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
- 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 !!!
- 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.