Do you know that 'Sundakkai' or the 'Turkey Berry' is a super food?
It is so high in iron, calcium, fibre and so many other medicinal properties. You will be amazed to know that sundakkai ( the Tamil word for turkey berry) is used to cure Anaemia, chest congestion, cough, dog bite and even diabetes when consumed on daily basis. The easiest recipe is to fry the dried sundakkai vathal in ghee , crush them , sprinkle over hot rice and enjoy.
Dried Sundakkai ( Vathal) is available in South Indian Grocery Stores Or Asian Grocery Store if you are staying away from India.
Today, I am sharing a traditional heirloom Kuzhambu recipe -Sunadakkai Vathal Kuzhambu. My mother is visiting me now and I did not miss the opportunity to capture her making this flavourful and healthy recipe.
The kuzhambu can be stored upto a week in the refrigerator. Do make this kuzhambu and enjoy all the health benefits of Sundakkai.
Sundakkai Vathal Kuzhambu | Traditional Turkey Berry Kuzhambu from Tamilnadu :
Preparation time : 10 minutes
Cooking time : 20 -25 minutes
Serves : 6-10
Storage : Stays good for 7-8 days when stored in a clean, dry, non-reactive container and refrigerated.
1 cup = 250 ml Cup
50 sundried and salted sundakkai seeds OR 1/4 heaped cup of Sundakkai Vathal
large lemon size tamarind ( soak in 1/4 cup warm water for 10 minutes, extract the thick juice)
2 tablespoon tamarind paste ( ready made if you are using)
2 and 1/2 tablespoons of sambar powder ( adjust according to the tanginess of tamarind)
oil for frying sundakkai
salt to taste
Tastemaker (To Dry roast and grind- use 1 teaspoon of the ground powder) :
1 teaspoon sesame seeds/til
1 teaspoon mustard seeds
1 teaspoon coriander seeds/dhania
1/2 teaspoon fenugreek seeds
For tempering :
3 tablespoons sesame oil
1/4 teaspoon mustard seeds
1/2 teaspoon husked black gram/urad dal
1/2 teaspoon bengal gram/channa dal
1 dry red chilli ( halved)
15-20 curry leaves
1. Heat oil in a small kadai/wok/pan and deep fry the sun dried Sundakkai ( Vathal) till they turn completely black.
2. Drain them in a kitchen towel and set it aside.
3. Dry roast the ingredients given under' to roast and grind' in a heated pan till they turn fragrant, switch off and powder them. Set it aside.
Note : Add 1 teaspoon of the powder for the kuzhambu and you can store the rest of the powder in a container and use it for other sambar or kuzhambu.
4. Heat a medium size kadai or wide pan with oil and temper with ingredients given under 'for tempering'.
5. Once tempered add the extracted tamarind juice.
6. Add 2 cups of water to the pan.
7. Add the sambar powder and allow it to simmer for 15 -20 minutes .
Chef tip : Adjust the water quantity depending upon the thickness of the kuzhambu you prefer. Dilute the tamarind juice accordingly. If using ready made tamarind pulp, mix water to it and then add it to the pan.
8. Once the kuzhambu has thickened, add the fried sundakkai , the ground spice powder and salt.
Chef tip: As the Sundakkai Vathal already has salt, adjust the salt quantity accordingly. Taste the kuzhambu and adjust salt according to the spice and tanginess .
9. Let the kuzhambu simmer for another 3-4 minutes, switch off.
The most delicious Sundakkai Vathal Kuzhambu is ready to be served !! Once cooled, you can transfer it to a clean and dry container and store it in the refrigerator.
Happy Cooking !