Sundakkai Vatha Kulambu | How to make Sundakkai Vatha Kulambu

By Sharanya Raghuraman  |  17th May 2016  |  
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  • Sundakkai Vatha Kulambu, How to make Sundakkai Vatha Kulambu
Sundakkai Vatha Kulambuby Sharanya Raghuraman
  • Prep Time

    10

    mins
  • Cook Time

    20

    mins
  • Serves

    4

    People

147

0





Video for key ingredients

  • Sambhar Powder

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.

Sundakkai Vatha Kulambu

Ingredients to make Sundakkai Vatha Kulambu

  • sesame seeds oil - 1 table spoon
  • Dried Sundakkai (Dried turkey berry) - 1 handful
  • sesame seeds oil - 1 tablespoon for tempering.
  • mustard seeds- 1 teaspoon
  • urad dal - 1 teaspoon
  • Channa dal - 1 teaspoon
  • curry leaves - 6 leaves
  • fenugreek seeds - 1/2 teaspoon
  • asafoetida - A Pinch
  • turmeric Powder - 1/2 teaspoon
  • Red Chillies - 2 numbers, broken
  • shallots- 5 to 6 numbers
  • tamarind - 1 lime size, soaked in hot water
  • salt - to taste
  • jaggery - 1 to 2 tablespoon according to your sweet preference
  • Sambar Powder - 1 tablespoon

How to make Sundakkai Vatha Kulambu

  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

My Tip:

This curry can be stored in a room temperature for minimum 2 days. Tastes better as it ages.

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