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.
Servings2
Ingredients
- ¼ cup sundakkai vathal / dried turkey berry
- ½ 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
- ½ teaspoon mustard seeds
- ½ teaspoon jeera
- ¾ teaspoon chana dal
- ¼ 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
Like our video?Subscribe to our youtube channel to get latest updates!