One Pot Vathal Kuzhambu Rice

Updated: Nov 19

🕒 Cook Time

Prep time: 10 minutes

Cook time: 30 minutes

Total time: 40 minutes

🍽 Servings: 4

Categories: Vegetarian

Freezer-friendly?: Yes

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100 ml sesame oil
1 tsp mustard seeds
½ tsp fenugreek (methi) seeds
1 tbsp toor dal
½ tsp asofoetida (hing)
3-4 red chillies
7-8 garlic cloves
curry leaves
1 tbsp sundakkai vathal (sun-dried turkey berry) - optional
1 tbsp manathakkali vathal (sun-dried black nightshade berries) - optional
12-15 small onions
3 tbsp vathal kuzhambu powder OR 2 tbsp sambar powder + 1 tbsp red chilli powder
pulp from medium lemon-sized tamarind
water measured based on variety of rice (rice:water = 1.5cups : 3.5 cups)
small lemon sized jaggery
salt to taste

- Handful fresh cilantro (coriander), chopped — for garnish

1. Prep: Peel small onions, rinse rice

2. Warm sesame oil over medium heat. Add mustard seeds, fenugreek seeds, toor dal and asafoetida; let it sizzle briefly.

3. Stir in red chillies, garlic and curry leaves

4. Stir in suddakkai vathal and manathakkali vathal

5. Add small onions and stir

6. Spice it up: Add vathal kuzhambu powder or its suggested alternative sambar powder + red chilli powder

7. Pour in tamarind pulp

8. Add water per rice measurement

9. Add jaggery and salt

10. Partially cover the cooker and let it come to a rolling boil

11. Add rice and adjust salt before closing the lid. Turn off stove after 3 whistles.

12. Wait for pressure to release before opening

13. Garnish & serve: Sprinkle with fresh cilantro. Serve hot with cabbage or potato fry and chips or papadam.

- Storage: Store leftovers in an airtight container for up to 1-2 days in the fridge. Reheat gently bu adding some water.

- Vathal kuzhambu powder can be replaced with 2 tbsp of sambar powder and 1 tbsp of red chilli powder.

- This dish can also be made without sundakkai vathal and manathakkali vathal