Spicy sundakkai vathal kuzhambu recipe, How to make sundakkai vathal at home
Sundakkai aka turkey berry Vathal Kuzhambu (Spicy tangy tamarind gravy). Learns to make sundried Sundakkai/Chundakkai at home, detailed post with step by step pictures of making dried turkey berry from scratch. Do refer to the procedure link for all types of Vathal. This is a drool-worthy gravy prepared with Sundakkai aka turkey berry as the main ingredient. Even though there are no veggies added, it tastes good on its own. Simple Vatha Kuzhambu Iyengar style recipe is always super hit at home.
Today I am sharing our lunch plate with Sundakkai Vatha Kuzhambu, beets Poriyal and Murungai Keerai Paruppu Kootu 😋😋 A classic combination for both lunch & dinner today 😊😊
Sundakkai is excellent for the stomach and treats ulcers or other stomach ailments. These raw berries are also used in Thai cuisine.
First, let’s see
how to make Sundakkai Vathal at home:
- Remove the head of the Sundakkai. wash it. Break the Sundakkai with stone or motor pastels.
- boil the water and add the Sundakkai & a tsp salt. let it cook for 5-10 sec(don’t cook it for long).
- drain the water completely spread the cooked Sundakkai in a towel, dry in the hot sun. let it dry in the hot sun till crisp.
- Whenever you want you can fry in the oil and serve with curd rice.
Home made Sundakkai vathal ready lets make Sundakkai Vatha Kuzhambu.
Soak tamarind in hot water for 20 minutes. Then, squeeze the tamarind, extract water from it and discard the pulp. In a pan, heat 2 tbsp of sesame oil, then add 1 tsp Mustard Seeds / கடுகு
½ tsp Methi Seeds / வெந்தயம்,1 Sprig Curry Leaves / கருவேப்பில்லை fry well. Then, add the chopped onion, chopped garlic and saute till translucent. Add the chopped tomatoes and saute till mushy.
Pour the tamarind water, once it starts to boil, add the turmeric powder, coriander powder, chili powder, and salt. Cook covered for 10 minutes, till the gravy thickens and the oil separates.
Serve this Sundakkai Vatha Kuzhambu with rice and Beetroot Poriyal.
Sundakkai Vatha Kuzhambu Recipe, A Short Youtube Video:
How to make Sundakkai Vatha Kuzhambu Recipe Card below:
- ⅓ cup Turkey Berry/சுண்டக்காய் வத்தல்
- 1 medium-sized onion/ வெங்காயம்
- 6 Flakes Garlic / பூண்டு
- 1 Large Tomato / தக்காளி
- 1 Small Gooseberry Size Tamarind / புளி
- ¼ tsp Turmeric Powder / மஞ்சள்தூள்
- 2 tbsp Coriander powder / கொத்தமல்லி
- 1 tbsp Red Chilli powder / மிளகாய்
- Salt / உப்பு As Required
- 2 tbsp Sesame Oil / நல்லெண்ணெய்
- 1 tsp Mustard Seeds / கடுகு
- ½ tsp Methi Seeds / வெந்தயம்
- 1 Sprig Curry Leaves / கருவேப்பில்லை
- Soak tamarind in hot water for 20 minutes. Then, squeeze the tamarind, extract water from it and discard the pulp.
- In a pan, heat 2 tbsp of sesame oil, then add 1 tsp Mustard Seeds / கடுகு
- ½ tsp Methi Seeds / வெந்தயம்,1 Sprig Curry Leaves / கருவேப்பில்லை fry well.
- Then, add the chopped onion, chopped garlic and saute till translucent.
- Add the chopped tomatoes and saute till mushy. add the Sundakkai and fry till golden,
- Pour the tamarind water, once it starts to boil, add the turmeric powder, coriander powder, chili powder, and salt.
- Cook covered for 10 minutes, till the gravy thickens and the oil separates.
- Serve this Sundakkai Vatha Kuzhambu with rice and Beetroot Poriyal.
I used onions in my recipe but I suggest using shallots for more flavorful Vatha Kuzhambu recipe.
Don't use coconut as it makes the Kulambu taste bland.
Use sesame oil only which gives a great taste and also adds it generously.
Adjust red chili powder as per spice level required for this Vatha Kuzhambu recipe.
Recipe Notes
Tips for Perfect Sundakkai Vatha Kuzhambu Recipe
I used onions in my recipe but I suggest using shallots for more flavorful Vatha Kuzhambu recipe.
Don’t use coconut as it makes the Kulambu taste bland.
Use sesame oil only which gives a great taste and also add it generously.
Adjust red chili powder as per the spice level required for this Vatha Kuzhambu recipe.
Have A Beautiful Day!
