Vatha Kuzhambu Recipe | Sundakkai Vatha Kuzhambu | Turkey berry Kuzhambu Recipe

Vathal kuzhambu is one of the staple Kuzhambu at our home. I make it very often as it is a very quick recipe. Normally, I don't use instant kulambu powder. I always love to make it when I cook. Compared to others, this gravy requires very less preparation time. The key point of this recipes is how much it reduces. I let it reduce to more than half. And adding sugar will also definitely make change. I hope you guys enjoy my most favourite kuzhambu ever. 

Here goes the recipe.

Ingredients:

Big Onion - 1

Turkey berry / Sandakai Vathal - 15

Tamarind - small lemon sized

Jaggery/ sugar - 1 tsp

Garlic - 5 pods

Mustard seeds - 1/2 tsp

Curry leaves - 1 sprig

Sesame oil - 2 tblspn

To roast and grind:

Dry red chilli - 8

Coriander seeds - 3 tsp

Rice - 1 tsp

Channa dal - 1 tsp

Toor dal - 1 tsp

Urad dal - 1 tsp

Fenugreek - 1/2 tsp

Cumin - 1/2 tsp

Peppercorns - 1 tsp

Method:

Soak tamarind in warm water and extract its juice. Finely chop onions and keep aside.

Roast the ingredients listed under "to roast and grind" with few drops oil in low heat and cool them. Grind them into a smooth paste by adding little water.

Heat oil in a pan, add mustard seeds. When it starts to splutter add in dried turkey berry. Sauté for a min.

Add in finely chopped onion and sauté until it becomes translucent. Then add in curry leaves and ground paste into it. Sauté for a min.

Pour the tamarind extract and add salt and jaggery 2cups of water.

Close the lid and cook in medium heat.

When the oil separates and gravy thickens remove from heat.

Serve hot with rice.

Note:

• Adding sugar is very important to this recipe. Otherwise you will some irritating feel at your throat.
• You can use sambar powder, coriander powder and little rice flour instead of the ingredients listed for the masala.
• If you don't have coriander seeds just use two tsp of coriander powder.
• It should reduce to more than half of its quantity.

 Pictorial:

Keep all your ingredients ready

In a pan over medium heat, add few drops of oil and roast the ingredients listed to temper

Cool them and grind into smooth paste adding little water

Soak tamarind in warm water and extract its juice

Heat oil in a pan, add mustard seeds

When mustard seeds begins to crackle, add turkey berry

Saute for a min, add finely chopped onion

When onion becomes translucent, add garlic and curry leaves

Now add in ground paste

Add tamarind extract

Add enough water

Add in jaggery

and salt

Close the lid and cook for 15 to 20 mins

When it becomes thick remove from flame

Its ready. Serve hot with rice!