Sundakkai Kuzhambu Recipe - Fresh | சுண்டைக்காய் வத்தக்குழம்பு

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Sundakkai Kuzhambu

May 01, 2020         one comment.

Fresh turkey berry is the hero ingredient of this classic, South-Indian, Sundakkai Kuzhambu!

Sundakkai Vatha Kuzhambu Recipe by Foodomania | How to make classic South-Indian sundakkai kara kulambu | Turkey Berry Gravy | சுண்டைக்காய் வத்தக்குழம்பு

I enjoy cooking because it is capable of reminding me of fond memories associated with the food. This sundakkai kuzhambu, for example, is a simple, fuss-free tamarind broth that my mum has been making for years. It is an intrinsic part of the South-Indian meal (featuring at least once a week in most households).

To state simply, you cook the sundakkai (turkey berry) in a tamarind solution and then spice it up with a freshly ground spice paste or sambar powder and finish off with the classic tempering (tadka).

Fresh Turkey Berry | Sundakkai in Tamil |  Scientific Name Solanum torvum |  kudanekayi (Kannada: ಕುದನೆಕಾಯಿ), (Gujarati: ગુજરાતી)
This is what fresh sundakkai or turkey berry look like!

You can make a similar recipe with dried and preserved sundakkai too. In fact, traditionally, it is dried and consumed in innumerable ways. I have a version of the Sundakkai Vathal Kuzhambu on this blog (posted many many years ago!). If you don’t have access to fresh turkey berry, this is a close second!

The turkey berry (scientific name: Solanum torvum) is known for its spiritual, medicinal, and curative properties. It is used in Siddha and Ayurveda medicines to cure digestive disorders. It is also rich in antioxidants. It is bitter in taste, and you will have to boil it for a bit to reduce the bitterness.

Sundakkai Vatha Kuzhambu Recipe by Foodomania | How to make classic South-Indian sundakkai kara kulambu | Turkey Berry Gravy | சுண்டைக்காய் வத்தக்குழம்பு

This kuzhambu (also known as kara kulambu) or gravy is usually served with hot rice + ghee. While the usual sambar or paruppu kuzhambu has lentils (dal) in them and thus provide the protein necessary, this sundakkai kuzhambu does not. It’s simply turkey berry in tamarind water. However, if you eat it the way it was intended to, you’ll not fall short of your protein needs for the day! In fact, South-Inidans always serve this with Paruppu Thogayal (which is kind of like a hummus made with roasted lentils and spiced with peppers!)!

Here is a quick video tutorial on how to make my mom’s turkey berry gravy, aka the sundakkai kuzhambu –

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Sundakkai Vatha Kuzhambu Recipe by Foodomania | How to make classic South-Indian sundakkai kara kulambu | Turkey Berry Gravy | சுண்டைக்காய் வத்தக்குழம்பு

Sundakkai Kuzhambu – South-Indian Turkey Berry Gravy


  • Author: Kavitha Ramaswamy

Description

Using fresh turkey berry, make this classic Sundakkai Vatha Kuzhambu or Kara Kulambu. Make this healthy & tasty South-Indian gravy with this video recipe!


Scale

Ingredients

To Grind –

  • 1 tsp Vegetable Oil
  • 2 pieces Dry Red Chilli
  • 1 Tablespoon Black Peppercorn
  • 1 Tablespoon Urad Dal (split black gram)
  • 2 Tablespoon fresh Coconut, grated
  • 4 Tablespoon Water

To make the Kuzhambu 

  • 1/4 cup fresh Turkey Berries (sundakkai)
  • 34 Tablespoons Tamarind Paste
  • 1 teaspoon Salt
  • a pinch of Sugar (optional)
  • 2 cups Water

For the tempering (tadka)

  • 1 teaspoon Vegetable Oil
  • 1 teaspoon Mustard Seeds (kadugu or rai)
  • 1 Tablespoon Curry Leaves (karuveppilai or kadi patta)

Instructions

Step 1: Ground Paste

  1. Heat the vegetable oil in a pan
  2. Add the dry red chilli, peppercorn and dal
  3. Saute until dal turns golden
  4. Transfer to a mixer
  5. Add fresh grated coconut and some water
  6. Grind to a smooth paste and set aside

To make the Kuzhambu 

  1. Smash the sundakkai (turkey berries) with a heavy kitchen stone or a pestle, to break them open slightly.
  2. Add to a cooking pot with 1 cup of water
  3. Boil for 8 to 10 minutes. The water will turn light green. Discard the water and the seeds that release into the water. Set the sundakkai aside
  4. To the cooking pot add tamarind paste, water, sundakkai, salt, and sugar. Mix well
  5. Boil for 10-12 minutes or until the raw smell of tamarind the disappears
  6. Add the ground coconut paste and mix well
  7. Boil for another 5 minutes
  8. Taste and adjust for seasoning

For the tempering (tadka)

  1. Heat the oil
  2. Add mustard seeds and let them splutter
  3. Add the curry leaves and fry for 20 seconds
  4. Add the tempering to the kuzhambu and mix well

To serve –

  1. Serve with hot rice and ghee!
  2. Paruppu Thogayal (South-Indian Lentil Hummus) is usually served with this kuzhambu

Notes

  1. Breaking the turkey berry (sundakkai) open will help release its bitterness better
  2. If you don’t want to make the fresh masala, you can use sambar powder – but the flavors will be compromised

Enjoy this sundakkai kuzhambu with a bowl of hot rice + ghee! Make sure to serve it with paruppu thogayal (South-Indian Lentil Hummus)!

Sundakkai Vatha Kuzhambu Recipe by Foodomania | How to make classic South-Indian sundakkai kara kulambu | Turkey Berry Gravy | சுண்டைக்காய் வத்தக்குழம்பு
If you liked this healthy and delicious sundakkai vatha kuzhambu, do leave a comment down below with your thoughts! ? You can also have my recipes delivered to your inbox or follow me on social media –  YouTubeInstagramFacebookPinterestTwitter  or TikTok.

Until next time,

KR





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