The Jain Ahimsa Initiative

Vatha Kuzambu

Vatha Kuzhambu (pronounced koo-ulm-bu) is a tangy, salty, and spicy gravy that pairs well with any rice dish.

Recipe by Rithika Ramesh

Vatha Kuzambu
Prep
5 min
Cook
15 min
Cuisine
South Indian
Contains
peanuts, sesame

Ingredients

  • ¼ cup dried tamarind (imli)
  • 1 tsp sambar powder
  • 1 tsp coriander powder (dhana jeeru powder)
  • ½ tsp sesame powder (til powder)
  • ¼ tsp rice flour
  • ½ tsp mustard seeds (rai)
  • ¼ tsp fenugreek seeds (methi)
  • 1 tsp chana dal (Bengal Gram or split chickpea)
  • 3 tsp peanuts
  • 2–3 dried red chilies, whole
  • 1 tsp sesame oil
  • 1 cup water
  • Salt to taste
  • Pinch of asafoetida (hing)

Method

  1. Soak the dried tamarind in lukewarm water for a few minutes and squeeze out the pulp.
  2. In a deep pan, heat the oil and add the mustard seeds, fenugreek seeds, chana dal, peanuts, asafetida, and red chilies in order.
  3. When the peanuts begin to brown, add the tamarind paste with 1/2 cup of water.
  4. Bring it to a boil. When the raw smell of the tamarind disappears, add more water, the remaining powders, and stir well.
  5. Let it boil for about 10 minutes more until the consistency gets slightly thick.
  6. Enjoy it with plain rice.

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