Wednesday, 17 April 2013

Chettinad Kalyana Vatta Kozhambu

Chettinad Kalyana Vatta Kozhambu - the name itself sounds Royal doesn't it? My friend Radhika has an amazing collection of recipes. I always make it a point to try her recipes. This week for AGC I had to post from Radhika's blog. I looked around to find a recipe that I had not made before. This one looked very inviting. We all loved it a lot!! Finger licking goodness. Thank you Radhika for this amazing recipe

The recipe called for Sundakka. I did not have any. So used Karuvadam. Am sure Sundakka would render an awesome taste. You can skip that as well, if you do not have it..


Sundakka Vattal 2-3 tbsp
Tamarind 1 tbsp
Onion 1
Tomato 2
Hing 1/4 tsp
Mustard 1/2 tsp
Fenugreek seeds 1/4 tsp
Channa dal 1 tsp
Red Chilli 2
Kashmiri Chilli powder 2 tsp
Turmeric 1/2 tsp
Curry Leaf few
Gingelly oil
Salt to taste

To grind

Onion 1
Coriander seeds 1 tbsp
Urad dal 1 tsp
Dry Red Chilli 2
Coconut 1/4 cup
Poppy seeds 2 tsp

Method of Preparation

1. Heat  a little oil in a pan. Add onions and saute. When they turn translucent, add coriander seeds, urad dal, red chilli, coconut and poppy seeds. Saute for a few minutes till they change colour. Grind into a smooth paste adding a little water.

2. Heat some more oil in the pan. Add mustard. When it sputters, add vadam. Fry till it browns a little.

3. Then add fenugreek seeds, red chilli and channa dal.

4. Then add sliced onions and curry leaves. Saute till it starts to brown.

5. Add chopped tomatoes and saute for a couple of minutes.

6. Add the coconut paste and saute till tomatoes are partly cooked.

7. Add chilli powder, turmeric, salt and tamarind paste. Mix. Add 2-3 cups of water as required. 

8. Bring to a boil and let it simmer for a few minutes.

Serve with rice and some poriyal.


  1. wow looks like a relish Roshini, the very name makes me drool ;) must be awesome with white rice

  2. super kuzhambu rosh... finger licking indeed. naaku oorufying

  3. Oh!...this looks so yummy...Very nice post
    Do visit my blog

  4. Love to have this fingerlicking kuzhambu with some rice for my dinner rite now.

  5. When do you add the onion/coconut paste?

    1. Thanks Jaanvi for pointing out.. I have added the step. it is after the tomatoes go in.. Thanks again.. hope you try it

  6. oooh.. its been quite some time since I had this.. makes me drooool!


  7. Like I said, the kashmiri chili powder has rendered an awesome color to the kulambu. Thank you for your sweet words too.