Kathirikai Sundakkai Vathal Kuzhambu Recipe
Kathirikai Sundakkai Vathal Kuzhambu is a traditional South Indian dish from the Chettinad region, packed with rich, spicy flavors and an aromatic blend of ingredients. This curry combines the tanginess of tamarind, the bitterness of sundakkai (turkey berries), and the earthiness of roasted brinjal (eggplant). It’s an ideal accompaniment to a steaming bowl of rice and makes for a hearty, flavorful vegetarian meal that will transport you to the vibrant kitchens of Tamil Nadu.
Ingredients
| Ingredient | Quantity |
|---|---|
| Sundakkai (Turkey Berries) | 2 tablespoons |
| Sesame (Gingelly) Oil | 2 tablespoons |
| Mustard seeds | 1/2 teaspoon |
| Methi Seeds (Fenugreek Seeds) | 1/4 teaspoon |
| Curry leaves | 2 sprigs |
| Asafoetida (Hing) | 1/4 teaspoon |
| Pearl onions (Sambar Onions) | 12, peeled and quartered |
| Brinjal (Baingan/Eggplant) | 6, quartered and soaked in salt water |
| Tamarind | 50 grams, soaked in water |
| Sambar powder (homemade) | 2 tablespoons |
| Water | 1 cup |
| Jaggery | 1 tablespoon |
| Salt | To taste |
Preparation Time: 5 minutes
Cooking Time: 30 minutes
Total Time: 35 minutes
Servings: 4
Cuisine: Chettinad
Course: Lunch
Diet: Vegetarian
Instructions
-
Prep the Ingredients:
Begin by preparing all the ingredients for Kathirikai Sundakkai Vathal Kuzhambu. Peel and quarter the pearl onions, and chop the brinjal (eggplant) into quarters before soaking them in salt water to prevent browning. Soak the tamarind in water and extract about 2 cups of tamarind water, setting it aside for later use. -
Roast the Sundakkai:
Heat 1 tablespoon of sesame oil in a pan over medium heat. Once the oil is hot, add the sundakkai (turkey berries) and roast them until they turn dark brown and crisp. This should take about 3 to 4 minutes. Once roasted, remove the sundakkai from the pan and set it aside. -
Temper the Spices:
In the same pan, add the remaining 1 tablespoon of sesame oil. Heat it over medium heat, then add the mustard seeds and fenugreek seeds. Allow the seeds to crackle and pop, releasing their aromatic oils into the oil. -
Saute the Aromatics:
Next, add the curry leaves, asafoetida, quartered pearl onions, and brinjal (after draining the water it was soaked in). Saute the mixture, stirring occasionally, until the onions turn golden brown and the brinjal begins to soften and roast. Cover the pan while cooking to speed up the process and ensure the brinjal cooks evenly. -
Simmer the Kuzhambu:
Once the onions and brinjal are cooked and roasted, add the roasted sundakkai, tamarind water, 1 cup of water, homemade sambar powder, jaggery, and salt to the pan. Stir the ingredients well and bring the mixture to a gentle boil. Reduce the heat to a simmer and cook for 15 to 20 minutes, allowing the tamarind’s raw taste to mellow and the curry to thicken. -
Final Adjustments:
Stir the Kathirikai Sundakkai Vathal Kuzhambu occasionally to ensure the gravy doesn’t stick to the bottom of the pan. Taste the curry and adjust the salt and spices as needed, adding more jaggery if you prefer a slightly sweeter flavor. -
Serve:
Once the vathal kuzhambu has thickened and the flavors have melded together, remove the pan from the heat. Transfer the dish to a serving bowl and serve it hot.
Serving Suggestions
Kathirikai Sundakkai Vathal Kuzhambu pairs wonderfully with hot steamed rice, making for a comforting and filling meal. You can serve it alongside Capsicum Masala Poriyal (a spiced bell pepper stir-fry) and Elai Vadam (crispy rice crackers) for a true Tamil Nadu-style lunch. This combination of flavors and textures will surely be a hit with your family and friends.
Enjoy this flavorful and wholesome Chettinad dish that’s not only delicious but also packed with traditional spices and wholesome ingredients!
