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Sundakkai Arachuvitta vathakuzhambu_pin

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.
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Saadham masaal
Thengai varuthu kottina porichozhambu
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Gravies, Main Course, South Indian curry
Cuisine Indian, Kerala, South Indian
Servings 4


  • Pressure cooker
  • Pan


  • 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


  • 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


Keyword Palakkad style vathakuzhambu, Sundakkai Vathakuzhambu, Turkish bery gravyy