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May 15, 2014


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Sundakkai vatha kuzhambu recipe
Recently a reader mailed me to post basic vathal kulambu recipe with sundakkai or manathakkali vathal.As i had already posted tamil brahmin style no onion no garlic manathakkali vathal kuzhambu,i thought of sharing my MIL’s style sundakkai(turkey berry) vathal kuzhambu recipe.We usually make this basic kuzhambu recipe and replace sundakkai with brinjal,drumstick or just garlic & onion.As we don’t get green sundakkai easily,we include it in dried form in our gravies or just as an accompaniment for curd rice.I usually roast this once in a week for Sendhil and Raksha to get rid of stomach worms.Other than this,sundakkai has lots of health benefits.U can find them in my raw sundakkai kootu post.This kuzhambu can be prepared within 15 minutes.No grinding job too.So bachelor’s & working women can prepare this easily in busy mornings and pack it for their lunch box.It tastes great when mixed with plain rice adding gingely oil.Kootu and roasted papad is the best side dish for this gravy.Usually i make keerai kootu or chow chow kootu.
Sundakkai vatha kuzhambu recipe

Sundakkai vathal kuzhambu recipe

Sundakkai vathal kuzhambu recipe Easy vatha kuzhambu recipe with turkey berries
Cuisine: Indian
Category: Gravies
Serves: Serves 3
Prep time: 5 Minutes
Cook time: 10 Minutes
Total time: 15 Minutes


  • Tamarind – Big gooseberry size
  • Sambar powder - 1 tbsp ( OR use aachi kuzhambu milagai thool)
  • Turmeric powder - 1/4 tsp
  • Grated jaggery - 1 tsp
  • Salt- as needed
  • Water - 2 cups
To temper & saute
  • Gingely oil or cooking oil – 2.5 tbsp
  • Sundakkai/Turkey berry – 15-20 nos
  • Mustard seeds -1/2 tsp
  • Methi seeds - 1/2 tsp
  • Urad dal - 1 tsp
  • Cumin seeds/Jeera- 1.5 tsp
  • Toor dal - 2 tsp
  • Small onions - 10 nos (finely chopped)
  • Garlic - 10 cloves (finely chopped)
  • Curry leaves - few (finely chopped)

  • Wash and chop the onions finely.Chop garlic cloves and curry leaves finely.Set aside
  • Soak tamarind in 1/2 cup of warm water and take the extract using 1.5 cups of water.To this add sambar powder,turmeric powder,salt and keep aside.
  • In a kadai,heat oil and roast the turkey berries till it turns brown.To that add mustard seeds.After it starts to splutter,add methi seeds,urad dal,toor dal and cumin seeds.Saute till golden.Now add the finley chopped onions,garlic & curry leaves.Saute till it emits a nice aroma.
  • Now add the tamarind mixture and boil well for 4-5 minutes.Check for taste and add more sambar powder if gravy tastes tangy and adjust salt if needed.Lastly add jaggery and boil till oil separates & gravy becomes thick.Add little more water if u the gravy to thin down or switch off the flame and remove.
  • Transfer to a vessel.Add few pinched curry leaves and cover the vessel with a lid.Give a standing time of 30 minutes and serve with rice.


  • For variations,u can use manathakkali vathal in place of sundakkai.
  • Using gingely oil in this gravy gives a nice flavour and it helps to suppress the tamarind heat.
  • Sometimes,i roast the sambar powder for few seconds before adding the tamarind mixture.It also gives  a nice taste.
  • If u don’t have homemade sambar powder,u can use aachi kuzhambu milagai thool or any store bought sambar powder too.
Sundakkai vatha kuzhambu recipe
Enjoy vatha kuzhambu mixed with rice topped with gingely oil.Tastes great with sutta appalam & kootu Smile
Sundakkai vatha kuzhambu recipe

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  1. Mmm..love vatha kuzhambu with parppu thogayal..looks very tasty

  2. love that last pic... awesome...

  3. keerai kothu is best pair for sundakai vatha kulambu..winning combo alwayz

  4. keerai kothu is best pair for sundakai vatha kulambu..winning combo alwayz

  5. authentic tamil 1.. looks good. tangy n spicy

  6. Never heard about this kind of bean......,. But looks very delicious!

  7. yummy platter..hard to find here. looks delicious :)

  8. Vatha kuzhambum sutta appalmum, a fantastic pair, i can survive for many days with it.

  9. vathal kuzhambu looks so delicious!

  10. Traditional kuzhambu.. Missing it here in US.. Thanks for posting and bringing back Amma's sundakkai kuzhambu

  11. Authentic and tempting,perfectly done

  12. Recently I found a wild berry just like brinjal but small in size...When I browsed in internet I found it as turkey berry locally called sundaikkai...Although I heard eating raw is lethal to your body...Since it contains edicinal property it is better to use it in cuisine as in tamil recipe...


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