Orange Vathalkuzambu

Vathal kuzambu is a very famous specialty of Tamilnadu. It sometimes is also referred to as Karakuzambu but there are slight variations in preparations. Vathal kuzhamu directly translates to a kuzhambu/gravy made using vathal – dried veggie. also it can be inferred as the kuzhambu /gravy is cooked till it reduces to some what thick consistency i.e vatha kothikal.
It’s typically made with frying the vathal and cooking it in tamarind water and with sambar masala powder until it thickens to the right consistency. The simple ingredients adds tons of flavor and tastes amazing with hot rice and some coconut poriyal or potato fry. The choices and combinations are limitless.
I remember during my pregnancy days this was the only food that kept me going for the first 3 months. I was not able to keep down anything other than vathalkuzhambu. Thanks to the easy recipe and the shelf life I could make extra and easily store it for couple of days. Ufff those days…
Vathal Kuzhambu was a regular in our household and was not just limited to vathal but also was made of fresh veggies like onion, drumstick, okra, pumpkin, brinjal and even papad . So here is new addition to the list Orange thool/Orange Peel vathanl kuzhambu. I don’t know how we started making this dish but but I remember my mom making it forever and the first time she made it for my US friends it was an instant hit. And always a must cook when mom is in town.
It has also become a favorite of mine. And the cuties that we get here make it more appealing. So here the recipe that I enjoy with hot rice and some curry as my comfort food.


1-2 tsp of tamarind paste or 1 cup of squeezed tamarind water

3 Tbs oil

1 tsp Mustard seeds

1 small Orange – chopped

Peel of 1 orange. – chopped

1-2 tsp Sambar powder

2-3 green chillis

Salt to taste

1 tsp of jaggary



Curry leaves/karuveppelai


  1. In a heavy bottom pan add oil and add the mustard seeds, and let is splatter.
  2. Now add in the turmeric powder, hing or Asafoetida and let it roast for few seconds.
  3. Now add the slit or chopped green chilies to the oil and let this also cook. Now add the orange peal and the orange anc cook for a minute or so.
  4. At this point add in the sambar power and salt and give it nice stir and cook it for 3-4 minutes.
  5. Add in the tamarind paste and about 1- 1/2 cup of water ( adjust to the sourness of the tamarind) also add the jaggery.
  6. Let this mixture cook and boil till the mixture reduces to a good gravy consistency.
  7. If  you are using the soaked, and squeezed tamarind water make sure to let it boil till the raw smell is completely gone.
  8. Add the curry leaves in the end and turn off the heat.
  9. Orange flavored vathalkizhambu is ready to be served with some Hot rice.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.