Kalyana vatha kuzhambu recipe | Arachuvitta vatha kuzhambu is a popular South Indian tamarind-based gravy, served in Tamilnadu weddings. In Tamilnadu weddings, first they serve with sweet, appalam, vadai, poriyal, aviyal, Kootu, varuval these are all only side dishes. Coming to the main dish kalyana veetu sambar, that has very authentic flavor and taste. This wedding lunch sambar recipe is already posted in our website. Second, they serve evergreen taste kara kuzhambu. Before and all I didn’t get the secrets behind the taste until my sister’s wedding. That time I didn’t have to hesitate to ask recipe to the main cook (thavasi pulla) without any delay he explained me nicely. Immediately I tried in our home, till now I’m following the same and also, I’m getting expert to try many variations in that. To this vathal kulambu we can have steam white rice with appalam is enough. After marriage my husband like to have this with half boil egg omelet. Of course, kids don’t like spicy tangy taste, but my elder have with lots of ghee and little kara kuzhambu and my younger one has this with thick curd rice. So, this is also one of the sure recipes in every week. I’ll change vegetables every week…. not same. Here I use sundaikkai vathal (turkey berry) you can use manthakkali vathal (Ikkiyam Sun Dried Black Nightshade). Drumsticks and brinjal gives the authentic flavor.
Watch Kalyana Vatha kuzhambu recipe
Kalyana Vatha kuzhambu recipe | Kara Kuzhambu Recipe | Kara Kulambu Recipe
Ingredients
to prepare fresh kuzhambu masala paste
To prepare kara kuzhambu
How to make Kalyana Vatha kuzhambu recipe
To prepare fresh masala paste
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To roast spices, heat oil.
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Add chana dal and toor dal sauté in medium flame till turn slight golden-brown colour.
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Add coriander seeds and sauté for few seconds.
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Add small onions and fresh curry leaves.
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Add red chilies and black pepper corns.
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Add cumin seeds and fenugreek seeds.
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Add sesame seeds and sauté all in low flame.
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Sauté well till all turns to aromatic and strictly not to burnt.
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Add grated coconut sauté till all get shrink.
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Transfer in to separate plate and allow to cool.
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Transfer all roasted masala spices in to mixie jar and grind them in to smooth paste with little water.
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Take tamarind water extracted from small lemon sized tamarind.
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Tamarind water and fresh kulambu masala paste are the main ingredients.
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To prepare kara kuzhambu, heat the pan with gingelly oil.
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Add mustard seeds and split urad dal to hot oil.
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Add some fenugreek seeds.
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Add little whole asafoetida or asafoetida powder and allow to splutters.
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Add dried turkey berry and sauté well.
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Add small onions and fresh curry leaves and sauté till onion get cooked well.
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Add chopped tomatoes and cook till it become soft.
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Add Kashmiri red chilli powder for colour.
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Add natural sea rock salt.
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Add cut drumsticks and brinjals sauté them in oil for few seconds.
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Add home made sambar powder or kulambu powder.
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Add freshly ground masala paste with water.
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Cook in medium flame for 2-3 minutes till oil start separate from masala.
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Add required volume of water.
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Cook covered till all vegetables get cooked well, stir occasionally to avoid masala sticking in the pan.
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After 10 minutes all vegetable got fully cooked.
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Add tamarind water once the vegetables cooked well.
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Add little jaggery to balance the taste.
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Add salt as per the taste and fresh curry leaves.
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Cook for another 10 minutes in medium flame till kuzhambu get thicken and oil ooze out from masala.
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Garnish with chopped coriander leaves.
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Cook till to reach required consistency.
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Tasty, spicy and tangy kalyana veetu kara kuzhambu is now ready for serving.
Note
- Use gingelly oil for traditional taste.
- Adjust spice level as per your taste bud.
- If you don't have kulambu powder, add 1 Tsp chilli powder, 2 Tsp coriander powder and ¼ Tsp turmeric powder
- Use jaggery powder for balancing tangy and spicy taste. Completely optional
