‘Sundaikai Vathal Kuzhambu’ is a must for almost every week in our kitchen. ‘Sundaikai’ in English, its Turkey Berry. It has some bitter taste, can be consumed as fresh or sun-dried.
It has its own medicinal properties, some of them I know is, it controls diabetics, gas trouble and prevents stomach related issues.
‘Sundaikai(Turkey Berry) Vathal Kuzhambu’ is medicinal valued kuzhambu. The super zinginess of this recipe will make to shake your head and start your work fresh.
In our region, its a practice to include sunda vathal during maternity times. It has to be followed for many decades, unknowing about its actual medicinal values but has been passed on generation to generation. so, with no questions further, we try to include this at least once a week’s time.
Do not come into conclusion about the taste of this Sundaikai Vathal Kuzhambu recipe by hearing it as medicine, this kuzhambu has super tingling taste, and perfect companion of rice when bored with all regular food.
How to make Vatha kuzhambu
This recipe required sun-dried sundaikai vathal, now readily available in any Indian Stores.
Heat oil in the pan, add mustard, methi seeds, cumin seeds, urad dal and wait until mustard splutters.
Now add sundaikai and garlic and fry until sundaikai turn golden brown. Then add chopped onion and fry till it becomes soft and tender. Then add chopped tomato and continue to fry in medium flame.
Once tomato pieces become mushy, turn flame to simmer, add chili powder and coriander powder and fry them for a minute.
Add salt and enough water to make kuzhambu and continue to cook in simmer flame for about 10 min. I love to have thicker vathal kuzhambu, if you want to add little more water as per your requirement.
Serve Sundaikai Vathal Kuzhambu hot along with steamed rice. Papad and coconut thuvyal is the best combo.
Sundaikai Vathal Kuzhambu
- 1 lemon size tamarind
- 1 cup water to soak the tamarind
- 3 tbsp sesame oil
- 1 tsp black mustard seeds
- 1 tsp urad dal /skinless black gram
- 1 tsp fenugreek seeds methi seeds
- 1 tsp cumin seeds
- 1/2 cup sundaikai vathal
- 1 pod garlic
- 1 onion
- 1 tomato
- 1 tsp red chili powder
- 2½ tsp coriander powder
- 11/2 tsp salt
- 4 cups water
- Soak tamarind in 1 cup of hot water for 15 minutes.
- Squeaze and extract the juice and discard the impurities. Set aside the tamarind extract.
- Over medium heat, place a pan. Add sesame oil, black mustard seeds, urad dal, fenugreek seeds, and cumin seeds.
- And wait until mustard splutters.
- Now add sundaikai and garlic and fry until garlic turn golden brown.
- Then add chopped onion and saute till it becomes soft and tender.
- Then add chopped tomato and cook till tomato becomes mushy.
- Once tomato pieces become mushy, turn the heat to low, and add red chili powder and coriander powder. Saute them for a minute but without burning.
- Add water, salt and continue to cook in low heat for about 13 minutes or until the kuzhambu is fragrant.
- Serve hot with rice.
Tips and Variations for Sundaikai Vathal Kuzhambu:
Brinjal, Drumstick can also be added to this kuzhambu.