Sundakkai Vatha Kuzhambu
Fried sundakkai vathal / dry turkey berry in a spicy tamarind gravy
Ingredients
- ¼ cup sundakkai vathal / dried turkey berry
- 1 tsp ghee
- 1 tbsp tamarind paste / gooseberry sized tamarind
- 3 tsp sambar powder
- 1 tsp red chilly powder
- ½ tsp turmeric powder
- ½ tsp jaggery
- Few curry leaves
- 2 tbsp gingelly oil
- Salt to taste
To temper
- 1 tsp mustard seeds
- 2-3 dried red chillies broken
- ½ tsp split urad dal
- 1 tsp chana dal / kadala paruppu
- ¼ tsp methi seeds / vendayam
- ¼ tsp asafoetida / hing / kaayam
- Few curry leaves
Instructions
- Soak tamarind in 2 cups warm water. Extract the pulp and set aside.
- Heat ghee in a small pan and add the sundakkai vathal. Fry till it turns golden. Set aside.
- Heat gingelly oil and add mustard seeds. When it crackles, add red chillies, urad dal, chana dal, methi seeds, asafoetida and curry leaves. Fry till dal turns golden.
- Reduce the heat to low and add sambar powder, red chilly powder and turmeric powder. Saute for few seconds.
- Add the tamarind extract, salt and bring to boil. Lower the heat to medium and boil till it starts to thicken and oil separates, for about 8-10 minutes.
- Add the fried sundakkai vathal, jaggery, curry leaves and boil for another 4-5 minutes.
Notes
- Adjust the amount of chilly powder according to your spice level.
- You can also fry the sundakkai vathal in oil instead of ghee.