Sundakkai Vatha Kulambu | Sundakkai Vathal Kuzhambu | Dried Turkey Berry Gravy
Sundakkai Vathakulambu is a flavorful and traditional South Indian gravy made with sun-dried sundakkai (also known as Turkey berries). The sundakkai, with its slightly bitter taste, is cooked in a tangy and spicy tamarind gravy, spiced with sambar masala, which adds an authentic South Indian touch. This unique kulambu is not only aromatic and rich in flavor but also has the advantage of being able to be stored for several days—up to a week—making it perfect for meal planning.
The sun-drying process of sundakkai gives it a deeper flavor and texture, and when combined with the tamarind and spices, it creates a delicious, robust dish that pairs wonderfully with steamed rice, idli, dosa, poori, chapati, appam, or idiyappam. It’s a versatile dish that can be served alongside various South Indian staples, making it a must-try for any enthusiast of authentic South Indian cuisine.
Tips:
• If you can’t find sundakkai, you can substitute with dried manathakkali vathal (black nightshade berries), though the flavor will be slightly different.
• If you prefer a less spicy version, you can reduce the amount of sambar masala and dried red chilies.
• This dish tastes even better when allowed to rest for a few hours or overnight, allowing the flavors to meld together.
Sundakkai Vathakulambu is a true South Indian delicacy that brings out the perfect balance of bitterness from the sundakkai, the tang from tamarind, and the aromatic spices. Ideal for pairing with rice or tiffin items, this dish is rich in taste and tradition. The ability to store it for a week makes it a practical choice for busy days, and it’s perfect for those who love the flavors of authentic South Indian cuisine.
Ingredients
Tamarind extract-1/2-3/4 cup or big lemon sized tamarind
Small Onion-10-12 nos
Onion- 1 no chopped
Garlic- 10 nos
Sambar powder-4-5 tsps
Turmeric powder-1/4 tsp
Salt to taste
Mustard seeds-1 tsp
Cumin seeds-1 tsp
Fennel seeds-1/2 tsp
Fenugreek seeds-1/4 tsp
Curry leaves few
Jaggery-1 Tbsp
Gingelly oil-2-3 Tbsps
Recipe Video
Method
👉Heat gingelly oil in a kadai add mustard seeds,cumin seeds and fennel seeds, fenugreek seeds allow it to crackle add curry leaves.
👉Add sundakkai vathal and saute for few seconds until colour changes.
👉Add garlic and saute. Next add small onions and big onion and saute well until the onions are translucent.
👉Add sambar powder and turmeric powder mix well and saute for few seconds.
5.Pour the tamarind extract and required water mix well.
👉Add salt .Note that dried sundakkai will have salt so add accordingly.
👉Allow the kulambu to boil until it thickens to desired consistency finally add jaggery mix well.
👉Serve hot.
Preparation Time-30 mins
Serves -4-5
Tags
kuzhamburecipes