Vathal Kulambu is a traditional and authentic recipe from Tamilnadu. It is one of the delicious dish from South India which is really very yummy and lip-smacking side dish for rice. Sun dried vegetables (vathal) are added to this gravy and hence the name Vathal Kulambu. Today we will see how to make Vathal Kulambu with sundakkai vathal(also called as sun dried turkey berry). Follow this Sundakkai vathal kulambu recipe and you will be amazed by the taste of it. You can also use vathal like manathakkali vathal, maa vathal or any other vathal for making this Vathal kuzhambu. Each of these will add its uniqueness to the kulambu.

Do checkout other Kulambu recipes from my blog – Vendakkai kulambu, ennai kathirikai kulambu

Vatha Kulambu has a prominent place in South Indian lunch menu and is served in many restaurants like saravana bhavan. It goes well with rice and appalam (papad). It is often served after Sambar. The Sundakkai Vathal kuzhambu recipe which I share here is without coconut. If you wish to have a thick gravy, you can add coconut paste to gravy and simmer for few mins. This recipe would be the easiest and tastiest you have come across. You need shallots, garlic, lemon sized tamarind, sambar powder for this recipe. Frying the sundakkai vathal before adding to the curry gives a nice taste. Sundakkai will give a slight bitterness to the curry, but it has numerous health benefits. It is best known for get ridding of worms in tummy. It is also rich in iron content.

Simmer the sundakkai vathal kulambu over a low flame, so that the vathal get softened and add its flavour to the gravy. You can add Jaggery to the gravy to make the gravy slightly sweet and tangy.This kulambu tastes the best next day. You can keep this sundakkai vathal kuzhambu for a week. Reheat in low flame and use.

How to make Sundakkai Vathal Kulambu

Soak lemon-sized tamarind in 1 cup of water for at least 20 mins. Squeeze well and discard the pulp. In a small tadka pan, fry the sundakkai vathal(sun dried turkey berry) till it puffs up. Drain the oil and keep the fried sundakkai aside.
In a pan, add Gingelly oil/ Nallennai. Now add mustard seeds, fenugreek seeds for tempering. Let mustard crackle.
Now add curry leaves and Dry Red chillies.
Add chopped shallots and garlic. Cook till shallots turn soft.
Now add turmeric powder, sambar powder and salt. If you do not have sambar powder, add 1 tsp of Red Chilli powder and 2 tsp of coriander powder. fry for few seconds
Its time to add tamarind extract. Make sure the kulambu is watery now. If not, add 1/2 cup of water to make it watery.
Let it simmer for 15 mins in low flame. After 15 mins, you will be able to see the oil floating.
Now add fried sundakkai vathal and a small piece of Jaggery. Let it simmer for 2 mins.
Switch off the flame. Serve sundakkai vathal kulambu with steamed Rice and appalam(papad).

Sundakkai Vathal Kulambu Recipe

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sundakkai Vathal Kulambu, How to make Vathal Kulambu

An authentic curry with Sundakkai Vathal (Dried turkey berry) from South India. A tasty and lip-smacking side dish for Rice

Prep Time10

Cook Time20

Total Time30

Course: Side Dish

Cuisine: Indian

Keyword: sundakkai vathal kulambu, turkey berry, vathal kulambu

Servings: 4

Calories: 301kcal

Author: F for Flavour

Ingredients

1/4 cup Sundakkai Vathal
15 Shallots
4 cloves Garlic
1 tbsp Sambar powder
1 Lemon sized Tamarind
Jaggery a small piece
1/4 cup gingelly oil
1/2 tsp mustard seeds
1/4 tsp Fenugreek seeds
1/4 tsp Chana Dal
2 Dry Red Chillies
Curry Leaves few
Salt As required

Instructions

How to make Sundakkai Vathal Kulambu

Soak lemon-sized tamarind in 1 cup of water for atleast 20 mins. Squeeze well and discard the pulp. In a small tadka pan, fry the sundakkai vathal(sun dried turkey berry) till it puffs up. Drain the oil and keep the fried sundakkai aside.
In a pan, add Gingelly oil/ Nallennai. Now add mustard seeds, fenugreek seeds for tempering. Let mustard crackle.
Now add curry leaves and Dry Red chillies.
Add chopped shallots and garlic. Cook till shallots turn soft.
Now add turmeric powder, sambar powder and salt. If you do not have sambar powder, add 1 tsp of Red Chilli powder and 2 tsp of coriander powder. fry for few seconds
Its time to add tamarind extract. Make sure the kulambu is watery now. If not, add 1/2 cup of water to make it watery.
Let it simmer for 15 mins in low flame. After 15 mins, you will be able to see the oil floating.
Now add fried sundakkai vathal and a small piece of Jaggery. Let it simmer for 2 mins.
Switch off the flame. Serve with steamed Rice along with appalam(papad).

Notes

You can use vathals like manathakkali, maa instead of sundakkai.
If you do not have sambar powder, add 1 tsp of Red chilli powder and 2 tsp of coriander powder.
Don't hesitate to add 1/4 cup of oil. It gives nice taste to the vathal kulambu.
Adding Jaggery is optional

Notes:

You can use vathals like manathakkali, maa instead of sundakkai.
If you do not have sambar powder, add 1 tsp of Red chilli powder and 2 tsp of coriander powder.
Don’t hesitate to add 1/4 cup of oil. It gives nice taste to the vathal kulambu.
Adding Jaggery is optional