Sundakkai Vathal Kozhambu
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Sundakkai Vathal (Dried Turkey Berry) Kozhambu

An awesome tasting Sundakkai Vathal (Dried Turkey Berry) Kozhambu from Senthil's Kitchen - a product born out of years of research and my passion for perfection...

Course Main Course
Cuisine Indian
Keyword Sundakkai, Turkey Berry, Vathal Kozhambu
Total Time 30 minutes
Servings 4 people
Author Senthil Sadasivam

Ingredients

Tadka

  • 1 tsp Mustard seeds
  • 1 tsp Urad dal
  • 2 tsp Methi seeds
  • 2 Red chilies
  • 1 tbsp Toor dal
  • 1 tsp Cumin seeds
  • 2 Papad (Appalam) broken
  • 1/4 cup Dried Sundakkai (Turkey Berry) vathal handful
  • 3 tbsp Dried Manathakkali (Black Night Shade) vathal
  • 3 sprigs Curry leaves
  • 1 tsp Hing powder
  • 1/2 cup Shallots chopped
  • 1/2 cup Pearl onions
  • 12 Garlic cloves whole, peeled
  • 1 cup Tomatoes chopped
  • 8 tbsp Sesame oil cold pressed preferred

Other ingredients

  • 1 tbsp Chili powder
  • 3 tbsp Coriander powder
  • 1 tsp Turmeric powder
  • 1/4 cup Tamarind juice to taste
  • 1 tbsp Jaggery
  • Salt to taste

Vathal kozhambu paste

  • 1 tsp Black pepper roasted
  • 2 tsp Jeera roasted
  • 1/2 cup Coconut grated roasted

Instructions

  1. Pour generous amount of sesame oil (preferably cold pressed) into a pan, and when it is hot, crackle mustard seeds, then add urad dal and methi seeds and slightly brown them.

  2. Add red chilies, 2 papad (break them into small pieces and add), sundakkai vathal, manathakkali vathal, toor dal, cumin seeds and roast them till they turn brown slightly.

  3. Add curry leaves, hing powder, and then chopped onion and pearl onion and saute till they turn brown.

  4. Add chopped tomatoes and whole peeled garlic cloves and some salt and saute till the tomatoes are mashed well.

  5. Add the chili powder, coriander powder and turmeric powder and fry for couple of mins.

  6. Add 3 cups of water and tamarind juice, jaggery, mix well, cover and cook for 10 mins.

  7. On a separate pan, dry roast black pepper, cumin seeds and grated fresh coconut until they brown a little bit. Cool the contents and grind into a fine paste and add to the kozhambu. Mix well and cook for another 10 mins or so until oil separates.

  8. Check for salt, important tip, as the vathals are already salted, add less salt to begin with and adjust it at the end if needed.

  9. Drizzle one tablespoon fresh sesame oil and switch off the stove.

  10. Enjoy with hot rice, some kootu or porial, paruppu thuvaiyal, papad and/ or a boiled egg.

Recipe Notes