Sundakkai Arachuvitta Vathakuzhambu
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 recipesChinna Vengaya VathakuzhambuMurungai keerai molagootalMambazha PachadiNellikai ArachukalakkiAviyalSaadham masaalThengai varuthu kottina porichozhambu
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!