Vatta Kozhambu

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Chich Barak Kebbe, Lemon Leaf Mint Thogayal , Taiwanese Hamburgers, Chettinad Kathrikai Avial

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  • 2 tbsp - Oil
  • 5 or 6 - Dry red chillies
  • 1 tbsp - Mustard seeds
  • 1 tbsp - Fenugreek seeds
  • Asafoetida
  • 2 tbsp - Bengal gram
  • 1 tbsp - Urad Dal
  • 2 tbsp - Sambar powder
  • Curry leaves
  • 2 cups - Extracted tamarind water
  • a bit of jaggery
  • Salt to taste

How to Make Vatta Kozhambu

  • Heat oil in a pan, put asafoetida and dry red chilli.
  • Then add mustard seeds, fenugreek seed and let it splutter.
  • Add Bengal gram, urad dal, curry leaves and fry it till golden brown on a medium flame.
  • Add sambar powder. Without frying, quickly add tamarind water, a bit of jaggery and salt to it.
  • Let it boil till it becomes a little thick.
  • To make it more tasty, sprinkle a little fenugreek and turmeric powder over it.
  • Eat it with hot rice and roasted potato.