Arachivita Sundakai Vatha Kulambu (Turkey berry Curry)with Carrot and Broccoli Thoran(Stir fry)

 

Sundakai Kara kulambu with Carrot and Broccoli Thoran

Vatha kuzhambu is a very traditional and authentic dish made in Tamil Nadu. Here I have used Sundakkai vathal or Turkey berry (dried)/Bhankatiya [Hindi] to make this healthy and mind blowing gravy. I learnt this vatha kuzhambu from my mom after I got married and ever since have been making the same without any changes.  

Before going in to making of this vatha kuzhambu I surely want to share the importance and the benefits of sundakkai. Sundakkai is called as Turkey berry; it has extraordinary medicinal values which can cure many diseases. Turkey berry is a green colored fruit with bitter taste, it can be used fresh or in dried form as vathal. Turkey berries (sundakkai) have the ability to kill the germs, helps in controlling diabetes, gastric problems and when consumed on daily basis helps in strengthening the bones and nerves.

Preparation Time: 15min

Cooking Time: 15min  

Serves: 2   

Shelf life:1day
Serving Suggestion

Ingredients:

1.       Tamarind – Size of Two big sized Lemons

2.       Salt ( – As required

3.       Turmeric powder – a pinch

4.       Mustard – for seasoning (1 tsp)

5.       Fenugreek – for seasoning (2 tsps)

6.       Toor Dal  – for seasoning (2 tsps)

7.       Asafoedita  – pinch of it for taste

8.       Curry Leaves – some 10 to 15 leaves as per taste

9.        Sundakkai Vathal - 40gms

10.   Oil – 5 tbsps.

Preparation Procedure for Vathal Kuzhambu Podi:

Roast the below mentioned ingredients in 2 tsps of oil and allow them to cool and grind it in a mixer to a fine powder:

1.       Red Chillies: 6 to 7

2.       Gram dal: 1 tsp

3.       Toor dal: 1 tsps

4.       Coriander Seeds: 2 tsps

5.       Curry leaves: 2 leaf

6.       Asafoedita: a pinch

7.       Grated coconut : 1 tsp (optional) : I don’t prefer to use this since the curry will be decayed soon.

Preparation Procedure:

1.       In Warm Water, add Tamarind and extract juice to make it as a Tamarind Water

2.       In a Kadai, add oil and allow it to boil.

3.       Add Mustard seeds. When mustard starts splattering, add Fenugreek, Toor Dal, Red Chillies, Asafoedita.

4.       Fry till golden brown keeping the gas in Sim.

5.       Now add the vathal gets slighty roasted.

6.       Now add few curry leaves

7.       Now Add the Tamarind water in kadai slowly.

8.       Add Salt

9.       When the taramind water starts boiling, add a pinch of turmeric and also add the freshly prepared Vathal Kuzhambu podi/ powder while stirring so that no lumps are formed.

10.   Keep stirring the ingredients of the kadai as and when required

11.   Allow it to boil till the curry thickens (neither too watery nor too semi solidal)

12.   You can add Rice flour  in the end (say 1 or 2 tsps by making it as a paste) if you want the curry to thicken.

13.   You can add few more curry leaves in the end as well.Hot freshly prepared Vathal Kuzhambu is ready.