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Sundakkai Vatha Kulambu

Sundakkai Vatha Kulambu is a delicious, tangy gravy made by tempering sundakkai vathal, spices, onion, tomato and cooking it with tamarind extract, jaggery & spice powders. Sundakkai Vatha Kulambu is a healthy & delightful curry perfect with rice, idli and dosa. Sundakkai Vatha Kuzhambu recipe can be done in minutes and the making is explained in this post with step by step pictures.
Prep Time10 minutes
Cook Time20 minutes
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 2mins.
  • 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 5mins in low flame.
  • Finally add jaggery stir well and switch off.
  • Serve Sundakkai Vatha Kulambu with hot rice.

Notes

  • Add a cup of water to tamarind and make a thin extract.
  • I 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 teaspoon 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 I prefer adding it for the slight tangy sweet taste which is so good for this kuzhambu.
Nutrition Facts
Sundakkai Vatha Kulambu
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.
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