Invite friends
I want  answers   advisors   relevant links   my network

How it works
Register!          Forgot password?

All Cooking Advice
Unanswered Queries
FileAgent Document Exchange
Council Members
Advisor Rankings
Ammas Original Recipes
36,000 Recipes
Ammas Spice Database
Top Rated Advisors
NameAsk Me Rate (in AA$)
jyothi adiraj N/A
Renuka Rajendra Babu N/A
Sencan Topaloglu N/A
desti mona N/A
Amy Cohn N/A
Uzuri Maxwell N/A
Stephanie Roberts N/A
Preetha N N/A
La'Shonda Henderson N/A
marian cavazos N/A
More Advisors...

Home > Categories > Food and Beverages > Cooking > View Advice  

Query from: Divya Karthik, India, 01/18/06
Topic: COOKING      Submitted on:
Subject: recipe for brahmin vathakulambu

Dear ammas, can any of you give me a detailed recipe for proper brahmin vathakulambu. I tried so many times but everything went in a vain.

Rate = 3 (Rated by 11 Council Members)
[ This query closed ]
Response from: Latha Jayaprakash,   
Council Member on
Dear Divya, Vatha kulambu is the one which you make with vatral (sun dried and preserved vegetables like ladies fingers, manathakkali, sundaikkai..) I always use this recipe of mallika bhadrinath.Try it out and see if you also like it. Recipe ; Any dry vatral- 3 tbsps; gingelly oil-- 1 tbsp; tamarind extract-- 1/4 cup; sambar powder-- 2 tsps; salt to taste; jaggery -little; For seasoning-- mustard seeds--1/4 tsp ; asafoetida powder -1/4 tsp ; fenugreek - 1/2 tsp; red chillies broken into bits-2 tuar dal- 1 1/2 tsps Method;- Heat oil, Add seasonings and when they are browned add the vatral and fry till it turns dark. Add sambar powder in the oil itself. mix it and then pour tamarind extract.add salt and let it boil. Mix a little rice flour in water and pour it in. Cook till it gets thicker. Add jaggery in the end Mix well and garnish with curry leaves and serve.

Even fresh vegetables like pumpkin, brinjals beans, colocasia can be used . If sambar powder is not available, then add 1 tsp of red chilli powder, 2 tsps of dhaniya powder in the oil instead . Add 1/2 tsp of roasted fenugreek powder just before removing from the fire.

Rate = 3 (Rated by 9 Council Members)

Response from: manju Upadhyay,   
Featured Member on Ask Agent
Hi Divya,I really feel good to give you the recipe for Vathakulambu since its my favourite and i have been making this with the same recipe i am giving you for about ten years and it comes out great.

Preparation Time - 10 mts Cooking Time - 15 mts Serves - 5 Ingredients

tamarind-lemonsize,vegetable like drumstick, onion, brinjal, carrot, garlic

all above vegetables can be used separately curry leaves tuvar dal-2 tsp mustard- 1 tsp fenugreek seed-1 tsp asafoetida - 1 tsp oil one tablespoon jaggery- very small piece riceflour-1 tsp water-2 teacups salt-1 tsp Method first pour 1 tablespoon oil in a pan after oil is heated put mustard seeds, fenugreekseeds, tuvardal, asafoetida and fry till mustard crackles. it should not become black. then add onions/garlic/any vegetable.then fry for sometime later on add sambar powder and fry for 2 minutes. later on add tamarind water,salt,little jaggery. for this kulambu to become thick add riceflour . later on serve this in a bowl with rice

note: all vegetables execept garlic and onion has to be boiled after frying mustard,fenugreek, curryleaves, asafoetida and tuvardal User Comments & Tips 1.adding riceflour is optional

Enjoy it.

Rate = 3 (Rated by 9 Council Members)

Response from: muskanamit vaswani,   
Council Member on
hi Divya... I got a recipe for u from a site ... try this.. i tried it & came out very well..

Vatha kulambu recipe

-------------------------------------------------------------------------------- however i got another recipe for u from ..…

Ingredients Method coriander seeds - 2 tbspns toor dal - 1 tbspn dry red chilli - 8 nos pepper corn - 3/4 tbspn jeera - 1 tsp shallots or small onion - 10 nos garlic - 10 flakes gingelly oil - 1/2 cup mustard seeds - 1/2 tsp methi - 1/4 tsp urad dal - 1/2 tsp tamarind pulp - 30 gms curry leaves - 1 sprig salt to taste

Heat a teaspoon of oil in a kadai. Roast coriander, peppercorn, jeera, toor dal, dry red chilli till the pepper corn starts to splutter. Grind the roasted ingredients to a fine paste adding 1/2 of onion and garlic ,adding a 1/4 cup of water time to time. Cut the rest of onion and garlic into halves. In a kadai heat oil, temper mustard seeds. When it starts to splutter, add urad dal, methi,1 red chilly and curry leaves. Saute for few secs add onion and garlic and fry till golden brown. Add tamarind pulp to it and add the grounded mixture, salt and stir occassionally. The curry is ready when it becomes thick and the oil separates. Cook it in medium heat , after it starts boiling. Serve with boiled rice, dosa and idli.

Description It is very nice to take with Rice.

Ingredients Thoor dhal:2tsp Urad dhal:2tsp Corianderseed:2tsp Channa dhal:2tsp Rice:1tsp cumin seed:1tsp Pepper seed:1 tsp Tumeric powder:1tsp salt to taste Tamarind:one big lemon size curry leave:few Red chilli powder:1 Mustard:1tsp Oil onion(small):slice long

Preparation Fry the Thoor dhal,urad dal,coriander seed,,channa dhal,Rice,pepper seed,cumin seed.Grind the fried ingredients&add red chilli powder during grind.pour oil and put Mustard.channa dhal.After it popped put sliced onion,curry leave.Then pour the grounded things.Add some water,turmeric powder,salt.cook for 5-10 min.

Tips If you need you can dd vegetables like brinjal,drumstick,Mango etc.You can keep more than three days.

Rate = 3 (Rated by 8 Council Members)

Thank this advisor   
Response from: Saras ,   
Registered Member on
Vathakulambu is one of my very fav dishes.

I use the Sakthi Vathal and vegetables like brinjal or okra.

This is my recipe.

Thick Tamarind juice: 2 cups Lemon: 1 Red chillis: 4 Fried Sakthi Vattal: Deep fry in oil ...1/2 cup Sesame oil: 1 table spoon Vegetable: Okra or brinjal Chilli powder: 1 spoon Thania/coriondor seeds: 1 spoon Red tomatoes: 1 Red onions/small onions: 1 big/5 small onions fenugreek seed: 1 spoon channa dhal: 1 spoon jeera: 1 spoon urud dhal: 1 spoon curry leaves and coriandor leaves

Masala to be grinded:

Fry half red onions, jeera, feenugreek, urud dhal, channa dhal, dhania, curry leaves and a spoon of fried vathal

Grind the above and make it a paste and keep aside.

Kolumbu Preparation:

After usual seasoning, Fry onions, tomato, a vegetable and the friend vathals.

Add the thick tamarind juice mixed with chili powded

Let the vegetable become slender

Add the grinded masala and let it boil till the raw smell is gone.

Garnish with kothamilli and lemon juice.

Serve with hot steamed rice.

Rate = 3.5 (Rated by 9 Council Members)

Response from: vinayagam padmakumari,   
Featured Member on
Dear divya, I think the tamarind is the culprit in your cooking. You take tamarind of a big sized lemon and soak it in water for atleast 2 hrs. Take a heavy bottomed vessel and add oil to it. Add mustard, fenugreek toordhal and chillies with asafoetida to the oil. Then add curry leaves. Now put the vathals and when they change the colour add some kuzhambu powder. Now add the tamarind water and salt. Let it reduce to 1/4th volume. Now u can add a tsp of riceflour. When it comes to boil take off from the fire.

Rate = 2.5 (Rated by 9 Council Members)

Thank this advisor   
Response from: shanthi sankaranarayanan,   
Registered Member on
the method of making vathakolumbu is very easy.Take a big size of tamarind (size of a lemon)and soak in water for some time.Put a kadai on the gas and switch on the gas.Add some groundnut oil into the kadai and add at a teaspoon of mustard and let it splutter.Then add a teaspoon of Fenugreek seeds,then add two red chillies into the kadai and then add a tablespoon of tuvar daal,channadaal and uraddaal respectively and fry them for a few seconds.Then add three teaspoonfull of sambaar powder and fry that for a few seconds.Then add cut vegetables of your choice preferably onions or any other vegetables and fry for a few seconds.Then strain out the tamarind juice and add into the kadai.Add a teaspoon of Haldi powder and salt according to your taste.Allow the kolumbu to boil till it thickens up.You can add a teaspoon of rice four in between for thickening effect.Once the raw smell of the kolambu is gone and you star getting the delicious aroma you can add some hing and curry leaves for additional flavour and then put off the gas Your Vathakolumbu is ready.

Rate = 2.5 (Rated by 10 Council Members)

Response from: Ti Ti,   
Council Member on
Hi, lemon size

A pinch

A few

2 tbsp

1/2 tsp

1/4 tsp

1/2 tsp

10 small

3 tsp

1/2 tsp

1/2 tsp

1 1/2 tsp




1 large

1 large

Tamarind (or the paste) Turmeric powder - a pinch Curry leaves Gingerly oil Mustard seeds Methi seeds (fenugreek) Red gram dhal (thuvaram paruppu) Onion (peeled and cut into small pieces)

Coriander seeds

Black pepper seeds

Cumin seeds

Channa dhal (kadalai paruppu)

Dry red chillies (adjust to taste)

Eggplant (aubergine), (cubed) (optional)

Lady's finger (optional)

Potatoes (cubed) (optional)

Tomatoes (quartered) (optional)

Salt (adjust to taste)

A small pinch of asafoetida powder

Drumstick (cut 2 inches in length and sliced diagonally) (optional) Method Roast coriander seeds, black pepper seeds, cumin seeds, channa dhal and red chillies without oil and powder coarsely Soak the tamarind in 1 cup hot water for about 15 minutes Squeeze and extract the juice which should be about 400 ml Heat oil in a thick bottomed vessel or in a non stick pan Add mustard seeds and add the methi seeds and red garam dhal after mustard flutters Add the cut onions and saute for 2 minutes in slow fire Add the ground masala powder and fry for a minute Add the tamarind juice, salt and turmeric powder Add whatever optional vegetables chosen - potatoes followed by lady's finger last Add also the asafoetida and allow to boil (The gravy should thicken nicely - to half its original amount) (around 200 ml) Add curry leaves Serve with hot rice…

Rate = 2.5 (Rated by 8 Council Members)

Response from: Hari Rama,   
Council Member on
Hi, Chundakkai vathal 3 tsp, tamarind paste 1 tsp, sambar powder 3 tsp. hing half tsp, curry leaves few, fenugreek seeds, jeera, mustard seeds, pepper powder half tsp salt to taste.

Heat a pan with mustard, chundakkai, jeera , methi seeds and curry leaves. When the chundakkai is fried add tamarind paste mixed with water. turmeric powder, sambar powder, pepper powder, hing and salt. Let it boil for 5 minutes. serve in a bowl with rice and pappad. (you can use manathakali vathal too)

Rate = 2.5 (Rated by 8 Council Members)

More Cooking Advice


Privacy Policy
Terms & Conditions
Ask Agent™ Tech Support/Help
Contact Us
Advertising Program
About the Ask Agent™ technology
Affiliate Program
Celebrity Queries
Latest Updates

Get the latest queries and responses via  Add Ammas Gadget to your iGoogle
Important Disclaimer: This question and answer system is open to the public. The opinions expressed are those of their individual authors, as attributed beside each item of advice. Neither the authors nor the information they provide are endorsed by this website. We recommend using common sense, making your own inquiries, and, if necessary, seeking professional advice before relying on material generated on this site.

Copyright © 1998 - 2017
Powered by Ask Agent
Patents filed since 2001 -- Request Patent Numbers