Hotel style Vatha Kuzhambhu

yurekhas cookbook | August 02, 2015 |


Dry Manathakkali Vathal/brinjal Vathal (as ur choice)- 1 handful
Small Onion-10 no
Tomato -1 medium size
Tamarind lemon sized ball
Turmeric powder- 1/2 tsp
Chili powder- 1 tsp
Jaggery- a little/as per taste.
Nallennai-1/2 cup (i used vegetable oil)

To Roast and grind

Dry Coconut-5-10 pieces
Urad dal -2 tsp
Coriander seeds- 5 tsp
kasakasa -1 tsp
Fenugreek seeds- A pinch
Dry red chilli - 6
Sesame seed-1 tsp


Mustard seeds- 1/2 tsp
Curry leaves - a stick
Asafoetida - a pinch
Chana dal -1 tbsp
Red chilli -6 numbers
Fenugreek seeds -a pinch


  1. Dry roast and grind all the above ingredients mentioned in "To roast and grind"
  2. In a heavy bottomed kadai heat oil and fry the vathal till it becomes dark .Remove from oil and set aside.
  3. In the same kadai add mustard seeds,chana dal,fenugreek seed,red chilli,asafoetida,curry leaves,onion and tomato. Saute for 2-3 min till tomato gets cooked.
  4. At this stage add chilli powder,turmeric powder and salt. Add tamarind water along with required water.
  5.  Check for salt and cover with lid. Cook for 15 min in medium-high heat.
  6. After 15 min add grounded powder and fried vathal. Allow it to cook for another 10 min or until oil oozes out without  lid in medium flame.Finally add jaggery as per your taste.                                                                                                                     Authentic Iyengar / hotel style vatha kuzhambu is ready to serve along with white rice. Serve with appalam/pappad/any curries.


Fresh coconut can be replaced by dry coconut.
Red onions can also be used.
Follow tsp measurement as mentioned - try not to reduce measurement for perfect vatha kuzhambu powder.
Always use fresh grounded masala. Don't store for long days since it has the coconut. If you wish to store you can store in freezer.

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