SUNDAKKAI VATHAL KUZHAMBU - DRIED AND FRIED TURKEY BERRY PREPARED IN TAMARIND PULP GRAVY

SUNDAKKAI (CHUNDANGA in Malayalam) VATHAL KUZHAMBU

This dish has been prepared in Tamil Brahmin style since they donot use onions in this dish. This is a very easy to make dish and takes just 15 min.
I got help from my neighbour Lakshmi mami. She explained the recipe and process to me. She was using Sambar powder for this dish. However, the Sambar powder that I use is more of a Kerala style Sambar powder, which I thought might be the right one for this dish. Hence I have used Aachi brand Vathal Kuzhambu powder. 

In my earlier post (Sundakkai Kuzhambu) have written about the huge health benefits that Turkey Berry has -  

1. It has the potential to kill the germs and also acts as a medicine for cold and also helps in problems related to chest and stomach.
2. It is a good tonic for liver and used to strengthen immunity power and also reduce body fat.
3. People who have diarrhea, stomach ache, piles, tuberculosis should use Turkey berry as a part of their food.
4. Taking Turkey Berry regularly will help in strengthening the nerves in the eyes and provides a clear vision

Lets get into the preparation now. 

INGREDIENTS:

Dried Turkey Berry - 1/4 cup
Aachi Vattal Powder - 3 tbspn
Gingelly (til / sesame) oil - 3 tbspn - this is very important
Tamarind - 1 lemon size
Mustard seeds - 1/4 tspn
Dried Red chilly - 3 nos
Urad dal - 1/2 tsn
Jaggery - a small piece
Asafoetida - a pinch
Curry leaves - 5 to 6 
Salt to taste

PROCESS:

Take a frying pan and fry the dry sundakkai vathal till it turns dark brown. Keep it aside.

Extract the tamarind pulp from the tamarind and keep it aside.

Powder the Jaggery and keep aside.

Take a frying pan and  pour gingelly (til / sesame)oil and heat it. Since we generally have less oil, I have taken the only 3 tablespoons of oil. However, this dish tastes better with a bit more oil and hence a bit more of oil can be used if required.
Once the oil is hot, add mustard seeds. Once the mustard seeds splutter, add Urad dal and dry red chillies. Saute till Urud Dal turns light brown. 

Then add curry leaves and mix well. Add the fried Sundakka into this and mix well. 

Then add the tamarind pulp into it. Add around 50 ml water (this dish is basically a thick gravy type, hence be careful while adding water). Allow it to boil and stir thoroughly it for 3 minutes. 

Then add the Vathal Powder and mix well.

After that add the Asafoetida and mix it well. Add Jaggery powder and mix again. Allow it to boil in low flame for another 5 minutes.

Sundakkai Vathal Kuzhambu is ready. To be served with Rice.