Sundakkai Vattal Kuzhambu

Kuzhambu is a common tamarind based gravy in Tamilnadu, India. We can add vegetables or sometimes lentils to it. Here, I have added dried turkey berries / sundakkai vattal. I love the sundakkai vattal so much and this recipe is also easy, hence this kuzhambu is a dish I often make at home.

Ingredients (Serves 3 to 4)

Preparation time – 5 mins
Cooking time – 15 mins
  • Sundakkai Vattal – a handful
  • Small Onion – 10 to 12
  • Tamarind – a small lemon sized
  • Sambar Powder – 1.5 tbsp
  • Mustard – 1 tsp
  • Channa dal – 2 tsp
  • Urid dal – 1 tsp
  • Fenugreek seeds – 1/2 tsp
  • Dried red chilli – 2
  • Hing / Asafotedia – 1/4 tsp
  • Curry leaves – a sprig
  • Sesame oil – as needed
  • Salt – as needed

Steps

  • In a pan, add 1.5 tbsp of sesame oil, mustard, fenugreek, red chilli, hing, toor dal, channa dal.
  • Once the dal changes colour, add the curry leaves and small onions and fry till transparent.
  • Meanwhile, extract tamarind water to make 1.5 cup. I microwave tamarind in water for 30 seconds to make it easier.
  • Add salt, sambar powder and fry for 2 mins.
  • Add the extracted tamarind water and allow it to boil for 12 to 15 minutes till it thickens.
  • Adjust salt if needed. The tamarind water will shrink and the gravy will be in thick consistency by then.
  • Fry the sundakkai vattal in sesame oil and keep ready.
  • Switch off the flame and add the fried vattal with the oil to the gravy.

You can have the spicy sundakkai vattal kuzhambu for lunch with any vegetable fry. I love them with pappads and fryums.

Though I make vegetable fry as side dish, Vattal Kuzhambu and suttta applam is my fav combo ever !!!

Key Points

  • The amount of veggies used along with the tamarind water quantity and sambar powder determines the thickness of the kuzhambu.
  • You can add 1/2 tbsp of rice flour mixed with water and give a boil to get a thick consistency.
  • Use sesame oil generously to get the exact authentic flavor and taste.

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