Sundakkai Vathal Kuzhambu Recipe

Cooking Directions

• STEP 1.Soak the tamarind in warm water and extract the juice.
• STEP 2.Heat oil in a pan and add mustard seeds, fenugreek seeds, and curry leaves.
• STEP 3.Add chopped onions and sauté until golden brown.
• STEP 4.Add the sundakkai vathal and sauté for a few minutes.
• STEP 5.Add turmeric powder, red chili powder, coriander powder, and salt. Mix well.
• STEP 6.Pour in the tamarind juice and bring the mixture to a boil.
• STEP 7.Reduce the heat and simmer for about 15-20 minutes until the gravy thickens.
• STEP 8.Garnish with fresh coriander leaves and serve hot with steamed rice or dosa.

Cooking Tips

• You can roast the sundakkai vathal before adding it to the curry for a smoky flavor.
• Adjust the spice levels according to your preference.
• Adding a pinch of jaggery or sugar balances the tanginess of the tamarind.
• Leftover kuzhambu can be refrigerated and enjoyed for up to 2 days.

Storage and Serving

• Store the leftover kuzhambu in an airtight container in the refrigerator.
• Reheat the kuzhambu before serving.
• Serve the Sundakkai Vathal Kuzhambu with steamed rice or dosa for a delicious meal.