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
Servings 4
Calories 301kcal
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