SUNDAKKAI VATHAL KUZHAMBU | SUN DRIED TURKEY BERRY CURRY | VATHAL KUZHAMBU | STARTUP COOKING
Sundakkai also known as Turkey Berry is believed to have been originated from United States (particularly from Florida and Alabama). It is popularly in South India too. It has lot of medicinal benefits. It it bitter in taste. Usually yogurt/curd, tamarind or jaggery is used in cooking to reduce the bitterness.
Turkey Berries are used in Ayurveda medicines. It is used to cure liver and kidney disorders and nerve conditions. Sundakkai are also good for bones and teeth. It has anti-bacterial and anti-fungal properties too. Turkey Berries have also been traditionally used to cure diabetes and hypertension. Sundakkai helps regulate menstruation. It is a very powerful antioxidant which can prevent cardiovascular diseases and strokes.
Sundakkai vathal kuzhambu is made with shallots, garlic and tamarind water. It is a delicious ???? South Indian Chettinad style curry. To reduce the bitterness of this curry, here I added jaggery. this is one of the mouth watering recipe, which goes well with hot rice, idli and dosa, which tastes, bitter, sweet and tangy. Follow my step-by-step photo recipe to prepare Sun Dried Turkey Berry Curry or Sundakkai vathal kuzhambu. If you like this recipe, share it, tweet it and pin it. Please do try and post your comments.
RECIPE FOR SUNDAKKAI VATHAL KUZHAMBU
Course : Main
Cuisine : South India
Author : Jayashree Karthik
Prep Time : 10 min
Cook Time : 25 min
Total Time : 35 min
INGREDIENTS
- 2.5 tbsp sesame oil
- 1/4 cup dried turkey berry (sundakkai)
- 1/2 tsp mustard seeds
- 1/2 tsp fenugreek seeds
- 2 red chillies
- 1 spring curry leaves
- 15 shallots
- 8-9 garlic cloves
- 1 small lemon sized tamarind
- 1/2 tsp turmeric powder
- 3 tsp sambar powder
- salt to taste
- 1.5 tsp jaggery
- 1-1.5 cup water
PROCEDURE
- soak tamarind in hot water
- peel the skin of shallots and garlic and keep it aside
- heat sesame oil in a cast iron wok
- add dried sundakkai
- fry till they become dark browned
- remove from oil and keep it aside
- in the same wok, add mustard seeds and fenugreek seeds
- saute well till the seeds splutter
- add red chillies and curry leaves, saute well
- add shallots and garlic
- saute well in medium flame
- till the onion and garlic turns translucent
- then add tamarind water
- add turmeric powder, sambar powder, salt
- add water and mix well
- cover and cook on low medium flame, till the raw smell goes and oil separates from the curry
- add fried sundakkai
- add jaggery and mix well
- cover and cook on low flame for 5-8 minutes
- switch off the flame
- serve with hot rice and papad
- tastes yum ???? (this curry tastes, bitter, tangy and sweet, is so good)
Sundakkai Vathal Kuzhambu with Step-By-Step Photo Recipe
soak tamarind in hot water and extract it
heat sesame oil in a cast iron wok
add dried turkey berry (sundakkai)
fry well till they become dark browned
remove from oil and keep it aside
in the same wok, add mustard seeds and fenugreek seeds,
saute well
add red chillies and curry leaves, saute well
add shallots and garlic
saute well on medium flame, till they turn translucent
add tamarind water
add turmeric powder, sambar powder and salt
add water and mix well
cover and cook on low medium flame, until the raw smell goes
oil separates from the curry
add roasted sundakkai
add jaggery
mix well
cook on low flame for another 5-8 minutes
switch off the flame
Sundakkai Vathal Kuzhambu Ready
serve with hot rice, vathal or with any vegetable. Tastes yum ????
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This curry sounds amazing! I love how you incorporated sun-dried ingredients; it must add such depth of flavor. I’ll definitely be adding this to my meal plan!
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Sundakkai Vathal Kuzhambu is such a flavorful and comforting dish! The balance of tangy tamarind, aromatic spices, and the unique taste of sun-dried turkey berries makes it truly special. I love how this recipe brings out the traditional flavors of South Indian cuisine. Thanks for sharing this delicious and easy-to-follow recipe!
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