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Photo of Sunda Vathal Kuzhambu by suganya balusamy at BetterButter

Sunda Vathal Kuzhambu

suganya balusamy
10 minutes
Prep Time
30 minutes
Cook Time
4 People
Read Instructions Save For Later

ABOUT Sunda Vathal Kuzhambu RECIPE

One of the most popular dish in tamilnadu. Its one of my fav dish. Vathal kuzhambu can be made with sunda vathal or manathakali.

Recipe Tags

  • Veg
  • Medium
  • Everyday
  • Tamil Nadu
  • Sauteeing
  • Accompaniment

Ingredients Serving: 4

  1. To Roast and to Grind:
  2. 1 tsp sesame oil
  3. 1 tbsp corainder seeds
  4. 1 tsp urad dhal
  5. 1 tsp pepper
  6. 1 tsp toor dhal
  7. 1/2 tsp fenugreek
  8. 3 byadagi red chillies(for color)
  9. To Roast:
  10. 1 tbsp sesame oil
  11. 2 tbsp sunda vathal
  12. To Temper:
  13. 3 tbsp sesame oil
  14. 1/4 tsp fenugreek
  15. 1/2 tsp pepper
  16. 1/2 tsp mustard seeds
  17. 3 whole red chillies
  18. Curry leaves
  19. asafoetida
  20. 7 garlic cloves
  21. 3/4 cup tamarind extract(lemon size tamarind)
  22. 1 cup water
  23. 1 tsp red chilli powder
  24. 1/8 tsp turmeric powder
  25. salt as required
  26. 1 1/2 tsp powdered jaggery
  27. 1 tbsp ground powder


  1. Heat oil in a pan,add the ingredients mentioned under ‘To Roast and to Grind’ and grind to a fine powder.
  2. Heat oil in a pan,roast the sundal vathal for few mins(5 mins) in medium flame,to get nice flavour out of it.
  3. In the same pan,heat oil.Then add mustard seeds,pepper and fenugreek.Let it splutter.
  4. Then add curry leaves,asafoetida,whole red chillies,curry leaves and garlic.Saute for a minute.
  5. Soak lemon size tamarind in a cup of water and extract the pulp from it.Add the extracted tamarind pulp,red chilli powder,turmeric powder and salt to the pan.Adjust water accordingly.(Added 1 cup of water)
  6. Allow it to boil for 15-20 mins.It will get thickens up.
  7. Then add powdered jaggery,grinded powder and roasted sunda vathal,Allow it cook for another 5mins.Switch off the flame.

Reviews (1)  

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Payal Singh
Payal Singh   May-28-2018

I will surely try this.

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