Vatha Kuzhambu (Sundakkai Vatha Kuzhambu)

Vatha kuzhambu is a very traditional and authentic dish made in Tamil Nadu. Here I have used Sundakkai vathal or Turkey berry (dried)/Bhankatiya [Hindi] to make this healthy and mind blowing gravy. I learnt this vatha kuzhambu from my mom after I got married and ever since have been making the same without any changes. Check out other delicious South Indian -TamilNadu special Kuzhambu varieties here.

Before going in to making of this vatha kuzhambu I surely want to share the importance and the benefits of sundakkai. Sundakkai is called as Turkey berry; it has extraordinary medicinal values which can cure many diseases. Turkey berry is a green colored fruit with bitter taste, it can be used fresh or in dried form as vathal. Turkey berries (sundakkai) have the ability to kill the germs, helps in controlling diabetes, gastric problems and when consumed on daily basis helps in strengthening the bones and nerves.

Now coming back to the recipe here’s how to make Sundakkai Vatha Kuzhambu with step by step photos…

Ingredients

Sundakkai (Turkey Berry)	¼ cup
Tamarind	One lemon sized ball
Onion	1 finely chopped
Garlic	10-12 cloves
Green chillies	2 or 3
Red chilli powder	2 tsp
Coriander powder	4 tsp
Turmeric powder	½ tsp
Jaggery (Vellam) [optional]	One very small piece
Salt	As needed

For Tempering

Gingelly oil/Nallaennai	3 tbsp
Mustard seeds/Kadugu	½ tsp
Cumin seeds/Jeeragam	½ tsp
Fenugreek seeds/Vendhayam	½ tsp
Curry leaves	10-15
Asafoetida powder	¼ tsp

You can replace mustard seeds, cumin seeds with Thallippu Vengayam Vadagam for more added flavour and taste

Preparation Time: 10 minutes                             Recipe Category: Lunch/MainCourse

Cooking Time: 20-25 minutes                              Recipe Cuisine: Tamil Nadu, India

Author: Priya Anandakumar 

Method

Soak the tamarind in about 2 cup of warm water for about 10 – 15 min. Extract the juice by squeezing the tamarind and filter it in to another bowl and keep it aside.

In a pan add about 1 tsp of oil and roast the sundakkai (turkey berry) and keep it for later.

Heat oil in a kadai, splutter the mustard seeds, after that add cumin seeds, fenugreek seeds, curry leaves, asafoetida and saute for 10-15 sec.

Add onions, garlic, green chillies and saute until golden brown.

Add the tamarind extract, red chilli powder, coriander powder, turmeric powder, salt and let it boil really well for about 10-12 min or until the gravy starts to get thick.

Now add the fried sundakkai vathal or manathakkali vathal, jaggery to the gravy and let it boil until oil starts to float. Now switch off the stove. [Adding jaggery is totally optional, I do not add it most of the time].

Delicious, spicy and tangy sundakkai vatha kuzhambu is ready to be served. Serve it hot with rice and pappadam or appalam. It is also a perfect side dish for idlis, dosas etc.

Suggestions:

I have used the regular onions since I did not get the pearl onions here. But it is better to use pearl onions to make the Vatha kuzhambu.

It is better to use gingelly oil [nallaennai] but if you don’t get it then replace it with sunflower oil.

If you have vadagam you can use it for tempering, it gives extraordinary taste to the kuzhambu.

Thank you all for visiting my blog, please come back again for more traditional and authentic recipes of Tamil Nadu.

Other South Indian Kuzhambu varieties that might be of your interest...

Vatha Kuzhambu [Sundakkai Vatha Kuzhambu]

Paruppu Urundai Kuzhambu
More Kuzhambu/Mor Kuzhambu

Milagu Kuzhambu/Black Pepper Kuzhambu
Vendhaya Kuzhambu/Fenugreek seeds gravy
Poondu Kuzhambu/Garlic Kuzhambu

Karivepillai poondu kuzhambu/Curryleaves & garlic gravy

Kathrikkai Murungakkai Kara Kuzhambu[brinjal & drumsticks]

Ennai Kathrikkai Kuzhambu/Brijal gravy

Thakkali Kuzhambu/Tomato kuzhambu

Maangai Kuzhambu/Raw Mango gravy

Kaaramani Kaara Kuzhambu/Blackeyed beans gravy

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