One-pot Vatha kuzhambu rice

Name: One-pot Vatha kuzhambu rice
Total time: 1500 s
Yield: 3 people
Cuisine: Indian
Ingredients: 2 cups raw rice (soaked); 2 tbsp sesame oil; 1 tsp mustard seeds; 1 tsp cumin seeds; 1/4 tsp Fenugreek seeds; 20 shallots; 13 garlic cloves; 2 tbsp kuzhambu chilli powder; 1 tsp Kashmiri red chilli powder; 1 tsp coriander powder; 1/4 tsp turmeric powder; 1 tbsp dry black nightshade berries; 1 tbsp dry turkey berries; 1 string curry leaves; 1 tbsp salt; 1 cup tamarind puree (extract from one lemon size tamarind); 1 tsp jaggery; 6 cups water

Muniswari.G @muniswari_0205

Chennai

#CA26 Vatha Kulambu (also spelled Vathal Kulambu) is a traditional Tamil tamarind-based gravy made with sun-dried berries — here we use dried turkey/black nightshade berries for that authentic, slightly smoky tartness. It’s the kind of one-pot meal that stays stable in a tiffin, gets better the next day, and pairs beautifully with simple sides.

Muniswari.G @muniswari_0205

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Ingredients

25 minutes

3 people

2 cupsraw rice (soaked)
2 tbspsesame oil
1 tspmustard seeds
1 tspcumin seeds
1/4 tspFenugreek seeds
20shallots
13garlic cloves
2 tbspkuzhambu chilli powder
1 tspKashmiri red chilli powder
1 tspcoriander powder
1/4 tspturmeric powder
1 tbspdry black nightshade berries
1 tbspdry turkey berries
1string curry leaves
1 tbspsalt
1 cuptamarind puree (extract from one lemon size tamarind)
1 tspjaggery
6 cupswater

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Steps

25 minutes

1

Rinse the raw rice and soak until slightly softened...
2

Extract and strain tamarind puree from a lemon-sized ball...
3

Heat oil in a pressure cooker and add mustard, cumin and fenugreek seeds... Wait for the mustard to splutter
4

Add dried black nightshade and dried turkey berries and roast gently until they puff up...
5
6

Add the garlic, the shallots and curry leaves; sauté until softened and fragrant...
7

Add turmeric, kuzhambu chilli powder, Kashmiri red chilli powder and coriander powder and fry till raw smell disappears...
8

Add the tamarind puree and let the mixture come to a boil for 5 minutes..
9

Add jaggery, salt cook 2 minutes...
10

Pour in the water, then stir in the soaked rice and bring to a gentle boil... Close the cooker and cook for 4 whistles on medium flame; allow pressure to release naturally..
11

Open, mix in ghee, fluff the rice gently and serve hot with boiled egg or fryums...
12

Now ready to serve..

Tips

Let the rice cool slightly before sealing in an airtight container to avoid condensation.
Use an insulated box if you want it warm at lunchtime. It travels well for 6–8 hours — ideal for an office lunch or a picnic.

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