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


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



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)


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


  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