Drumstick Vatha Kuzhambu Recipe is a fusion of vathal kuzhambu, kara kuzhambu without coconut, sambar and puli kuzhambu. A blend of these recipes and this is exclusively my mom’s recipe which i love it a lot. She makes it whenever i go home and that i make it whenever i go my in laws place and they love it. It is easy recipe and best goes when had with curd rice and maavadu.

Instead of drumstick, you can skip it and just go with garlic alone or with brinjal. tastes good with both. adding drumstick to this curry gives out a unique flavor to the dish. Ok i give a note here, when we call it vatha kuzhambu, there is no vathal/vattral used in this recipe. Just the style of making vathal kuzhambu is used. I have used homemade sambar powder in this recipe.

Drumstick Vatha Kuzhambu Recipe – Pictorial directions:

1. Heat nallenai/sesame oil in a pan, roast fenugreek seeds until slightly brown.
2. Now add mustard seeds and let it splutter.
3. Put in chopped garlic and fry until slightly brown
4. Drop in chopped shallots, little salt for the onions to get fried faster.
5. Time to add sambar powder and salt. we are not going to add any other spice powders in this recipe, so the spiciness of the curry is in the sambar powder. If the powder you use is not that much spicy, then add a little bit of chilli powder according to your taste.
6. Let it fry well in simmer before browning. Add tamarind soaked water and let it boil and shrink to thick curry.

   

   

   

   
   

   

   

   

   
   

   

   
   

Drumstick Vatha Kuzhambu Recipe:

Print Recipe

Drumstick vatha kulambu

Drumstick vatha kulambu

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Side Dish

Cuisine: Cuisine of tamilnadu

Servings: 3 servings

Author: Jinoo Jayakrishnan

Ingredients

• 1/8 tsp fenugreek seeds
• 1/2 tsp mustard seeds
• 1/4 cup chopped garlic
• 1/2 cup chopped shallots
• 3 tbsp sambar powder
• 1 big lemon size tamarind
• 1 long drumstick

Instructions

• Heat nallenai/sesame oil in a pan, roast fenugreek seeds until slightly brown.
• Now add mustard seeds and let it splutter.
• Put in chopped garlic and fry until slightly brown
• Drop in chopped shallots, little salt for the onions to get fried faster.
• Time to add sambar powder and salt. we are not going to add any other spice powders in this recipe, so the spiciness of the curry is in the sambar powder. If the powder you use is not that much spicy, then add a little bit of chilli powder according to your taste.
• Let it fry well in simmer before browning. Add tamarind soaked water and let it boil and shrink to thick curry.
• Sprinkle asafoetida a pinch and serve hot.
  

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