Vathal kuzhambu / Sundaikkai vatha kuzhambu / Sun dried Turkey Berry gravy

Vathal kuzhambu / Sundaikkai vatha kuzhambu / Sun dried Turkey Berry gravy

Sundaikkai is known as Turkey Berry. Sundaikkai vathtal is nothing but the sun-dried Turkey berry. It is an authentic and traditional recipe of Tamilians. This curry is also known as vathal kuzhambu. The sour and hot taste makes this curry delicious.

Sundavathal Kulambu / Tangy Sundried Turkey Berry curry

Sundavathal Kulambu / Tangy Sundried Turkey Berry curry

Ingredients:

  • Sundakkai vathal / Sun dried Turkey Berry – 20 nos
  • Red chillies – 5 nos
  • Coriander seeds – 1 tbsp
  • Cumin seeds – 2 tsp
  • Turmeric powder – ¼ tsp
  • Peppercorns – 1 tsp
  • Channa dal / Bengal gram – 1 tbsp
  • Tamarind – a gooseberry sized
  • Raw rice – 2 tsp
  • Salt to taste
  • Gingelly oil – 3 tsp
  • Mustard seeds – ¼ tsp
  • Split Blackgram – ¼ tsp
  • Curry leaves – two strands

Preparation:

  • Dry roast red chillies, cumin seeds, coriander seeds, peppercorns, turmeric powder, channadal, raw rice, curry leaves (a strand).
  • Grind it to a fine powder.
  • Prepare Tamarind extract.
  • Heat oil in a kadai, add the sundavathal/sun dried Turkey Berry and fry them till they change colour.
  • Remove the sundavathal / Turkery Berry to a plate. Keep it aside.
  • In the same kadai, add mustard, blackgram and curry leaves. Wait till they crackle.
  • Now pour in the tamarind extract and bring it to boil.
  • Sprinkle the grounded powder and stir well, so that no lumps are formed.
  • Bring it to boil and wait till the curry gets thickens and the oil separates.
  • Sprinkle the fried Sundavathal/Turkey berry and Keep in low flame for 5 mins.

Serve hot with steamed rice and pappadam. I have accompanied with steamed rice, rice pappad, chicken varuval/masala and carrot poriyal/stir-fry.

 

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