Vathal kuzhambu recipe, Sundakkai vathal kuzhambu, flavourful kuzhambu made with dried vegetables like sundakkai vathal, mangai vathal, kothavarangai vathal.
As I have said in my earlier post, I love love vathal kuzhambu than any other kuzhambu. Usually vathal kuzhambu recipes made by brahmins/ iyer has only vathal and no onion or garlic I think. But we make it with both. Though this time I made without garlic, we usually add finely chopped small onions and garlic. I love sundakkai vathal fried darkly to accompany curd rice. Never tasted the ones in these kuzhambu. Don’t ask about sundakkai kootu or sambar, I will run miles away from it. My mom insists to eat it for its health benefits. But I can’t eat. I love vathals though.
We had sudakkai plant in our backyard, still have one at Salem. It yields a lot of sudankkai (turkey berry). I like to make vathals out of sundakkai, its an interesting process. Yes, my mom washes and spreads the berries and we use a clean hammer to gently nudge on it and open it up. Then its all added to sour buttermilk and sundried to make vathal. Its stored and used throughout the year.
I always wonder how our cuisine uses up the vegetables in form of vathals and it comes handy to cook at home, even when there is no vegetables in hand. Cool right? 😎. Sundakkai has a lot of health benefits, though I don’t know many, one main thing is it can help you to get rid of worms in tummy, especially for bachelors who eat outside food and kids. Its also rich iron.
Sundakkai vathal kuzhambu recipe
Recipe Cuisine: Indian | Recipe Category: Lunch
Prep Time: 10 mins | Cook time: 20 mins | Serves: 4
Prep Time: 10 mins | Cook time: 20 mins | Serves: 4
“>Vathal kuzhambu recipe, Sundakkai vathal kuzhambu, flavourful kuzhambu made with dried vegetables like sundakkai vathal, mangai vathal, kothavarangai vathal.
Ingredients
Sundakkai vathal (dried turkey berry) – 20
Onion – 1
Tamarind – Gooseberry sized
Sambar powder – 2 & ½ teaspoon
Turmeric – ¼ teaspoon
Jaggery – ½ teaspoon
Salt – As needed
Onion – 1
Tamarind – Gooseberry sized
Sambar powder – 2 & ½ teaspoon
Turmeric – ¼ teaspoon
Jaggery – ½ teaspoon
Salt – As needed
To temper
Sesame oil – 2 tblsp
Mustard – ½ teaspoon
Fenugreek seeds – ½ teaspoon
Urad dal – 1 teaspoon
Toor dal – 1 teaspoon
Jeera/ cumin seeds – 1 teaspoon
Curry leaves – 1 Sprig
Mustard – ½ teaspoon
Fenugreek seeds – ½ teaspoon
Urad dal – 1 teaspoon
Toor dal – 1 teaspoon
Jeera/ cumin seeds – 1 teaspoon
Curry leaves – 1 Sprig
Method
- Chop onion finely, extract tamarind juice by soaking it in hot water for 10 minutes. Make it 2 and ½ cups by adding water to it. Set aside. Heat a kadai with sesame oil, temper with the items given under ‘To temper’ table. Before adding curry leaves, add sudakkai vathal and fry until everything turns golden brown in colour. Make sure the vathal gets fried. Add curry leaves followed by chopped onion. Fry till it turns brown here and there.
- Add the tamarind juice, bring to boil, add sambar powder, turmeric and salt. Lower the flame to medium.
- Boil for 6-8 minutes or until oil separates, towards the end, add jaggery and mix well. Switch off the flame when the kuzhambu gets thick.
Notes
- You can replace sudakkai vathal with any other vathal.
- You can make this as no onion no garlic too. Add asafoetida while tempering. Or you can also add on finely chopped garlic in this recipe. Adds more flavour.
Usually, vathal kuzhambu and kootu is the best combination to serve. Thogayal also goes well with this.
Tags: vathal kuzhambu recipe,vathal kulambu,vathal kuzhambu,sundakkai recipes,sundakkai vathal kuzhambu,south indian kuzhambu recipe,recipes
Yes as u said vathakuzhambu is no onion and no garlic 🙂 variations are always there 🙂 so we can add the garlic and onion 🙂 The first snap shot with coconut thokayal 🙂 i am drooling!
Love tangy kind of side dishes with rice..looks yumm
best comfy food!!! love the delicious vathal kuzhambu!!
Sowmya
yummy and my most favorite kuzhambu
One of my fav too Raks. we prepare it without onion and garlic as Aparna n u said. YUmmy with steamy rice…isn't it?
Looks delicious 🙂
Raks amazing recipie 🙂 loved the clicks and how i wish to eat that plate full of tasty food 🙂 yum yum 🙂
Lovely clicks. My fav 🙂
delicious…
Color is perfect I will try
Now that s some thing that i would like to eat with hot rice and ghee. Yumm
very nice and yummy kozhambu…nice clicks..
Anu's Healthy Kitchen – Cucumber Masala Buttermilk
Its my favorite… Looks so tempting
my fav too..love to eat it with curd rice…tempting clicks
I love vathakulambhu too its my fav,when had with kootu its at its best nothing can be compared, I have never made it without garlic but this looks good will def give a try to this.
Always love this and you are tempting me right now so much …I got same in draft too
super tempting vathal kuzhambu .. Love ur thali
Enna oru superana combo. My menu for tom is planned. Pretty clicks
this is my fav..i love vathal kulambu
Alltime fav….this with rice I can have it anytime of the day
One of my favs.. I always have extra rice when this is prepared 🙂
Nice Raks. Easy to prepare too.I know one more variety everything is same but I will fry and grind onion + garlic with this it will give different taste
Hi
I tried today. never tasted before sundal vatta kuzhampu. Did you powder urad dal, toor dal and fenugreek seeds. so I will do better next time
No just add it to hot oil as such.
Awesome recepie. . I want to know if I can make this without adding any vathal..
Hi Raks, Itired this recipe and it turned out fine except that it was a bit bitter. What would have been the reason?
Sure it will be good.
May be its from too much of turkey berry or you have nt fried properly
hi Raji, no need to add tomatoes in this curry?
We usually do not add, but if you want you can add one small after onion
Very nice
Can this be made with other vegetables like small eggplant. How about addition of ground coconut?
You can add eggplant. Coconut can also be added.
Very nice..thank u for sharing
Very nice..thank u for sharing
Hi raji… can i add chilly powder and dhaniya powder if I don't have sambar podi? If so wats the ratio?
Hi Harini, you can try 1 & 1/2 tsp red chilli powder and 1 tsp dhaniya powder
how long can we store and have?
Can I try it with coconut paste
Yes sure.
Hey Raks…thank-you for the recipie. I tried making this for the first time. The gravy tastes superb but the berries are super bitter. Do they usually taste like that?
It has slight bitter taste. Let me share some points to note – Make sure you roast it really well while tadka. It should get fried well from the inside. Also if it gets enough spice, tamarind, salt, it wont be that bitter. But the vathal has slight natural bitterness which you cannot avoid. The vathal process also plays a role. Mom usually boils, soaks well in sour butter milk prior and salts well and dries. Hope this helps 🙂
Hi… I got a question here…
When the kulambhu is done, are the berries crispy like freshly fried or will it turn soggy as we are boiling it in the kulambhu?
It will turn soft.