Chettinad Kalyana Vathal Kulambu recipe with step by

step photos:

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

2. 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.

3. Add urad dal to the same pan and roast till it becomes golden in color. Transfer to the same
plate.
4. Add sliced onion and saut it turns translucent. Transfer to the plate.

5. Add grated coconut to the same pan and roast over low flame for few seconds.

6. Add poppy seeds and roast together till the coconut color changes and the aroma arises.
Transfer to the plate.

7. Once cool, transfer the roasted ingredients to a mixie jar and grind to a smooth paste using
2-3 tbsp water.

8. Heat a pan. Add cup gingelly oil. Add asafetida, mustard seeds, once it splutters add
fenugreek seeds, whole red chillies and channa dal.
9. After it gets roasted add the sambar onions, curry leaves, manathakkali vathal and chopped
tomatoes. Saut for 2 to 3 minutes.

10. Add the ground paste and saut over a low flame till the tomatoes become mushy and oil
starts to ooze out. This may take 10 to 15 minutes.

11. Add red chilli powder, turmeric powder, salt and tamarind pulp. If it is too thick, add
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.
12. Chettinad kalyana vathal kulambu is ready.

13. Serve with hot rice and a dash of ghee or sesame oil accompanied by vadams or appalam
for side dish.

Chettinad Kalyana Vathal Kulambu recipe details as

follows:
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Chettinad Kalyana Vathal Kulambu Recipe

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Prep time

10 mins

Cook time

30 mins

Total time

40 mins

Chettinad Kalyana Vathal Kulambu Recipe with step by step pictures.

Author: Radhika
Recipe type: Main

Cuisine: South Indian

Serves: 3 - 4 servings

Ingredients:

Manathakkali Vathal 2 to 3 tbsp

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

To Grind to a paste:

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

Instructions:

1. Soak tamarind in hot water. I use a combination of new and old dark tamarind for good
taste. Extract pulp and keep aside.
2. 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.
3. Add urad dal to the same pan and roast till it becomes golden in color. Transfer to the same
plate.
4. Add sliced onion and saut it turns translucent. Transfer to the plate.
5. Add grated coconut to the same pan and roast over low flame for few seconds.
6. Add poppy seeds and roast together till the coconut color changes and the aroma arises.
Transfer to the plate.
7. Once cool, transfer the roasted ingredients to a mixie jar and grind to a smooth paste using
2-3 tbsp water.
8. Heat a pan. Add cup gingelly oil.
9. Add asafetida, mustard seeds, once it splutters add fenugreek seeds, whole red chillies and
channa dal.
 10. After it gets roasted add the sambar onions, curry leaves, manathakkali vathal and chopped
tomatoes. Saut for 2 to 3 minutes.
11. Add the ground paste and saut over a low flame till the tomatoes become mushy and oil
starts to ooze out. This may take 10 to 15 minutes.
12. Add red chilli powder, turmeric powder, salt and tamarind pulp.
13. If it is too thick, add cup water approx., Mix well and let it come to a boil.
14. Close the pan with a lid and cook for 3 to 4 mins over low flame and take off stove.
15. Chettinad kalyana vathal kulambu is ready.
16. Serve with hot rice and a dash of ghee or sesame oil accompanied by vadams or appalam for
side dish.

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