Vathal Kuzhambu

Vathal Kuzhambu:

South Indian meal has a variety of Kuzhambu combinations, sweets, and vegetable as a side dish to make the meal as Maharaja meal. Vathal kuzhambu  is a tangy, sweet, sour and bit more spiced curry to eat with plain-cooked rice this can be stored for 3 to 5 days. Suitable to serve with Idli dosa also.

This method of preparation can be followed to do curries with, (Vathal) sun-dried berries (manathakkali vathal) or Sunda vathal Thakkali (Tomato)kuzhambu, Poondu (Garlic)kuzhambu, kara kuzhambu. Lovers across the world for this kuzhambu which gives a satisfying feel of a complete meal with tongue-tickling dishes.


Vathal-1tsp to make powder

Onion-1/2 cup

Garlic 7 pods


Tamarind-lemon sized ball

Chilli powder-2 tsp

coriander powder-2 tsp

OR sambar powder-3 tsp


Turmeric powder-1/2 tsp

Salt-1 tsp

Jaggery grated-1/2 tsp

To season:

Oil-2 tbsp

Vathal(sun dried berries) (manathakkali vathal) or Sunda vathal – 2 tablespoons

Fennel seeds-1/2

Cumin seeds-few

Methi seeds-few

Curry leaves-2 twigs

sesame oil-1 tsp


1. Peel and cut pearl onion, Garlic and tomato.

2. Soak tamarind in 1/2 cup of warm water and extract the pulp.

3. Roast 1 tsp of vathal and crush it to powder this is to get the additional flavor of vathal infused kuzhambu.

4.  In a bowl, pour 2 cups of water, salt, tamarind extract, chili masala powders, turmeric powder mix and keep ready.

Now half of the preparation is ready.



Heat oil in a pan, add “To season item” Vathal to proceed with other items when spluttered add curry leaves and cut vegetables saute for 3 minutes until you get a nice aroma.


Now add the mix which we have prepared already point-4 above along with roasted crushed vathal powder.

Allow it to boil till you get the semi-liquid consistency, you can notice the oil gradually floats on top this the time to add jaggery and sesame oil.

Mix well keep simmer for 2 minutes.

Transfer to a serving bowl.





Mochai and Brinjal gravy


Mochai and Kathirikkai Kuzhambu / Field Beans and Brinjal:

Field beans in Tamil we call it as Mochai, delicious curry made out of this Mochai and brinjal combination is the traditional recipe from our ancestors, which gives fabulous taste to enjoy with plain cooked rice, idli dosa and kozhukkattai. Mochai  is loaded with nutrition and  also it has a wonderful taste to cook with any vegetables or dry fish.

For more details :

Mochai and Brinjal Kuzhambu
Mochai and Brinjal Kuzhambu



Mochai- 1 cup (dried mochai)

Brinjal -5 nos



Curry leaves-1 twig

Salt-1 1/2 tsp

Tamarind extract-2 tbsp


Turmeric powder-1/4 tsp

Masala powder or chili coriander powder-2 1/2 tsp

To Temper:

Oil-1 1/2 tbsp

Fennel seeds-1 tsp

Cumin seeds-1/2 tsp

Methi seeds-1/4 tsp

Preparation method:

1.Soak Mochai overnight and cook in a pressure cooker for 2 whistles.

If you prefer you can peel the skin after soaking for 6 hours, by pressing it slightly with your pointer and thumb finger.


2. Peel  and cut Onion, Garlic, Brinjal, and Tomato.

3.Heat pan with oil and season it with the above-mentioned ingredients.

4.Add cut onion, garlic, curry leaves and saute for a minute.

5.Now add brinjal and tomato saute for five minutes or till the tomato leaves its skin.


6.Add tamarind extract salt and chili powder turmeric powder and 2 cups of water.

7.Allow it to cook in medium flame when the brinjal gets soft cooked, add the cooked mochai to the boiling kuzhambu.

8.Let it boil for more 5 minutes in medium flame, gradually the gravy becomes thick, now switch off the flame.






KarunaiKizhangu Kuzhambu

Karunai Kizhangu Kuzhambu:

Karunai Kizhangu Kuzhambu is another chettinad captivating recipe,Which is healthy and delicious.This is regularly used in most of the houses for its significant and amazing health benefits without any side effects,its good for curing loss of appetite,bleeding piles and piles related problem,it helps to reduce constipation.Combination Plain cooked Rice and ghee or sesame oil and Paruppu Thogayal,Any Poridge,Ragi kool or kambangool .

Recipe link for paruppu Thovayal,

Karunai kizhangu kuzhambu
Karunai kizhangu kuzhambu


Karunai Kizhangu-1/2 kilo  (pressuer cook for a whistle peel off skin and cut round size)


Garlic pods-7 nos

Curry leaves-1 twig

Turmeric powder-1/4 tsp

Tamarind extract-1 big lemon sized or 1/4 cup

Sambar masala powder-2 1/2 tsp

Tomato-1 chopped

To season:

Oil-1 tbsp

Fennel seed-1/ tsp

Cumin seeds-1/2 tsp

Methi seeds-1/4 tsp

Peel Onion,Garlic cut lengthwise,chop Tomato. Boil Karunai Kizhangu,peel skin,cut in to round slices and keep it ready.


2.Heat oil in a wide thick bottom pan,season with above “To temper Ingredients”.

3.Add cut onion and Garlic saute well, add cut Karunai kizhangu along with this to saute in oil for 2 minutes.


4.Add curry leaves and Tomato,sprinkle some Salt and Turmeric powder mix it altogether.

5.Add sambar masala powder and Tamarind juice to it,add 1 1/2 cup of water and allow it to boil for 15 minutes,so that the kilangu absorbs tamarind juice and masala added in it.If you prefer more gravy grind 1/2 onion and 1 tomato mix along with this gravy to boil.

6.Remove from flame when oil floats on top and gravy becomes thick.

Serve with plain cooked rice,Ragi kool or Kambu Puttu..