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 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 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
• 4 tbsp Toor dhal
• 1/4 tsp Turmeric powder
• To taste Salt
• gooseberry size Tamarind
• 2 tsp Jaggery

To grind

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

To temper

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

Instructions

 

• 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

Video

Keyword Palakkad style vathakuzhambu, Sundakkai Vathakuzhambu, Turkish bery gravyy

INSTRUCTIONS

• Take a cup of turkish berry aka sundakkai, wash it well, dry and this break it with pestle & mortar.
• Add 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, toor dal and keep it aside. Later mash the dal.
• 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. And then 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 then 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.

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