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    You are here: Home / Recent Posts / Sundakkai Vathal Kulambu Recipe

    Sundakkai Vathal Kulambu Recipe

    Last Updated On: Apr 18, 2025 by Sharmilee J

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    Sundakkai Vathal Kulambu is a South Indian curry made with sundakkai vathal (dried turkey berry), tamarind, and a flavorful mix of spices. This dish is delicious and has numerous health benefits. Sundakkai is rich in antioxidants and is often used in traditional dishes to treat digestive issues. It adds a unique bitterness to the curry, which is perfectly balanced with the sweetness of jaggery and the tanginess of tamarind.

    sundakkai vathal kulambu served with rice and greens

    Sundakkai Vathal Kuzhambu is made with simple ingredients that are easy to find in most South Indian kitchens. This kuzhambu has a bold, deep flavor from the sundakkai vathal. It’s a comforting dish packed with traditional Tamil flavors. You can try this simple recipe and enjoy its delicious taste.

    Jump to:
    • About Sundakkai Vathal Kulambu
    • Sundakkai Vathal Kulambu Ingredients
    • How to make Sundakkai Vathal Kuzhambu Step by Step
    • Expert Tips
    • Serving and Storage
    • FAQS
    • 📖 Recipe Card

    About Sundakkai Vathal Kulambu

    Sundakkai Vathal Kulambu is a traditional Tamil dish known for its bold and complex taste. This recipe is made with sundakkai vathal as the key ingredient, the kulambu brings out rich, earthy flavors with a perfect balance of spice, tanginess, and subtle sweetness. The bitterness of sundakkai blends beautifully with the curry. It is called Vatha Kulambu or Vathal Kuzhambu

    This dish is a staple in many Tamil households and is often prepared during regular weekdays as well as special occasions. Its thick, aromatic curry can be paired with hot steamed rice and a dollop of ghee, creates a soul-satisfying meal. It also goes well with millet rice or can be served as a flavorful side dish for idli or dosa.

    This recipe is a wholesome and comforting option, especially when you’re looking for something that is both tasty and good for your health. Even if you’re new to using sundakkai in cooking, this dish is a great introduction. With the right preparation, it loses its bitterness and adds depth to the curry. It’s a dish filled with warmth and the richness of Tamil cuisine perfect to pair up wit rice and curry of your choice.

    sundakkai vathal kulambu served with rice and greens

    Sundakkai Vathal Kulambu Ingredients

    • Sundakkai Vathal (dried turkey berry) – This is the key ingredient, It adds a unique bitterness and intense flavor to the dish that makes the curry stand out.
    • Gingelly oil (sesame oil) – Adds a nutty aroma and rich flavor, perfect for this recipe. It’s high smoke point ensures a crisp tempering without burning the ingredients. It also helps bring out the flavors of the spices really well.
    • Mustard seeds, cumin seeds, chana dal – Add a nutty, spicy flavor to the tempering, they provide a slight crunch and texture to the dish.
    • Fenugreek seeds – This is a must-add ingredient to the dish, brings a slightly bitter, aromatic flavor that complements the other spices. 
    • Red chilies – Adds heat and color to the tempering. They contribute a spicy taste and vibrant red color to the curry.
    • Curry leaves – Gives the authentic South Indian aroma and flavor when fried. These add a fragrant, herbal touch to the tempering.
    • Small onions – Adds natural sweetness and depth to the gravy. They soften during cooking and blend perfectly into the curry.
    • Garlic – Adds mild pungency and fragrance to the dish. Garlic enhances the flavor and  taste of the curry.
    • Sambar powder – Gives the kulambu its characteristic flavor and warmth. It infuses the dish with a savory, mildly spicy taste.
    • Water – You can adjust the consistency of the curry. It balances the ingredients and helps the flavors blend together.
    • Tamarind – Gives a tangy kick that balances the bitterness of the sundakkai and spices. It’s perfect for the deep, rich flavors of the curry.
    • Jaggery – Adds a touch of sweetness to balance the tanginess of tamarind. Jaggery also enhances the overall richness and smoothness of the dish.

    Similar Recipes

    • Poondu Kulambu
    • Paruppu Urundai Kulambu
    • Chicken Kuzhambu
    • Mor Kuzhambu
    • Puli Kulambu

    Why This Recipe Works

    • Quick to make and perfect for weekday meals
    • It has a bold, tangy flavor with a rich, traditional taste.
    • This recipe is a balance of spicy, sour, and a hint of sweetness.
    • Easily customizable with other vathals or veggies.
    • Uses sundakkai vathal which is both flavorful and healthy.
    • Tastes even better the next day.
    • Can be paired with rice, idli, dosa, or even chapati.

    How to make Sundakkai Vathal Kuzhambu Step by Step

    1.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.

    how to make vathal kuzhambu step1

    2.In a kadai / pan heat oil – add the items listed under ‘to temper’, then add onion and garlic, fry for 2 minutes. Then add sambar powder.

    how to make vathal kuzhambu step2

    3.Fry for a minute. Then add tamarind water and let it boil for few minutes. Let it boil for few minutes till oil separates and it becomes slightly thick.

    how to make vathal kuzhambu step3

    4.Then add sundakkai vathal and let it boil for a good 5 minutes in low flame. Then finally add jaggery stir well and switch off.

    how to make vathal kuzhambu step4

    Serve with hot rice.

    sundakkai vathal kulambu

    Expert Tips

    • Sundakkai vathal  – Make sure to fry the vathal until it turns dark brown for the best flavor and texture. This enhances the bitterness and makes it crispy.
    • Gingelly oil (nallennai) – It enhances the flavor and provides the authentic South Indian taste. It also adds richness to the curry.
    • Soaking tamarind – This helps extract a good balance of tangy tamarind juice, not too strong or weak. It gives a smoother consistency.
    • Spice levels – If your sambar powder isn’t spicy enough, add extra chili powder. You can customize it to your preferred spice level.
    • Jaggery – It balances the tangy tamarind and adds a mild sweetness that complements the bitterness.
    • Other vathals – If you don’t have sundakkai, try using manathakkali vathal or maa vathal for a different taste. These vathals also pair well with this recipe.

    Serving and Storage

    Sundakkai Vatha Kulambu is best served hot with plain rice and a side of vegetable or papad. You can also enjoy it with dosa or idli for a flavorful twist. 

    Stays fresh for up to 2 days at room temperature or can be stored in an airtight container for up to a week in the refrigerator.

    FAQS

    1.What is sundakkai vathal?

    It’s dried turkey berry, used in South Indian cooking for its health benefits and unique bitter flavor.

    2.Can I use fresh sundakkai instead of dried?

    Yes, but dried sundakkai gives a more intense and traditional flavor.

    3.Is jaggery necessary?

    Yes, It adds a lovely balance of sweetness to the curry. 

    4.Can I replace sambar powder with other spice powders?

    Yes, you can replace it with a mix of coriander powder, red chili powder.

    5.Can I skip onions and garlic?

    Yes, but the flavor will change. They add a good flavor base to the kulambu.

    6.What other vathals can I use?

    You can try manathakkali, maa vathal, or even a mix of different vathals for a different taste and flavor.

    sundakkai vathal kulambu served with rice and greens

    If you have any more questions about this Sundakkai Vathal Kuzhambu Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

    Tried this Sundakkai Vathal Kuzhambu Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

    📖 Recipe Card

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    Sundakkai Vatha Kulambu Recipe | Sundakkai Vathal Kulambu Recipe

    Sundakkai Vathal Kulambu is a South Indian curry made with sundakkai vathal (dried turkey berry), tamarind, and a flavorful mix of spices. This dish is delicious and has numerous health benefits. Sundakkai is rich in antioxidants and is often used in traditional dishes to treat digestive issues. It adds a unique bitterness to the curry, which is perfectly balanced with the sweetness of jaggery and the tanginess of tamarind.
    Prep Time10 minutes mins
    Cook Time20 minutes mins
    Total Time30 minutes mins
    Servings2
    AuthorSharmilee J

    Ingredients

    • 1/4 cup sundakkai vathal / dried turkey berry
    • 1/2 lemon sized tamarind
    • 15 small onion
    • 5 garlic pearls halved
    • 3 teaspoon sambar powder
    • 1 cup water
    • 1 teaspoon jaggery powdered
    • salt to taste

    To Temper:

    • 3 tablespoon gingelly oil
    • 1/2 teaspoon mustard seeds
    • 1/2 teaspoon jeera
    • 3/4 teaspoon chana dal
    • 1/4 teaspoon fenugreek
    • 2 red chillies
    • a small sprig curry leaves

    Instructions

    • 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 2 minutes.
    • Add sambar powder and fry for a minute.
    • Add tamarind water and let it boil for few mins till oil separates and becomes slightly thick.
    • Add sundakkai vathal and let it boil for a good 5 minutes in low flame.
    • Finally add jaggery stir well and switch off.
    • Serve Sundakkai Vatha Kulambu with hot rice.

    Notes

    • Sundakkai vathal  – Make sure to fry the vathal until it turns dark brown for the best flavor and texture. This enhances the bitterness and makes it crispy.
    • Gingelly oil (nallennai) – It enhances the flavor and provides the authentic South Indian taste. It also adds richness to the curry.
    • Soaking tamarind – This helps extract a good balance of tangy tamarind juice, not too strong or weak. It gives a smoother consistency.
    • Spice levels – If your sambar powder isn’t spicy enough, add extra chili powder. You can customize it to your preferred spice level.
    • Jaggery – It balances the tangy tamarind and adds a mild sweetness that complements the bitterness.
    • Other vathals – If you don’t have sundakkai, try using manathakkali vathal or maa vathal for a different taste. These vathals also pair well with this recipe.
    Nutrition Facts
    Sundakkai Vatha Kulambu Recipe | Sundakkai Vathal Kulambu Recipe
    Amount Per Serving (75 g)
    Calories 424 Calories from Fat 216
    % Daily Value*
    Fat 24g37%
    Saturated Fat 3g19%
    Trans Fat 0.1g
    Polyunsaturated Fat 6g
    Monounsaturated Fat 14g
    Sodium 22mg1%
    Potassium 523mg15%
    Carbohydrates 49g16%
    Fiber 7g29%
    Sugar 14g16%
    Protein 8g16%
    Vitamin A 440IU9%
    Vitamin C 81mg98%
    Calcium 191mg19%
    Iron 8mg44%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Mention @sharmispassions or tag #sharmispassions
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      Filed Under: For Idli, Dosa, Kuzhambu - Indian Curries, RandomPosts, Recent Posts, youmaylike

      Reader Interactions

      Comments

      1. Ramya Venkateswaran

        September 24, 2014 at 6:47 am

        Yummy kuzhambu

        Reply
        • Prabha

          December 18, 2023 at 9:54 am

          Thanks for recipe. Can I mix this with other vegetables in kolambu??

          Reply
          • Sharmilee J

            December 22, 2023 at 6:40 am

            yes you can add other vegetables like ladies finger, potato, carrot etc

            Reply
      2. Triveni Srinu

        September 24, 2014 at 7:57 am

        Nice looking… Can you say What is Telugu name of Sundakkai Vathal…? I didn't heard anywhere. Where shall we brought…???

        Reply
      3. sathya

        September 24, 2014 at 3:42 pm

        I tried this kuzhambu today… It was yummy ?

        Reply
      4. Meenal Krishnan

        September 24, 2014 at 9:10 pm

        sharmi i tried this receipe as similar to your method but i added coconut paste and manathakkali vathal along with sundaikai vathal. i found a bitter taste when i used that kuzhambu. sundaikai vathal also bitter in taste.what i can do to avoid this bitterness?

        Reply
        • SHARMILEE J

          September 25, 2014 at 8:30 am

          Don't let the gravy boil for more time after the vathal is added…Also adding jaggey will sure avoid the bitterness

          Reply
        • Stay Fit With Healthy Food

          December 28, 2016 at 8:59 am

          Pls add any one type of dried berries and for bitterness you can add jaggery in it.

          Reply
      5. Durga Karthik.

        September 25, 2014 at 12:02 am

        Thanks for the recipe.Even i learnt the same from my grandma who makes it so rich.We used to say it is like five star hotel dish.As thick as Kalli paal .

        Reply
      6. Kurinji

        September 25, 2014 at 6:41 am

        mouthwatering here…

        Reply
      7. suja

        March 07, 2015 at 8:45 am

        I can't get vattal here.what can I substitute it with?

        Reply
        • SHARMILEE J

          March 07, 2015 at 12:40 pm

          You can add some vegetables that you add for pulikuzhambu and make this but it will be like our usual puli kuzhambu as Vathal is the main ingredient here

          Reply
      8. Suvetha

        March 12, 2015 at 11:48 pm

        Hi sharmi ka…going to try out this recipe. I know it will come out well. I tried many of your recipes. Thanks.

        Reply
      9. Suvetha

        March 12, 2015 at 11:49 pm

        Super ka.

        Reply
      10. Best

        March 31, 2015 at 5:38 am

        Hi sharmi tried d kuzhambu. Semma taste. Got good comment from everyone.Thank you.
        I love ur cooking n I tooooo love ur photography.

        Reply
      11. srividya priya

        October 20, 2015 at 4:53 am

        Am going to try today.

        Reply
      12. Lavanya sivanesan

        October 22, 2015 at 7:53 am

        tried this as a lunch superb but how it wil be good without tomatoes? we have prepared with tomato.. can u tel me why u didn't add tomatoes?

        Reply
        • SHARMILEE J

          October 22, 2015 at 11:50 pm

          I followed a youtube recipe and it didnt use tomatoes, but if you want you can add a tomato while sauteing onion

          Reply
      13. nafeesa

        November 02, 2015 at 12:40 pm

        Hi Sharmi sis,Can v use shakthi Sambhar powder ?'coz i dnt hv Home made one…I followed many recipe's from ur blog..All came out very well..Thank u so muj…

        Reply
        • SHARMILEE J

          November 03, 2015 at 2:24 pm

          Yes you can use storebought sambar powder too….

          Reply
      14. shivani chintawar

        April 25, 2016 at 6:40 am

        Just like the kuzhmbu i used to have at my PG in chennai

        Reply
      15. Joelle

        December 20, 2017 at 6:33 pm

        Hi Sharmilee !

        I love your recipes !!! All are very tasty !!! =)
        I just have one question. If you want to make for double amount of people, 4 people for example, can you just double the ingredients amount or no ?
        Any tips for doubling the ingredients ? Double cooking time also ?

        Thank you !!
        Joelle

        Reply
        • Sharmilee J

          January 15, 2018 at 11:40 am

          Thank you so much!Yes just double all the ingredients…

          Reply
      16. Vinodha

        October 27, 2018 at 2:56 pm

        Hi yesturday I made this kulambu and ate today,I got thums up from my family members.i add 1tstp of. Rice. Flour paste to make the consistency thick.

        Reply
      17. Sara

        November 13, 2022 at 12:03 am

        Tried this today. Was little bit watery so added a rice flour+water paste. Thanks so much for the receipt

        Reply
        • Sharmilee J

          November 20, 2022 at 6:07 am

          Sambar powder helps in thickening the curry. Yes you can add rice flour + water slurry too.

          Reply
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