Sundakkai Arachuvitta Vathakuzhambu

Sundakkai Varuthu Aracha Vathakuzhambu, also known as Sundakkai Arachuvitta Vathakuzhambu, is a traditional Palakkad-style tamarind-based curry made with pachai sundakkai (fresh Turkish berry) and freshly ground masala. This unique variation stands apart from the typical puli kuzhambu or sambar, thanks to its distinct spice blend and preparation method.

What Makes This Recipe Special?

Uses Fresh Sundakkai: Unlike the common vathakuzhambu that uses sundakkai vathal (sun-dried berries), this recipe features fresh Turkish berries for a unique taste and texture.
Palakkad Style Preparation: This version includes a special roasted and ground masala, which adds depth and flavour.
Looks Like Sambar, Tastes Different: While it may resemble sambar, the key difference lies in the roasted spice blend, giving this vathakuzhambu a rich and bold flavour.

Key Ingredients in Sundakkai Varuthu Aracha Vathakuzhambu

• Pachai Sundakkai (Fresh Turkish Berry): Adds a slightly bitter yet delicious flavour.
• Tamarind Extract: Provides a tangy base that balances the bitterness of sundakkai.
• Roasted and Ground Masala: Made with ingredients like coriander seeds, red chilies, and pepper, giving the dish its signature taste.
• Curry Leaves and Garlic: Enhance the aroma and elevate the flavour profile.

Serving Suggestions

• Enjoy this flavourful vathakuzhambu with steamed rice and a drizzle of ghee for a comforting meal.
• Pair it with kootu, poriyal, or appalam for a complete South Indian feast.

Health Benefits of Sundakkai

Aids Digestion: Known for its medicinal properties that help combat stomach issues and improve gut health.
Anti-inflammatory Properties: Helps reduce inflammation and supports overall wellness.
Rich in Nutrients: Sundakkai is packed with vitamins, minerals, and antioxidants.

Sundakkai Varuthu Aracha Vathakuzhambu is a perfect blend of tangy, spicy, and earthy flavours. If you’re looking to explore authentic Palakkad cuisine or try a traditional dish with a twist, this vathakuzhambu is a must-try!

Interesting South Indian gravies

Chinna Vengaya Vathakuzhambu

Murungai keerai molagootal

Mambazha Pachadi

Nellikai Arachukalakki

Aviyal

Kannamma perima’s Saadham masaal

Thengai varuthu kottina porichozhambu

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Sundakkai Arachuvitta Vathakuzhambu

Niranjana Sankaranarayanan

Sundakkai is called as turkish berry in English and vathakuzhambu usully means the famous puli kuzhambu. To make the puli kuzhambu version of vathakuzhambu, we use sundakkai vathal (sun dried turkish berry) and we donot use any dhal or ground masala.This is Palakkad style vathakuzhambu where we use fresh turkish berry aka sundakkai. Also this vathakuzhambu looks like sambar but the taste is totally different from sambar. The main difference lies in the ingredients we use to roast and grind.

Interesting South Indian recipes

Chinna Vengaya Vathakuzhambu

Murungai keerai molagootal

Mambazha Pachadi

Nellikai Arachukalakki

Aviyal

Saadham masaal

Thengai varuthu kottina porichozhambu

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Gravies, Main Course, South Indian curry

Cuisine Indian, Kerala, South Indian

Servings 4

Equipment

• Pressure cooker
• Pan

Ingredients

  

• 1 cup Turkish berry / Sundakkai 100 gram
• 1/4 Cup Toor dhal
• 1/4 tsp Turmeric powder
• To taste Salt
• gooseberry size Tamarind
• 2 tsp Jaggery

To grind

• 1 tsp Coconut oil
• 1 tbsp Urad dhal
• 2 tbsp Channa dhal
• 2 no Guntur chilli
• 4 nos Bedigi chilli
• 3 tbsp Coconut Shredded

To temper

• 2 tsp Coconut oil
• 1 tsp Mustard seeds
• few Curry leaves

Instructions

 

• Take 1 cup of Turkish berries (sundakkai), crush them lightly using a mortar and pestle.
• Put it in a colander and wash well to remove the seeds.
• In a Kadai add Coconut oil, crushed and washed Sundakkai and saute it well until it is cooked.
• Pressure cook the toor dal and keep it aside.
• Soak tamarind in water, boil, and extract the tamarind juice.
• In a heavy-bottomed pan, heat oil and roast urad dal, chana dal, and red chillies. Add coconut pieces and sauté until golden.
• Let the mixture cool, then grind it into a fine paste with a little water.
• In the same pan, heat oil, splutter mustard seeds, and add curry leaves.
• Add the cooked Turkish berries, followed by tamarind juice.
• Stir in the mashed toor dal and mix well.
• Season with salt, turmeric powder, and jaggery, then allow it to boil.
• Add the ground masala paste and cook for 2–3 minutes.
• Add water as needed to adjust the consistency.
• ✨ Sundakkai Arachuvitta Vathakuzhambu is ready to serve!

Video

Keyword Palakkad style vathakuzhambu, Sundakkai Vathakuzhambu, Turkish bery gravyy

INSTRUCTIONS

• Take 1 cup of Turkish berries (sundakkai), crush them lightly using a mortar and pestle.

• Put it in a colander and wash well to remove the seeds.

• In a Kadai add Coconut oil, crushed and washed Sundakkai and saute it well until it is cooked.

• Pressure cook the toor dal and keep it aside.

• Soak tamarind in water, boil, and extract the tamarind juice.

• In a heavy-bottomed pan, heat oil and roast urad dal, chana dal, and red chillies. Add coconut pieces and sauté until golden.

• Let the mixture cool, then grind it into a fine paste with a little water.

• In the same pan, heat oil, splutter mustard seeds, and add curry leaves.

• Add the cooked Turkish berries, followed by tamarind juice.

• Season with salt, turmeric powder, and jaggery, then allow it to boil.

• Stir in the mashed toor dal and mix well.

• Add the ground masala paste and cook for 2–3 minutes.

•  Add water as needed to adjust the consistency.

✨ Sundakkai Arachuvitta Vathakuzhambu is ready to serve!

• Serve with hot rice, upperi and Papad.

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