Wednesday, 4 May 2016

Sundakkai (Turkey Berry) Vathal Kulambu

Sundakkai Vathal kuzhambu is a delicious and yummy vatral kulambu.It is a kind of berry which is used in our gravies(kozhambu).People  used to sauté this vatral in a little ghee crush it on plain rice and eat when you have a stomach upset. I love Sundakkai in vatha kuzhambu…one of my fav dishes ever .It tastes delicious with steamed white rice & roasted pappad. It treats stomach ulcers and can control blood pressure, diabetes and kidney, liver disorders.Check out some more kulambu varieties like Sorakkai Kulambu.
Sundakkai vatral is prepared by soaking the berries in sour buttermilk, salt and dried in the sun till crisp and dry. They store it for a year.

Prep time
Cook time
15 mins
20 mins
3  persons

Cuisine: Indian
Recipe Type: Kulambu varieties

  • Sundakkai Vatral –one handful
  • Tamarind –one gooseberry size
  • Sambar powder -2 tbsp.
  • Gingelly oil -3 tbsp.
  • Turmeric powder –pinch
  • Powdered jaggery -1 tsp
  • Salt  - to taste
  • Mustard seeds -1 tsp
  • Tur dal -1 tsp
  • Methi seeds -1/2 tsp
  • Curry leaves- few sprigs
  • Red chillies -2-3 nos
  • Rice flour -1 tsp

1. Soak tamarind in a cup of water and Extract the pulp. Heat Oil in a sauce pan, when mustard seeds crackles,add fenugreek, toordhal, and curry leaves and red chillies. 

2. Add asafetida and the sundaikkai vatral and fry till crisp and dark in color. Add garlic and sauté to golden. Add chopped onion, fry to transculent. 

 3. Add the Tamarind pulp and allow it to boil. Add salt, turmeric and sambhar powder. Let it boil till it thickens.If it is still liquid take the rice flour (1 spoon) mix it with 2 spoons of water like batter add this with kuzhambu and stir for one to two minutes and take out from the heat.

 4. Serve hot and enjoy your meal.

Served with
Hot Steamed rice
Using gingelly oil is important to get the best taste of the kozhambu.

1 comment:

  1. I have always heard of Sundakkai vathal but have never tried it.. bookmarked this recipe, look so delicious!



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