October 03, 2014

Sundaikkai Vathal Vathakuzhambu

Sundaikkai Vathal Vathakuzhambu

Sundaikkai Vathal (Dried Turkey Berry) Vathakuzhambu is the traditional kuzhambu which is made very often in our family. After  Navaratri Special Snacks and Pooja feasts do this Vathakuzhambu and have with Kootu and Sutta Appalam to have a great break from the feast. It also tastes very delicious to have as side dish for hot Dhal Rice with ghee. Many people do Sundaikkai vathal Kuzhambu with sambhar powder, but We, natives of Kanyakumari district do this in a different way. In fact, we use sambhar powder very rarely in daily cooking and prefer freshly ground spices for every day Kuzhambu Varieties.


Ingredients for making Sundaikkai Vathal Kuzhambu:



Sundaikkai Vathal  2 table spoons (Fry to dark brown nearly black and keep aside)

Tamarind juice extracted from a Lemon sized Tamarind - 3 to 4 cups

Sesame Oil - 3 table spoons

Mustard seeds and Cumin seeds 1 tea spoon each

Hing powder - 1/4 tea spoon

Fenugreek - 1 tea spoon

Turmeric powder - 1/4 tea spoon

Jaggery - A small gooseberry size

Red chillies - 2

For Kuzhambu Paste:

Heat 2 table spoons of oil in a pan and fry 2 table spoons of Urad dhal, 4 Red chillies and 1 1/2 table spoon pepper corns to dark brown and grind to smooth paste with water and keep aside.

Method for making Sundaikkai Vathal Kuzhambu:

Heat the Kadai with Sesame oil. Saute it with mustard seeds, cumin seeds, fenugreek, hing and red chillies. After they splutter add curry leaves and turmeric powder. Now pour the Tamarind juice to it. Allow it to boil till the raw smell goes. Then add the Kuzhambu paste and mix well. Let it to boil till the Kuzhambu thickens. After switching off the stove add the fried Turkey berries and mix well. This will make the berries to last crispier. If you add them while boiling they will become soggy.

 Don't miss our Traditional Kuzhambu Varieties Venthasaar and Appallam vathakuzhambu