sundakkai vathal kuzhambu
Vathal kuzhambu recipe, Sundakkai vathal kuzhambu, flavourful kuzhambu made with dried vegetables like sundakkai vathal, mangai vathal, kothavarangai vathal.
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
- 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.