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a pan with brass handle with vathal kuzhambu curry in it
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Sundakkai Vathal Kuzhambu | Turkey Berry Tamarind Curry

Sundakkai Vathal Kuzhambu is spicy tamarind base curry topped with fried sun-dried turkey berries. This kuzhambu pairs well with rice, yogurt and a vegetable side.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 cups
Calories 127kcal
Author Manju

Ingredients

For the spice paste

For the Curry

  • 1 key lime sized ball of tamarind or 1 ½ teaspoon tamarind paste
  • 2 ½ cups water
  • ½ teaspoon turmeric powder
  • Salt to taste
  • ½ inch cube jaggery

For the tempered seasoning

  • 1 tablespoon sesame oil
  • 1 teaspoon mustard seeds
  • ¼ cup sundakkai
  • 5-6 curry leaves

Instructions

  • Heat the sesame oil and roast the whole spices in it, along with the curry leaves. Let them cool down and grind to a fine paste with a little water added to it.
  • If you are making tamarind extract, soak tamarind in 1 cup of hot water and squeeze out the pulp from it once the water has cooled down a little. Sieve the pulp to get rid of any seeds or other thick tamarind skin. Repeat with 1 more cup of room temperature water.
  • If using tamarind paste, for 1 key lime size ball of tamarind, use 1 ½ teaspoon of tamarind paste and mix it in about 2 cups of water.
  • Add this tamarind water to a saucepan along with 1 more cup of water and bring it to a boil.
  • Add the spice paste / masala paste to this and mix well. Rinse out the blender jar with ½ cup of water and add this to the saucepan.
  • Add turmeric powder, jaggery and salt. Mix well and let it boil for about 5-6 mins, till the raw tamarind smell goes away.
  • If you want to thicken the curry a little, reduce the heat to medium and let it cook away for another 10 mins or so.
  • Turn off the heat. Heat some more sesame oil / nallennai in the pan used to roast the spices.
  • Add mustard seeds to the hot oil. Once they splutter, add the sundakkai and let it start to fluff up a little and start to turn color. Don't let it burn. Add some curry leaves as well and pour this into the saucepan with the tamarind-spice mix.
  • Give it a quick mix. You can add some chopped cilantro as garnish as well.

Nutrition

Serving: 0.25cup | Calories: 127kcal | Carbohydrates: 18g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 14mg | Potassium: 226mg | Fiber: 2g | Sugar: 4g | Vitamin A: 656IU | Vitamin C: 141mg | Calcium: 93mg | Iron: 5mg