Sundakkai vathal kuzhambu (turkey berry curry)

Sundakkai vathal kuzhambu is South Indian recipe which is prepared with dried sundkkai (turkey berry),vadagam,tamarind juice,tomato onion paste to give thick kuzhambu which goes well with hot rice and ghee on top of it 😀 .Adding jaggery powder at last in kuzhambu is my favorite if you don’t want sweet tangy flavor then dont add jaggery.




Sundakkai vathal kuzhambu (turkey berry curry)
Serves 5
vathal kuzhambu
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Cook Time
30 min
Cook Time
30 min
Ingredients
  1. Dried Sundakkai-2 tbsp
  2. Tamarind
  3. Salt-to taste
  4. Onion-1 and 1/2
  5. Tomato-2
  6. Turmeric powder-1 tsp
  7. Garlic-3
  8. Vadagam-2 tsp
  9. Curry leaf-4
  10. Sambar powder-3 tbsp (based on spiciness)
  11. Jaggery powder-1 tsp (optional)
  12. Sesame oil-5 tsp
Instructions
  1. Add tamarind with water in bowl and microwave for a min or add the tamarind in hot water.Then Squeeze the pulp to extract the juice and throw away the pulp.
  2. Grind 2 tomato and 1 onion into fine paste.
  3. Heat deep pan with oil and once hot add the vadagam and dried sundakkai (turkey berry) .Saute for about 3 mins and it puff up while sauteing in hot oil.
  4. Add chopped garlic,curry leaf,1/2 onion and salt.Saute till onion gets cooked completely.
  5. Add 1 chopped tomato and turmeric.Saute till mushy.Add the grinded tomato onion paste to it.Cook with lid on for about 5-8 mins until raw flavor disappears.
  6. Add sambar powder and tamarind juice and cook with lid on for about 5 mins.
  7. Open the lid and add jaggery powder ,let it cook with medium flame for about 15-20 mins to become thick curry.
Notes
  1. For any kuzhambu using sesame oil gives extra flavor and add it generously to make it more tasty 😉
  2. Sundakkai vathal kuzhambu with rice goes well with beetroot poriyal and appalam or papad
Akshayascooking http://www.akshayascooking.com/
 

Sundakkai vathal kuzhambu Detailed Recipe:

  • Add tamarind with water in bowl and microwave for a min or add the tamarind in hot water.Then Squeeze the pulp to extract the juice and throw away the pulp.

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  • Grind 2 tomato and 1 onion into fine paste.
  • Heat deep pan with oil and once hot add the vadagam and dried sundakkai (turkey berry) .Saute for about 3 mins and it puff up while sauteing in hot oil.

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  • Add chopped garlic,curry leaf,1/2 onion and salt.Saute till onion gets cooked completely.
  • Add 1 chopped tomato and turmeric.Saute till mushy.Add the grinded tomato onion paste to it.Cook with lid on for about 5-8 mins until raw flavor disappears.

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  • Add sambar powder and tamarind juice and cook with lid on for about 5 mins.

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  • Open the lid and add jaggery powder ,let it cook with medium flame for about 15-20 mins to become thick curry.

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  • Serve with hot rice and ghee on top of it, sidedish as beetroot poriyal , appalam ,carrot poriyal.





Note:

  • For any kuzhambu using sesame oil gives extra flavor and add it generously to make it more tasty 😉
  • Sundakkai vathal kuzhambu with rice goes well with beetroot poriyal and appalam or papad

vathal kulambu

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