Sundakkai vathal / dried sundakkai / dried turkey berry kuzhambu is a tangy and delicious gravy prepared with dried sundakkai, small onions cooked in tamarind water. It goes well with white rice and appalam or vadagam.
- 1 1/2 tbsp – Sunda vathal / dried turkey berry
- 5 nos – Sambar onion / small onion (chopped)
- 1 no – Tomato (chopped)
- 2 nos – Garlic (chopped)
- 1/4 tsp – Turmeric powder
- 1 tsp – Red chilli powder (as needed)
- 1 1/2 tsp – Coriander powder
- 1 no – Tamarind (gooseberry size)
- 1/2 cup – Coconut milk
- Salt as needed
- 1 1/2 tbsp – Sesame oil
- 1/4 tsp – Mustard seeds
- 1/4 tsp – Split black gram
- 2 pinch – Fenugreek seeds
- 4 or 5 nos – Curry leaves
- Soak tamarind in a cup of warm water and squeeze out the pulp. Set aside.
- Heat oil in a pan, season with items given for seasoning. Add sunda vathal, fry until it is slightly yellow color.
- Add onion, garlic along with required salt and saute until translucent. Then add chopped tomatoes saute until mushy.
- Next add turmeric powder, red chilli powder and coriander powder, saute until raw smell goes. Then add tamarind water and 1/2 to 1 cup of water, bring it to boil.
- After 10 mins add coconut milk and cook for 5 more mins. Tasty sunda vathal kuzhambu is ready and serve hot with white rice, appalam or vadagam.
- You can always replace coconut milk with coconut paste (ground coconut).
- Do not over fry sunda vathal otherwise you may feel burnt smell from your kuzhambu.