bridget White-Kumar

Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.

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