Kathirikai Sundakkai Vathal Kuzhambu Recipe
A vegetarian Chettinad recipe with tablespoons sundakkai (turkey berries), tablespoons sesame (gingelly) oil, mustard seeds. Ready in 35 min, serves 4.
Curated byRamesh Kumar🇮🇳
Instructions
16 steps- 1
To begin making Kathirikai Sundakkai Vathal Kuzhambu, prep all the ingredients and keep ready
tablespoons sundakkai (turkey berries)(2) - 2
Extract the tamarind water, until you get 2 cups of tamarind water from the soaked tamarind
brinjal (baingan / eggplant) - quartered and soaked in salt water(6)tamarind - soaked in water(50 grams)water(1 cup) - 3
Keep this aside
- 4
Heat oil in a pan over medium heat; add the sundakkai and roast until it is dark brown in colour and crisp
tablespoons sundakkai (turkey berries)(2) - 5
Once roasted, keep the sundakkai to the side
tablespoons sundakkai (turkey berries)(2) - 6
Preheat oil in a pan over medium heat, add the mustard seeds and fenugreek seeds
mustard seeds(1/2 teaspoon)methi seeds (fenugreek seeds)(1/4 teaspoon) - 7
Allow it to crackle
- 8
Add the curry leaves, asafoetida, onion and brinjal (drain the water it was soaked in)
sprig curry leaves(2)asafoetida (hing)(1/4 teaspoon)brinjal (baingan / eggplant) - quartered and soaked in salt water(6)tamarind - soaked in water(50 grams)water(1 cup) - 9
Saute the onion and brinjal until the onion is roasted and brinjal is cooked and roasted
brinjal (baingan / eggplant) - quartered and soaked in salt water(6) - 10
Cover the pan so the brinjal cooks faster
brinjal (baingan / eggplant) - quartered and soaked in salt water(6) - 11
Once done, add the roasted sundakkai, tamarind water, water, homemade sambar powder, jaggery and salt
tablespoons sundakkai (turkey berries)(2)brinjal (baingan / eggplant) - quartered and soaked in salt water(6)tamarind - soaked in water(50 grams)tablespoons sambar powder - homemade(2)water(1 cup)jaggery(1 tablespoon)salt - to taste - 12
Simmer the Kathirikai Sundakkai Vathal Kuzhambu for 15 to 20 minutes until the raw taste from the tamarind goes away and the vathal kuzhambu has thickened
tablespoons sundakkai (turkey berries)(2)tamarind - soaked in water(50 grams)salt - to taste - 13
Give the Kathirikai Sundakkai Vathal Kuzhambu a stir occasionally so that the gravy does not stick to the bottom
tablespoons sundakkai (turkey berries)(2) - 14
Once done, check the taste and adjust the salt and spices accordingly
brinjal (baingan / eggplant) - quartered and soaked in salt water(6)salt - to taste - 15
Turn off the heat and transfer the Kathirikai Sundakkai Vathal Kuzhambu to a serving bowl and serve hot
tablespoons sundakkai (turkey berries)(2) - 16
Serve this delicious Kathirikai Sundakkai Vathal Kuzhambu along with Hot Steamed Rice, Capsicum Masala Poriyal Recipe and Elai Vadam for a delicious Tamilnadu Style lunch
tablespoons sundakkai (turkey berries)(2)
Rate this recipe
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Kathirikai Sundakkai Vathal Kuzhambu Recipe
A vegetarian Chettinad recipe with tablespoons sundakkai (turkey berries), tablespoons sesame (gingelly) oil, mustard seeds. Ready in 35 min, serves 4.
Curated byRamesh Kumar🇮🇳
Estimated Nutrition Highlights
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
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Directions
16 steps- 1
To begin making Kathirikai Sundakkai Vathal Kuzhambu, prep all the ingredients and keep ready
tablespoons sundakkai (turkey berries)(2) - 2
Extract the tamarind water, until you get 2 cups of tamarind water from the soaked tamarind
brinjal (baingan / eggplant) - quartered and soaked in salt water(6)tamarind - soaked in water(50 grams)water(1 cup) - 3
Keep this aside
- 4
Heat oil in a pan over medium heat; add the sundakkai and roast until it is dark brown in colour and crisp
tablespoons sundakkai (turkey berries)(2) - 5
Once roasted, keep the sundakkai to the side
tablespoons sundakkai (turkey berries)(2) - 6
Preheat oil in a pan over medium heat, add the mustard seeds and fenugreek seeds
mustard seeds(1/2 teaspoon)methi seeds (fenugreek seeds)(1/4 teaspoon) - 7
Allow it to crackle
- 8
Add the curry leaves, asafoetida, onion and brinjal (drain the water it was soaked in)
sprig curry leaves(2)asafoetida (hing)(1/4 teaspoon)brinjal (baingan / eggplant) - quartered and soaked in salt water(6)tamarind - soaked in water(50 grams)water(1 cup) - 9
Saute the onion and brinjal until the onion is roasted and brinjal is cooked and roasted
brinjal (baingan / eggplant) - quartered and soaked in salt water(6) - 10
Cover the pan so the brinjal cooks faster
brinjal (baingan / eggplant) - quartered and soaked in salt water(6) - 11
Once done, add the roasted sundakkai, tamarind water, water, homemade sambar powder, jaggery and salt
tablespoons sundakkai (turkey berries)(2)brinjal (baingan / eggplant) - quartered and soaked in salt water(6)tamarind - soaked in water(50 grams)tablespoons sambar powder - homemade(2)water(1 cup)jaggery(1 tablespoon)salt - to taste - 12
Simmer the Kathirikai Sundakkai Vathal Kuzhambu for 15 to 20 minutes until the raw taste from the tamarind goes away and the vathal kuzhambu has thickened
tablespoons sundakkai (turkey berries)(2)tamarind - soaked in water(50 grams)salt - to taste - 13
Give the Kathirikai Sundakkai Vathal Kuzhambu a stir occasionally so that the gravy does not stick to the bottom
tablespoons sundakkai (turkey berries)(2) - 14
Once done, check the taste and adjust the salt and spices accordingly
brinjal (baingan / eggplant) - quartered and soaked in salt water(6)salt - to taste - 15
Turn off the heat and transfer the Kathirikai Sundakkai Vathal Kuzhambu to a serving bowl and serve hot
tablespoons sundakkai (turkey berries)(2) - 16
Serve this delicious Kathirikai Sundakkai Vathal Kuzhambu along with Hot Steamed Rice, Capsicum Masala Poriyal Recipe and Elai Vadam for a delicious Tamilnadu Style lunch
tablespoons sundakkai (turkey berries)(2)
Rate this recipe
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