Sundakkai Vathal Kulambu Recipe

Sundakkai (Turkey Berry) – 2 tbsp

Tamarind – 10g

Salt to taste

Tomato, chopped – 1nr

To prepare Vatha Kulambu Masala

Coconut – 100g

Coriander seeds – 3tbsp

Dry Redchillies – 4nrs

Fenugreek Seeds – 1tsp

Cumin seeds- 1 tsp

Fennel seeds – 1 tsp

Turmeric Powder – ¼ tsp

For Tempering

Gingelly Oil – 4tbsp

Fennel seeds – a pinch

Fenugreek – a pinch

Curryleaf- 5nrs

Shallots, chopped – 50gms

Asafoetida powder – ¼ tsp

Method of Preparation

1. Heat oil in a pan, add coconut, coriander seeds, cumin seeds, fennel seeds,

 fenugreek, turmeric powder, dry redchillies. Fry all these items nicely but not
golden or brown colour. Grind it into very fine paste. Gently wash the sundakkai in
water and drain it. Fry it in hot oil and keep aside.

2. Heat Gingelly oil in a pan, temper with fennel seeds, fenugreek, Curryleaf and

    asafoetida. Add shallots in it, fry till it turns golden colour.

3.     Add tomatoes now, fry it. Add the ground Kuzhambu masala. Add the water and mix. Boil it for three minutes.

4.     Add salt and tamarind extraction. Mix and simmer the fire. 

5. Add the sundakkai now, cover the kadai with lid and keep it in simmering fire for another 5 minutes.

6.     Check the seasoning and consistency. Take it out from fire and Serve.