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Chettinad Kalyana Vathal Kulambu Recipe

Chettinad Kalyana Vathal Kulambu Recipe with step by step pictures.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main
Cuisine: South Indian
Servings: 4
Author: Radhika

Ingredients

  • Manathakkali Vathal – 2 to 3 tbsp
  • Tamarind – small lemon size
  • Shallots / sambar onions – 1 handful
  • Tomato – 2
  • Asafetida – 2 pinch
  • Mustard seeds – 1/2 tsp
  • Fenugreek seeds – 1/4 tsp
  • Chana dal – 1 tsp
  • Dry whole red chilli – 4
  • Chillli powder – 2 tsp
  • Turmeric powder – 1/2 tsp
  • Curry leaves – 1 sprig
  • Gingelly Oil – 1/4 cup
  • Salt – to taste

To Grind to a paste:

  • Onion - 1 medium
  • Coriander seeds – 1 tbsp
  • Urad dal – 1 tsp
  • Dry red chillies – 6
  • Fresh grated coconut – 1/4 cup
  • Poppy seeds or khus-khus – 2 tsp
  • Oil – 1 to 2 tsp

Instructions

Preparation:

  • Soak tamarind in hot water. I use a combination of new and old dark tamarind for good taste. Extract pulp and keep aside.

Make the paste:

  • Heat a pan with oil. Add coriander seeds and dry red chilies. Roast over low flame till they turn color and the aroma arises. Drain and transfer to a plate.
  • Add urad dal to the same pan and roast till it becomes golden in color. Transfer to the same plate.
  • Add sliced onion and sauté it turns translucent. Transfer to the plate.
  • Add grated coconut to the same pan and roast over low flame for few seconds.
  • Add poppy seeds and roast together till the coconut color changes and the aroma arises. Transfer to the plate.
  • Once cool, transfer the roasted ingredients to a mixie jar and grind to a smooth paste using 2-3 tbsp water. Set aside.

Make chettinad kalyana vathal kulambu:

  • Heat a pan. Add 1/4 cup gingelly oil.
  • Add asafetida, mustard seeds, once it splutters add fenugreek seeds, whole red chillies and channa dal.
  • After it gets roasted add the sambar onions, curry leaves, manathakkali vathal and chopped tomatoes. Sauté for 2 to 3 minutes.
  • Add the ground paste and sauté over a low flame till the tomatoes become mushy and oil starts to ooze out. This may take 10 to 15 minutes.
  • Add red chilli powder, turmeric powder, salt and tamarind pulp.
  • If it is too thick, add 1/4 cup water approx., Mix well and let it come to a boil.
  • Close the pan with a lid and cook for 3 to 4 mins over low flame and take off stove.
  • Chettinad kalyana vathal kulambu is ready.
  • Serve with hot rice and a dash of ghee or sesame oil accompanied by vadams or appalam for side dish.

Video

Notes

Use gingelly oil for authentic flavor. If you are not comfortable, use any cooking oil.