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Vatha Kulambu Recipe | Sundakkai Vathal Kuzhambu Recipe

Sundakkai Vathal Kuzhambu with step by step pictures. This is made with Dried Tukey Berry and Tamarind
3.80 from 5 votes
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Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 37 minutes
Servings: 4 servings
Calories: 258kcal

Ingredients

Version 1: Vatha Kuzhambu Recipe

  • ¼ cup Dried Turkey Berry / Sundaikkai
  • 1 lemon size Tamarind use ¼ cup pulp or adjust to taste
  • 4 tbsp Vathal Kuzhambu Podi
  • Salt to taste
  • 1 tbsp Jaggery / Sarkarai
  • ¼ tsp Asafoetida / Hing / Kaya Podi
  • 3 cups Water
  • ¼ cup Gingelly Oil
  • 1 tsp Mustard Seeds / Kaduku
  • 1 tsp Cumin Seeds / Jeerakam
  • 1 tsp Urad dal / Ulundu paruppu
  • ¼ cup Curry leaves

Version 2: Vatha Kuzhambu Recipe

  • ¼ cup Gingelly Oil - ¼ cup
  • 3 tbsp Dried Tukey Berry / Sundaikkai - 3 tblspn
  • 1 tsp Mustard Seeds / Kaduku
  • 1 tsp Urad dal / Ulundu Paruppu
  • ½ tsp Cumin Seeds / Jeerakam
  • tsp Asafoetida / Hing / Kaya Podi
  • Curry leaves a small handful
  • 1 large Onion sliced
  • 10 peeled Garlic
  • 1 tbsp Chilli Powder
  • 3 tbsp Coriander Powder
  • 1 tsp Turmeric Powder / Manjal Podi
  • Salt to taste
  • 1 tbsp Jaggery
  • 1 lemon size Tamarind
  • Water as needed
  • Papad for toasting

Instructions

Version 1: Vatha Kuzhambu Recipe

  • Heat gingelly oil (sesame oil) in a heavy bottom pan, i like to use my earthern ware pot. You can use any pot as you like.
  • Add in all seasoning ingredients and let it fry for a min. Then add in sundakkai and fry till golden.
  • Add in puli kuzhambu podi and mix well. You can use store bought or homemade as you like. Pour 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.

Version 2: Vatha Kuzhambu Recipe

  • Soak tamarind in water for 5 mins, squeeze and drain the pulp.
  • Heat oil in a earthernware pot, add in turkey berry and fry till golden. Drain and set aside.
  • Now add in mustard, urad dal, cumin, curry leaves and asafoetida in it.
  • Add in onions, garlic and saute for a min.
  • Add in tamarind water, spice powders, salt and jaggery. Mix well.
  • Now bring this to a boil and simmer for 15 mins or so.
  • Now serve with papad. For toasting papad, show the papad over open flame using a tongs and keep flipping so it gets evenly toasted on all sides.
  • Remove and serve.

Nutrition

Serving: 1servings | Calories: 258kcal | Carbohydrates: 27g | Protein: 5g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Sodium: 47mg | Potassium: 180mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1723IU | Vitamin C: 596mg | Calcium: 248mg | Iron: 5mg
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