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!
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Thengai varuthu kottina porichozhambu
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Sundakkai Arachuvitta Vathakuzhambu
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
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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Thank you !!
We often make vattalkozhambu at home, but it is a simple affair with just tamarind, a few whole spices and sambar powder added in. I’ve never tried my hands at arachuvitta sambar – definitely going to try this out soon. It looks awesome!
Thank you Priya… Yeah Priya, we also make that style of vathakuzhambu which is Tamilnadu style. This one is Palakkad style vathakuzhambu which is different from arachuvitta sambar. Do try & give me your feedback.
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