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sundakkai vathal kulambu

vatha kuzhambu
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Ingredients

To roast

  • 1 teaspoon toor dal
  • 4 red chilli
  • 1/2 teaspoon fenugreek seeds
  • 1/4 urad dal
  • 1 teaspoon chana dal
  • Curry leaves
  • 1 tablespoon coriander seeds
  • 1/2 teaspoon Kashmiri chilli powder heaped
  • 1/4 teaspoon rice

Roast sundakkai

  • 2 tablespoon sesame oil
  • 1/4 cup sundakkai

To temper

  • 1 tablespoon sesame oil
  • few fenugreek seeds
  • 1/2 teaspoon mustard seed
  • few curry leaves
  • 2 red chilli
  • 1 tablespoon chana dal
  • a generous portion of asafoetida

For kuzhambu

  • 1 +1/2 cup thick tamarind water
  • required salt
  • 1 +1/2 cup thin tamarind water
  • 1/2 tablespoon jaggery little
  • 1 cup water
  • 1 teaspoon sesame oil

Instructions

  • Add oil and heat
  • Furthermore add red chilli, fenugreek seeds, urad dal, chana dal, toor dal, coriander seeds, rice, red chilli, and  curry leaves; mix well
  • Saute till they turn aromatic and change color
  • Transfer and cool
  • Add Kashmiri chilli powder and grind it into a powder
  • Furthermore, add water and grind again
  • Add sesame oil to a wide pan and heat
  • When the oil is hot add dried turkey berry roast
  • Turn off the stove and Transfer
  • Add 1 tablespoon of oil and heat
  • Furthermore add mustard seeds, chana dal, fenugreek seeds, curry leaves, and red chilli; splutter
  • Add asafoetida; mix well
  • Add tamarind water, salt, turmeric powder, and  boil for 8 minutes
  • Furthermore add the ground paste, water, and jaggery; mix well and boil for 10 minutes
  • Add roasted sundakkai and bring to a boil
  • Finally, add oil ; mix well and turn off the stove

Video

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