Name: Sundakkai Vathal Kuzhambu Recipe
Total time: 15 min
Yield: 3
Cuisine: Indian

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Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

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Vitamin E

Copper

Magnesium

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How to make Sundakkai Vathal Kuzhambu Recipe

Chitra

Crawler

Indian

Tamarind big gooseberry size

Sambar powder

Turmeric powder

Grated jaggery

Salt as needed

Water

Gingely oil or cooking oil

Sundakkai vathal/turkey berry

Mustard seeds

Methi seeds

Urad dal

Cumin seeds/jeera

Toor dal

Small onions

Garlic Cloves

To make sundakkai vathal kuzhambu, wash and chop the onions finely. Chop garlic cloves and curry leaves finely. Set aside.

step 1

Soak tamarind in 1/2 cup of warm water and take the extract using 1. 5 cups of water. To this add sambar powder, turmeric powder, salt and keep aside.

step 2

In a kadai, heat oil and roast the turkey berries till it turns brown. To that add mustard seeds. After it starts to splutter, add methi seeds, urad dal, toor dal and cumin seeds. Saute till golden. Now add the finley chopped onions, garlic & curry leaves. Saute till it emits a nice aroma.

step 3

Now add the tamarind mixture and boil well for 4-5 minutes. Check for taste and add more sambar powder if gravy tastes tangy and adjust salt if needed. Lastly add jaggery and boil till oil separates & gravy becomes thick. Add little more water if you the gravy to thin down or switch off the flame and remove.

step 4

Transfer to a vessel. Add few pinched curry leaves and cover the vessel with a lid. Give a standing time of 30 minutes and serve with rice.

step 5

Chitra's Food Book