Recipes
Sundakkai Vathal Kulambu Recipe
| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Servings |
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- 1/4 cup Sundakkai Vathal Dried Turkey Berry
- 1/2 lemon sized Tamarind
- 15 small Onion
- 5 Garlic pearls halved
- 3 tsp Sambar powder
- 1 cup Water
- 1 tsp powdered jaggery optional
- Salt to taste
- 3 tbsp gingelly oil
- 1/2 tsp Mustard seeds
- 1/2 tsp Jeera
- 3/4 tsp chana dal
- 1/4 tsp fenugreek seeds
- 2 Red chillies
- Curry Leaves a small sprig
Ingredients
To temper
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- Soak tamarind in hot water and extract the thin tamarind water.Peel the skin of garlic and small onions and make it ready.In a tadka pan - fry the sundakkai vathal till dark browned.
- In a kadai / pan heat oil - add the items listed under 'to temper', then add onion and garlic, fry for 2mins.Then add sambar powder.
- Fry for a minute.Then add tamarind water and let it boil for few mins.Let it boil for few mins till oil separates and it becomes slightly thick.
- Then add sundakkai vathal and let it boil for a good 5mins in low flame.Then finally add jaggery stir well and switch off.
- Serve with hot rice.
Add a cup of water to tamarind and make a thin extract.
We recommend adding gingelly oil(nallennai) , if you don't have then go ahead with your usual cooking oil.
Keeps well for 2 days even without refrigeration.
Also you can use other vathals like manathakkali vathal, maa vathal, mithuku vathal or any vathal for making this kuzhambu.
Add 1/2 tsp chilli powder if your sambar powder is less spicy.
You can even add any other vegetable that you use four puli kuzhambu.
Adding jaggery is optional but we prefer adding it for the slight tangy sweet taste which is so good for this kuzhambu.
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