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A classic Tamil curry with a perfect balance of tangy, spicy, and slightly bitter flavors. Sun-dried turkey berries are simmered in a tamarind-based gravy, creating a deeply aromatic and traditional South Indian dish.
For 4 servings
Prepare Tamarind and Fry Vathal
Temper the Spices
Sauté Aromatics and Powders
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A classic Tamil curry with a perfect balance of tangy, spicy, and slightly bitter flavors. Sun-dried turkey berries are simmered in a tamarind-based gravy, creating a deeply aromatic and traditional South Indian dish.
This south_indian recipe takes 45 minutes to prepare and yields 4 servings. At 227.53 calories per serving with 3.15g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Simmer the Kuzhambu
Finish and Rest
Replace sundakkai vathal with manathakkali vathal (sun-dried black nightshade berries) or even dried brinjal (eggplant) vathal for a different flavor profile.
Add vegetables like drumsticks, small brinjals, or okra along with the sambar onions. Sauté them well before adding the tamarind water.
For a milder and creamier kuzhambu, add 1/4 cup of thin coconut milk during the last 2 minutes of simmering. Do not boil after adding coconut milk.
Tamarind acts as a natural mild laxative, while spices like hing (asafoetida) and fenugreek are well-known in traditional medicine for their digestive properties and ability to reduce bloating.
The base of this curry includes tamarind, turmeric, and other spices, which are loaded with antioxidants. These compounds help protect the body against cellular damage from free radicals.
Sundakkai (turkey berry) is traditionally valued as a plant-based source of iron. Regular consumption is believed to help in managing and preventing iron-deficiency anemia.
Sundakkai Vathal are sun-dried turkey berries. The fresh berries are soaked in buttermilk and salt, then sun-dried until they are hard and preserved. They have a unique, slightly bitter taste that is characteristic of this dish.
Bitterness can come from either under-frying or burning the vathal. To balance it, you can add a little more jaggery or a splash of coconut milk. Ensure you fry the vathal to a deep brown color without charring them.
Yes, you can. While sambar onions (pearl onions) add a unique sweetness and texture, you can substitute them with one large red onion, thinly sliced.
Vathal Kuzhambu has a long shelf life due to the tamarind and oil content. It can be refrigerated in an airtight container for up to a week. The flavor actually improves over the first couple of days.
Yes, it is considered healthy in moderation. Sundakkai is traditionally believed to be rich in iron and good for digestion. The dish also contains beneficial spices like turmeric and fenugreek. However, it uses a significant amount of oil, so portion control is key.
One serving (approximately 1 cup or 250g) of Sundakkai Vathal Kuzhambu contains around 200-250 calories, primarily from the sesame oil and carbohydrates. The exact number can vary based on the amount of oil used.