Sundakkai Vathal Kuzhambu | Dried Turkey Berry Curry
I love Sundakkai in Kuzhambu n one of my fav dish ever..! I learnt this authentic South Indian speciality from my MIL…! This simple dish tastes divine and bursts with flavor , when added to hot steamed rice with a touch of ghee. It also tastes good with plain yoghurd rice. Indians wherever they are, go craze for this dish and would love to taste it with roasted pappads…! This delicious kuzhambu can be prepared with both fresh sundakkai ( Turkey berries ) or dried ones..!! The dried ones are prepared by soaking the fresh berries in yoghurd and salt for a couple of days and sun dried. This can be stored in air tight containers and used for months together.
Dried sundakkai - ½ cup
Oil - 3 tbsp
Onion - 1
Tomato - 2
Turmeric pwd - a pinch
Red chilly pwd - 1 tbsp
Coriander pwd - ½ tbsp
Pepper pwd - ½ tsp
Thick tamarind juice - ½ cup
Jaggery - a little
Salt to taste
Mustard - ¼ tsp
Cumin - ½ tsp
Fenugreek - 1 tsp
Split urad dal - ½ tsp
Curry leaves - handful
For Spice powder:
Toor dal - 2 tsp
Channa dal - 2 tsp
Sesame seeds - 1 tsp
Red chilly - 1 or 2
Coriander seeds - 1 tsp
1 of 2
Dry roast the spice ingredients and grind to fine pwd.
Heat oil in a pan.
Add dried sundakkai vathal and roast for few mins.
Take it aside and reserve.
Now add the seasonings mustard, cumin seed, fenugreek, curry leaves and split split urad dal.
Wait to crackle then add finely chopped onion and sauté till transculent.
Add finely chopped tomatoes and fry till oil separates.
Add turmeric pwd, red chilly pwd, pepper pwd, coriander pwd and salt.
Sauté well and allow to boil for 2 mins.
Add thick tamarind juice, 1 cup water and allow to cook covered.
Once it attains thick consistency, add spice pwd and a pinch of jaggery and mix well.
Cook for 2 more mins and add roasted sundakkai vathal and combine.
Taste and adjust salt and seasonings.
Stir for 2 mins and turn off the flame
Garnish with chopped coriander leaves.
Delicious tongue tickling vathal kuzhambu ready to enjoy…:)