Jul 25, 2014

Sundakkai Vathal Kuzhambu Recipe / Vatha Kuzhambu Recipe / Dried Turkey Berry Kuzhambu Recipe

I love making vatha kuzhambu for lunch. Love that spicy and tangy gravy. I have quite a few variation of that kuzhambu in this blog, check out my kuzhambu list for all recipes. So far in my gravies i use normal spice powders and make. But couple weeks back i decided to try it with puli kuzhambu powder, that too with homemade puli kuzhambu powder

I made a huge bottle the amazing powder from scratch and stored it in my fridge. then i used that and dried turkey berry to make this yummy famous vatha kuzhambu. I should tell you, it turned out so good. The dals in the powder gave the gravy a little thickness and it turned out perfect. The main thing is you have to taste the gravy after adding all the ingredients for spiciness, tangyness and adjust them. Give this a try and let me know how it turns out for you..

Prepartion Time : 5 mins
Cooking Time : 35 to 40 mins
Serves : 4 to 5


Dried Turkey Berry / Sundaikkai - 1/4 cup
Tamarind - 1 small lemon size(use 1/4 cup pulp) or adjust to taste
Salt to taste
Jaggery / Sarkarai - 1 tblspn
Asafoetida / Hing / Kaya Podi - 1/4 tsp
Water - 3 cups

For Seasoning:
Gingelly Oil - 1/4 cup
Mustard Seeds / Kaduku - 1 tsp
Cumin Seeds / Jeerakam - 1 tsp
Urad dal / Ulundu paruppu - 1 tsp
Curry leaves - a small handful


Heat gingelly oil in a heavy bottom pan, i like to use my earthernware pot.

Add in all seasoning ingredients and let it fry for a min.

Add in sundaikkai and fry till golden.

Add in puli kuzhambu podi and mix well.

Add in thick tamarind pulp and mix well. Add in water, salt and jaggery.

Bring this whole thing to a boil and simmer the pot for a good 20 to 25 mins.

Now oil will separate and the curry will get thick.

Serve this with rice.

Take all your ingredients

You will need some sundaikkai

Heat gingelly oil in a earthernware pot

add in all seasoning ingredients

let it sizzle for a min

add in sundaikkai

fry it for few mins

Fry till it gets golden

add in puli kuzhambu podi

saute it for 30 seconds

Add in the thick tamarind pulp

I mixed the tamarind in some more water and added it to the gravy

mix well

add in some asafoetida

add some salt

some jaggery

bring this to boil

simmer the flame

cook till gravy is thicken and oil floats on top


I love the colour

I served it with potato curry and flame roasted papad


  1. Awesome recipe..we tried it in our home it was delicious..thank you so much for posting sister:-) :-) :-)

  2. my vathakuzhambu tastes good but is watery!what could be the reason?someone advised me to add rice flour...but I didn't like the idea! Help!!!

  3. @AnonymousU must have added too much water. just boil it down, it will get thick

  4. Thanks very much...but pls tell me where do u get earthen ware...every detail explained in this recipe.thanks

  5. ya super pic ... nice colour ...can u say me how to make puli kuzlambu powder ......

  6. @sharmila narayanan

    Here is the link


  7. @M.Saravanan Saravananthis recipe dont need coconut masala. if u add that it will change the taste

  8. How do you ensure that the bitterness of the Sundakkai is eliminated?

  9. @Anil Shankardont add to much a little goes a long way..

  10. @Aarthu I must say this i tried your recipe sundakkai vathal kulambu today and result was mind blowing my lunch partners at office:p all appreciated me.. thank you so much for your recipes...blog is loading very slow .. Apart from that i love your blog:) all the best

  11. Thanks.. How to make vathakulambu podi..

  12. Hi. Can you post a recipe with raw sundakai kulambi. (Green Sundaikai)?

  13. I tried the recipe today, it has come out well.thanks for the wonderful recipe


You are really kind hearted, who came to leave comments for me. Each of your comments are really valuable for me. This keeps me cooking a lot..Thank you so much..

Please think twice before leaving Harsh & Rude comments. It hurts me a lot. All those comments will be deleted.

Thanks for understanding..


Related Posts Plugin for WordPress, Blogger...