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sundakkai vathal kuzhambu
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sundakkai vathal kuzhambu

Vathal kuzhambu recipe, Sundakkai vathal kuzhambu, flavourful kuzhambu made with dried vegetables like sundakkai vathal, mangai vathal, kothavarangai vathal.
Prep Time10 mins
Cook Time20 mins
Course: Main Course
Cuisine: Indian, South Indian
Servings: 3 people


  • 20 Sundakkai vathal dried turkey berry
  • 1 Onion
  • 1 tablespoon Tamarind Gooseberry sized
  • 3 teaspoon Sambar powder measure heaped
  • ¼ teaspoon Turmeric
  • ½ teaspoon Jaggery
  • Salt as needed

To temper

  • 2 tablespoon Sesame oil
  • ½ teaspoon Mustard
  • ½ teaspoon Fenugreek seeds
  • 1 teaspoon Urad dal
  • 1 teaspoon Toor dal
  • 1 teaspoon Cumin seeds
  • 1 sprig Curry leaves


  • 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.


  • If the kuzhambu does not get thick, you can consider dissolving ½ to 1 teaspoon rice flour in 1 tablespoon of water and add to kuzhambu. Do not over do as the consistency will be wierd.