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.
Servings – 4
Turkish berry / Sundakkai – 1 cup
Toor dhal – 4 tbsp
Turmeric powder – 1/4 tsp
Salt – To taste
Tamarind – gooseberry size
Jaggery – 2 tsp
Coconut oil – 1 tsp
Urad dhal – 2 tbsp
Channa dhal – 1 tsp
Guntur chilli – 1
Bedigi chilli – 4
Coconut – few
Coconut oil / gingelley oil- 2 tsp
Mustard seeds – 1 tsp
Curry leaves – few
- Take a cup of turkish berry aka sundakkai, wash it well, dry and this break it with pestle & mortar.
- Take the turkish berry in a vessel, add turmeric powder, salt and required quantity of water to cook.
- Take toor dhal in a vessel, add turmeric powder, required quantity of water to cook.
- Pressure cook the turkish berry and toor dhal and keep it aside.
- Take the tamarind in a vessel, add water, boil and extract tamarind juice.
- Next take a pan or heavy bottomed vessel, add oil and roast urad dhal, channa dhal, red chillies. Once they are almost done, add the coconut bits and saute.
- Allow them to cool, add little water and grind them to a fine paste.
- In the same pan, add oil, splutter mustard seeds. Once they crack, add curry leaves.
- Then add the cooked turkish berries, add tamarind juice.
- Next add the salt, turmeric powder, jaggery and allow them to boil.
- Once they start to boil, add the ground masala and cook for 2 to 3 minutes.
- Finally add the mashed toor dhal and mix it well. Add water to adjust the consistency.
- Sundakkai arachuvitta vathakuzhambu is ready to serve