By Rajlakshmi
May 13, 2026
Also called vatha kuzhambu, it is a typical South Indian, tamarind-based, acidic, and spicy sauce cooked with sun-dried fruits or vegetables.
Lemon-sized tamarind 2 tbsp sesame oil 2 tbsp manathakali vathal 1 tsp coriander leaves ¼ tsp methi seeds 1 tsp chana dal 3 tsp sambar powder ½ tsp turmeric powder ½ tsp mustard seeds Salt, as needed A few pieces of jaggery Curry leaves, as needed
Soak a small, lemon-sized tamarind in boiling water for 10 minutes. Use three cups of water to extract the tamarind juice.
Dry roast the dhaniya, chana dal, red chillies, and venthayam till golden brown. Grind this with 1 tablespoon of coconut.
In a pan, heat 1 tablespoon of sesame oil. Add ½ tsp mustard seeds and asafoetida.
When it crackles, add the dry manathakkali vathal. Roast for a minute, keeping the flame low. Add the sambar powder and cook for a few seconds.
Instantly add the tamarind extract, turmeric powder and salt. Mix well and cook over medium heat for 7 minutes.
Now add the crushed paste, a little piece of jaggery and mix well until the desired consistency is achieved.
Switch off the flame and add 1 tbsp sesame oil. Garnish with a few curry leaves. Serve with hot rice and any desired curry or kootu.