If you are wondering why there is a recipe post in my book review blog and may think I am shifting my focus here. But no, these recipes are my favourite from my kitchen. I had a maid for 3 years and cooking was not my cup of tea. I solely depended on my cook or my mother or food delivery sites because I don’t like to cook( Not proud). On the contrary, my mom cooks too good and all her recipes will be finger-licking good. But last month my cook got sick and paused from her work. It was so unfortunate and I have two hungry mouths to feed. So there started my cooking journey and my husband appreciates my cooking (God knows if it’s real or he is motivating me) Nevertheless I am happy to cook and as of now everything is well.
I will be adding all the interesting recipes I come across and hope it will be useful for you.
This Sundakkai Vathal Kulambu/ Dried Turkey Berry Curry was a recipe from my mom, she makes only the curry sans the Sundakkai Vathal. I used her same recipe and added this Vathal along. My husband loves all types of Vathal kulambu or Puli kulambu and he said this was finger-licking good.
Vatha Kulambu is a tamarind based curry served with rice and my mom likes to eat with millets idly too. A very quick curry to make and except for peeling pearl onions and garlic, we don’t want to spend time in the kitchen very long.
I served this vathal kulambu with cabbage kootu/ cabbage curry along with coconut.
Let’s jump to the recipe
Sundakkai Vathal Kulambu/ Dried Turkey Berry Curry
- 1/4 cup Sundakkai Vathal/ Dried Turkey Berry
- small lemon size Tamarind
- 15-20 Small Onion
- 10-15 Garlic pods
- 3-4 tbsp Sambar powder
- 1 tbsp Rice flour
- 1 tsp powdered jaggery
- 1 cup water
- To taste Salt
- 4 tbsp Gingelly oil
- 1/2 tsp Mustard seeds
- 1/2 tsp Jeera
- 1/2 tsp Fenugreek Seeds
- 1-2 Dry red chillies
- 1 tsp Asafoetida
- Small Spring Curry leaves
Peel garlic and small onions. Soak tamarind in water for 15 mins. If you want the tamarind to soak quickly add warm water to the tamarind.
Take a small pan and add some gingelly oil. Once its hot add the Vathal and fry it till dark brown. Keep aside
Take a clay pot/Kadai add gingelly oil. Add ingredients under to temper. Once they are spluttered well add small onions and after a minute add garlic pods.
Once onion and garlic get sauteed well, add sambar powder and give it a mix. Add tamarind water and let it come to a boil.
The mixture comes to a nice boil and oil will start to separate. Add rice flour mixed with water now. This paste will help the curry to be thick.
Once you the oil starts to seperate, add the fried Vathal and jaggery powder to the curry. simmer it for 5mins and switch it off.
Serve with hot rice and any dal based or potato podimas as side dish
- Gingelly oil is preferred for this recipe. If you don’t have use coconut oil or sunflower oil
- Use any vathal or vegetables for making this kulambu
- Be generous with the oil and it can be refrigerated for 3-4 days
- Add chilly powder if you feel your sambar powder is not spicy
- I added Thalipu vengaya vadagam the other day and used the same recipe. It was so good.
Enjoy this tangy curry with hot rice.
To read more recipes from my kitchen CLICK HERE