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Sundakkai Vatha Kulambu

May-17-2016
Sharanya Raghuraman
10 minutes
Prep Time
20 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Sundakkai Vatha Kulambu RECIPE

This spicy, tangy gravy is very popular in Tamil Nadu and goes very well with hot rice. My Husband's aunt gave me this recipe with a small variation to the actual recipe, which is nothing but adding a little bit of sweet taste to this.

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • Tamil Nadu
  • Accompaniment
  • Vegan

Ingredients Serving: 4

  1. Sesame seeds oil - 1 table spoon
  2. Dried Sundakkai (Dried turkey berry) - 1 handful
  3. Sesame seeds oil - 1 tablespoon for tempering.
  4. mustard seeds- 1 teaspoon
  5. Urad dal - 1 teaspoon
  6. Channa dal - 1 teaspoon
  7. Curry Leaves - 6 leaves
  8. Fenugreek seeds - 1/2 teaspoon
  9. asafoetida - A Pinch
  10. turmeric Powder - 1/2 teaspoon
  11. Red Chillies - 2 numbers, broken
  12. Shallots- 5 to 6 numbers
  13. tamarind - 1 lime size, soaked in hot water
  14. salt - to taste
  15. jaggery - 1 to 2 tablespoon according to your sweet preference
  16. Sambar Powder - 1 tablespoon

Instructions

  1. In a small pan, heat 1 tablespoon of sesame seeds oil. Add the dried sundakka and fry until it becomes a little dark. Remove from heat. Keep aside
  2. In a pan, heat 1 tablespoon oil and crackle mustard seeds. Add channa dal and urad dal and fry until it starts becoming golden brown in color.
  3. Now add the red chillies, asafoetida powder and curry leaves.
  4. Add Shallots, salt and turmeric powder and fry till the onions become transparent.
  5. Squeeze out the pulp completely from the tamarind and add the juice in to it. Let it come to boil.
  6. Add the fried sundakkai and sambar powder. Cover the lid and cook for another 15 to 20 minutes in a medim heat, until the oil separates. The curry will become thick by then
  7. Finally add jaggery and turn off the heat once the desired consistency it attained.
  8. Turn off the heat and serve with hot rice

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