Vatha Kulambu

It is a common practice in the most parts of the world that people preserve bountiful seasonal fruits and vegetables by freeze-drying them in a freezer and use them all through the year. But on the contrary we, Indians living in a tropical climate, preserve them by drying under the sun as it shines here almost all the days of a year. Sun-dried (dehydrated) products have been used by us for both culinary and medicinal purposes for over 1000 years. Even the medicines recommended by Ayurveda, Siddha, or other Indian medicine systems have been traditionally formulated by sun-dried herbs or fresh herbs; fresh herbs are mainly used for external applications, or for making decoctions, etc., whereas dried herbs are used for making powders and tablets (chooranam).

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We usually dehydrate vegetables like cluster beans (kothavarangai), bitter gourd (pavakkai), broad beans (avarakai), ladies finger (vendakkai), lotus stem (thamarai thandu), berries like turkey berry (sundakkai) & black nightshade berries (manathakkali), fruits like mangoes, citrus fruits, etc. by drying them under the Sun. Vegetables that are pungent normally soaked in sour curd (yoghurt) to lighten their pungency but for other vegetables we just blanch them before dehydrating. We prepare delicious vatha kulambu, a traditional south Indian curry, using dehydrated ingredients such as vegetables, berries, or fruits and serve with rice as shown below.

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Benefits of sun-drying (dehydrating) fresh produces :

  1. We can preserve the seasonal produces simply by drying them under the sun.
  2. Moisture in the fresh produces is completely evaporated when sun dried, so we can use them for a year or more.
  3. Sun-dried products are safe to use as they are totally free from bacteria.
  4. Dehydrated vegetables are ready to use and there is no need to wash or chop them.
  5. If we keep a stock of dehydrated vegetables, it may be helpful to us during any untoward incidents like natural calamities for which our ancestors prepared themselves very well.

Now I have shown below how to dehydrate tiny black nightshade berries (manathakkali) at home. Home-made manathakkali vathal have a beautiful ghee-like aroma which I could barely notice in store-bought dehydrated berries. People living in cold countries may use dehydrator or oven to prepare vathal at home, now lets prepare vathal in the traditional method :

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  • Wash and dry the berries under the Sun for a day.
  • Soak them in curd and leave aside at indoor for a day (salt may be needed to increase the shelf life).
  • Take the berries out from the curd and spread out on a plate.
  • Keep the plate under the sun for 2 days or until completely dried up.

Now lets move on to the recipe for manathakkali vatha kulambu:

Time taken: 10 min

Yields: 250 ml

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Ingredients:

  1. Manathakkali vathal – 2 tbsp
  2. Tamarind – as desired (to be extracted in 400 ml water)
  3. Sesame oil – 2 tbsp
  4. Mustard seeds – ½ tsp
  5. Asafoetida powder – ¼ tsp
  6. Jaggery – as desired
  7. Curry leaves – 1 sprig
  8. Red chilli powder – 1 tbsp
  9. Coriander seeds powder – 1 tbsp
  10. Salt – ½ tsp
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Cooking method:

  • Heat a pan with sesame oil in medium flame.
  • Add mustard seeds into the hot oil.
  • When they begin to crackle add manathakkali vathal.
  • Fry them until fluffed up in low flame.
  • Add curry leaves and fry for few seconds.
  • Now prepare a thick solution with chilli powder & coriander seeds powder using little water and pour into the pan.
  • Saute for few seconds until the raw smell disappeared.
  • Pour tamarind extract (400 ml) into the pan and bring it to a boil in high flame.
  • Allow it to simmer for few minutes.
  • Add salt, asafoetida powder & jaggery.
  • Bring it to a final boil.
  • Remove from flame.
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  • Serve with piping hot rice, paruppu, kootu, poriyal, thayir and koozh vatral.
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Tips:

  • If you use store-bought vathal, you may not require to add salt in kulambu as they are usually too salty.
  • If you use maa-vathal (dried mango) in vatha kuzhambu, it may not be required to use tamarind extract.
  • Instead of adding spice powders directly I have mixed them in water before adding into the pan to prevent them getting burnt.
  • Sutta appalam shown in one of the above pictures was made by microwaving them for 30 seconds.
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92 Comments Add yours

  1. Savvy Raj says:

    Often make this . One of my daughters favourites.

    1. Megala says:

      Oh, glad to know this. Thank you.

  2. Chiru says:

    Delicious… one of my grandmother’s best recipe..

    1. Megala says:

      Yes, truly they are the experts. Thanks so much.

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