Sunda Vathal Kuzhambu, a spicy,tangy tamarind based curry made from dried turkey berries. I have already shared the vathal kuzhambu recipe that we used to make at our home and we all love that curry so much. But today's recipe is quite different from the already shared one and it doesn't require any grinding at all.
Last week only, we were back from our short trip to India and i'm not back to form yet to cook any elaborate meal. So i took my manathakkali vathal kuzhambu recipe as a guidance and made this sunda vathal kuzhambu along with some keerai kadaiyal for our lunch today. It was awesome and we had a hearty meal. Because of all the junk food we ate from various places for the past one month, all we need is some simple yet healthy & tasty home made food. And it's surely satisfy our taste bud today.
Procedure
Notes:Last week only, we were back from our short trip to India and i'm not back to form yet to cook any elaborate meal. So i took my manathakkali vathal kuzhambu recipe as a guidance and made this sunda vathal kuzhambu along with some keerai kadaiyal for our lunch today. It was awesome and we had a hearty meal. Because of all the junk food we ate from various places for the past one month, all we need is some simple yet healthy & tasty home made food. And it's surely satisfy our taste bud today.
Sunda Vathal Kuzhmabu
Preparation Time : 30 mins | Cooking Time : 20 mins | Serves : 2
Recipe Category: Curry | Recipe Cuisine: Indian
Recipe Category: Curry | Recipe Cuisine: Indian
Ingredients
Sunda Vathal/Dried Turkey Berries - 1/4 cup
Tamarind - a gooseberry size
Pearl onion - 6
Garlic - 5 pods
Tomato(small) - 1
Curry leaves -few
Red Chili powder - 1/2 tsp
Sambar powder - 2 tsp
Turmeric powder - 1/4 tsp
Salt - to taste
Oil - 1& 1/2 tbsp
Mustard & urad dal - 1/4 tsp
Jaggery - a small piece
Sunda Vathal/Dried Turkey Berries - 1/4 cup
Tamarind - a gooseberry size
Pearl onion - 6
Garlic - 5 pods
Tomato(small) - 1
Curry leaves -few
Red Chili powder - 1/2 tsp
Sambar powder - 2 tsp
Turmeric powder - 1/4 tsp
Salt - to taste
Oil - 1& 1/2 tbsp
Mustard & urad dal - 1/4 tsp
Jaggery - a small piece
Soak the tamarind in water for 30 mins, peal the onions & garlic and cut the tomatoes into small pieces.
Heat a kadai with 1/2 tsp of oil,add sunda vathal and saute till it becomes dark brown.
Remove it on the plate and in the same kadai add the remaining oil,add mustard & urad dal,let the mustard splutters.
Then add the onions,garlic and curry leaves and saute it in oil for 2 mins and then add tomatoes.
Saute till the tomatoes becomes mushy and the add the spices (turmeric ,red chili and sambar powder) and salt.Saute the spices(keep the flame in low,otherwise the spices would burnt) in the oil for 30 secs
Extract the tamarind juice from the tamarind and add it.Bring to boil and keep the flame in medium for 5 mins.
Once the gravy slightly thickens, add the jaggery and switch off the flame when the oil floats on top.
That's it , Tasty & finger licking Vathal kuzhambu is ready.
Heat a kadai with 1/2 tsp of oil,add sunda vathal and saute till it becomes dark brown.Remove it on the plate and in the same kadai add the remaining oil,add mustard & urad dal,let the mustard splutters.Then add the onions,garlic and curry leaves and saute it in oil for 2 mins and then add tomatoes.Saute till the tomatoes becomes mushy and the add the spices (turmeric ,red chili and sambar powder) and salt.Saute the spices(keep the flame in low,otherwise the spices would burnt) in the oil for 30 secsExtract the tamarind juice from the tamarind and add it.Bring to boil and keep the flame in medium for 5 mins.Once the gravy slightly thickens, add the jaggery and switch off the flame when the oil floats on top.That's it , Tasty & finger licking Vathal kuzhambu is ready.- Saute the sunda vathal will help to reduce the bitterness a little.
- Keep the flame in low when adding the spices,otherwise it would burnt.
- Adding the spices in the oil gives enhanced flavor to the kuzhambu.
- Pearl onion & garlic give great taste to the kuzhambu,so don't skip it.
