Arachuvitta Vathakuzhambu – Vathakuzhambu

February 20, 2014 Kuzhambu Varieties  4 comments

Vathakuzhambu is our family favourite. This arachuvitta vathakuzhambu is a very easy, flavourful kuzhambu with freshly ground spices and the goodness of manathakkali vathal (black nightshade/wonder berry). Its divine when served with hot steamed rice along with a dollop of gingely oil. The best combo would be with curd rice 🙂 My personal favourite is this Mochai Kuzhambu.

Now to the recipe…

Arachuvitta Vathakuzhambu My Magic Pan

[Preparation Time-15 mins : Cooking Time- 20 mins]

Arachuvitta Vathakuzhambu Ingredients:

To dry roast & grind

  • Dry Chillies – 2
  • Chana Dal – 1 tbsp
  • Coriander Seeds – 1 tbsp
  • Whole pepper – 1 tsp
  • Grated Coconut – 2 tbsp

For the kuzhambu 

  • Gingely oil – 4 tbsp
  • Mustard – 1 tsp
  • Fenugreek – 1/2 tsp
  • Manathakkali Vathal – 1 tbsp
  • Garlic pods – 10 to 12
  • Sambar Onions – 5 to 10
  • Tamarind – a small lemon size
  • Jaggery – 1 tsp
  • Curry leaves – 2 sprigs
  • Salt – as needed


  • Dry roast all the ingredients mentioned in “dry roast & grind” except coconut until golden brown. Make sure not to burn them. Cool down & grind it along with grated coconut into a fine paste.

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  • Heat a pan with oil and fry the manathakkali vathal until brown. Keep this aside. In the same oil temper with mustard, fenugreek & curry leaves. Add garlic pods & sambar onions and saute until raw smell of the garlic goes off. Next add tamarind juice & salt and let it boil for a few mins.

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  • Now add the ground paste & mix. Let it boil in simmer for 7-10 mins. The vathakuzhambu will start thickening now. Add the roasted manathakkali vathal and boil it for a further 2-3 mins. Finally add powdered jaggery and boil for a min or two. Switch off the flame.

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Delicious & lip-smacking Arachuvitta Vathakuzhambu is ready.

Enjoy hot with steamed rice.

Arachuvitta Vathakuzhambu My Magic Pan


  1. U can substitute manathakkali vathal with sundakkai vathal or other vegetables like drumstick, brinjal..
  2. Since vathals have salt in them, be careful & add salt accordingly.
  3. U can skip the onions & garlic pods for a No onion-No garlic version of vathakuzhambu.
  4. Gingely is the best for this vathakuzhambu, U can substitute with refined oil too..


– By Sundari Nathan

4 comments to Arachuvitta Vathakuzhambu – Vathakuzhambu

  • Sonys kitchen  says:

    This is so yummy and tasty

  • chikku  says:

    super delicious and yummy vathakuzhambu 🙂

  • nandoo  says:

    tasty, delicious curry

  • shama  says:

    delicious preparation dear

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