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Vathal Kuzhambu Recipe | Sundakkai Vatha Kulambu

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• Tamarind-  Small lemon sized
• Sundakkai / Turkey berry – 10 to 15
• Small Onion – 5 to 6
• Garlic Flakes – 10
• Turmeric Powder – ^_1/4 tsp
• Salt – As needed
• Jaggery – A small piece
• Gingely Oil – 2 tblsp

• Jeera – _^3/4 tsp
• Methi Seeds – _^1/4 tsp
• Red chilli – 5 to 6
• Pepper Corns – _^1/4 tsp
• Toor Dal – 3 to 4 tsp

• Mustard Seeds – 1 tsp
• Methi Seeds – _^1/4 tsp
• Jeera – ^_1/4 tsp
• Red Chilli – 1
• Curry Leaves – Few

Method
1. Soak tamarind in water and extract tamarind water. Chop onion and garlic. Heat little oil in a kadai and fry all the ingredients in the table ‘To Roast and Grind’
2. Grind it with little water. In the kadai, fry the sundakkai with little oil until dark brown, but don’t burn it. Heat oil in a kadai and temper with the items give in the table ‘To Temper’.
3. Add small onion, garlic and saute for a while. Now add tamarind water, turmeric powder and boil until bubble appears.
4. Then add Sundakkai, grinded spices and salt. Boil in low flame until oil separates. Stir it in the middle. Finally add a small piece of jaggery.

Tips

1. This kuzhambu tastes good with sesame oil, you can use other oils too.
2. Other vathals like Maa vathal, Mithuk vathal and Manathakkali vathal can also be used. 
3. This sundried sundakkai vathal has salt in it so be careful while adding salt.
4. For simpler version you can skip, ‘To Roast and Grind’ part, add Sambar powder, chilli powder with tamarind extract and go ahead.
5. Never skip jaggery at the end, it gives an extra punch and taste to the vathal kuzhambu.