Arachuvitta Sundakkai Vatha Kuzhambu (Vathal Kulambu)
Sundakkai Vathal is dried turkey berry that has many health benefits. This Sundakkai Vatha Kuzhambu is a spicy, tangy gravy made with this superfood and it is eaten with rice and ghee, or then as a side to curd rice.Arachuvitta just means that I made this with freshly ground spice mix; you could just as well use sambar powder.
Equipment
- Bowl
- Heavy-bottomed Vessel (1.5 litre capacity)
- Frying Pan
- Grinder
- Spoon
- Ladle
- Small Plate
Ingredients
- 3 tbsp Sundakkai
For the Masala (Substitute: 2 tsp Sambar Powder mixed in 1/4 cup water)
- 1 tsp Chana Dal
- 1 tsp Udad Dal
- 3 tsp Coriander Seeds
- 1/2 tsp Rice
- 1/4 tsp Pepper Corns
- 4 Bydagi Chillies
- 3 Spicy Red Chillies
- 1/4 tsp Asafoetida
- 1 tbsp Oil (Sesame Oil Preferred)
For Tamarind Pulp (Substitute: 2-3 tbsp readymade tamarind paste diluted in 1/2 cup water)
- 1.5" Tamarind Ball
- 1/2 Cup Warm Water
Other Ingredients
- 1 tsp Oil (Sesame Oil Preferred)
- 1 tsp Mustard Seeds
- 1 Red Chilli
- 1/4 tsp Jaggery
- A Few Curry Leaves
- Salt to Taste
Instructions
Making the Tamarind Pulp
- Soak a 1.5" ball of dark, aged tamarind in 1/4 cup warm water for 10 minutes.
- After the tamarind has soaked, mash well with your fingers and then squeeze to extract the pulp.
- Once again add 1/4 cup water to the tamarind and repeat the process to extract more pulp.
- Keep the pulp and discard the tamarind.
Frying the Sundakkai Vathal
- In a small pan, heat 1 tbsp sesame oil.
- Add 3 tbsp Sundakkai Vathal and stir-fry till they are well-browned.
- Remove from the pan and set aside.
Making the Masala Paste
- In a small pan, heat 1 tbsp oil.
- Add 1 tsp chana dal and stir-fry till it starts to change colour.
- Now, add 1 tsp udad dal and stir-fry the two till light golden brown.
- Next, add 1/2 tsp rice and 1/4 tsp pepper, and stir-fry for a few seconds.
- Now, add 2 tsp coriander seeds and stir-fry for a few seconds.
- Finally add 4 bydagi chillis (for colour) and 4 spicy red chillies.
- Stir-fry for a few seconds and then take off the heat.
- Add 1/4 tsp asafoetida to the hot ingredients and set aside to cool.
- After all ingredients have cooled, grind them to a smooth paste with 1/4 cup water.
Making Sundakkai Vatha Kuzhambu
- In a heavy-bottomed vessel, heat 1 tsp sesame oil.
- Add 1 tsp mustard seeds and wait till they crackle.
- Add 1 split red chilli and a few curry leaves.
- Stir-fry for a few seconds.
- Add the extracted tamarind pulp and 1/2 cup water.
- Let the mix boil for a few minutes.
- Now add the ground masala, 1/4 tsp jaggery, and some salt.
- Mix well and let the mix boil for 5 minutes.
- Finally, add the fried Sundakkai Vathal and let the Kuzhambu boil for 3 to 5 minutes.
- Take off the heat, cover and set side for at least 1 hour.
Enjoying Sundakkai Vathal Kulambu
- Mix warm Sundakkai Vatha Khuzambu with some hot steamed rice that is topped with ghee or sesame oil.
- Serve this Vathal Kulambu as a side to curd rice.
Nutrition
Calories: 78 kcalCarbohydrates: 11 gProtein: 2 gFat: 4 gSaturated Fat: 1 gPolyunsaturated Fat: 1 gMonounsaturated Fat: 2 gTrans Fat: 1 gSodium: 101 mgPotassium: 88 mgFiber: 1 gSugar: 4 gVitamin A: 248 IUVitamin C: 21 mgCalcium: 49 mgIron: 2 mg