Kathirikai Sundakkai Vathal Kuzhambu Recipe
Introduction
The Kathirikai Sundakkai Vathal Kuzhambu is a quintessential Chettinad-style tangy and flavorful curry that holds a special place in Tamil Nadu cuisine. This dish brings together the robust flavors of sundakkai (dried turkey berries), tender brinjal (eggplant), tamarind, and a blend of aromatic spices. It is simmered to perfection with a touch of jaggery for a slight sweetness, creating a balanced, delectable gravy. Best served with hot steamed rice and simple side dishes, this recipe is a perfect addition to your Tamil Nadu-style lunch menu.
Recipe Details
| Cuisine | Chettinad |
|---|---|
| Course | Lunch |
| Diet | Vegetarian |
| Prep Time | 5 minutes |
| Cook Time | 30 minutes |
| Total Time | 35 minutes |
| Servings | 4 |
Ingredients
| Ingredient | Quantity |
|---|---|
| Sundakkai (Turkey Berries) | 2 tablespoons |
| Sesame (Gingelly) Oil | 2 tablespoons |
| Mustard Seeds (Rai/Kadugu) | 1/2 teaspoon |
| Methi Seeds (Fenugreek Seeds) | 1/4 teaspoon |
| Curry Leaves | 2 sprigs |
| Asafoetida (Hing) | 1/4 teaspoon |
| Pearl Onions (Sambar Onions), peeled | 12, quartered |
| Brinjal (Eggplant), quartered and soaked | 6 pieces |
| Tamarind, soaked in water | 50 grams |
| Sambar Powder (Homemade) | 2 tablespoons |
| Water | 1 cup |
| Jaggery | 1 tablespoon |
| Salt | To taste |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 125 kcal |
| Carbohydrates | 17 g |
| Protein | 3 g |
| Fat | 5 g |
| Fiber | 4 g |
| Sodium | 350 mg |
| Potassium | 200 mg |
Instructions
Preparation
- Gather and prepare all ingredients.
- Extract tamarind water by squeezing the soaked tamarind. Ensure you have 2 cups of tamarind water and set it aside.
- Quarter the brinjal and soak it in salted water to prevent discoloration.
Cooking Process
Step 1: Roast the Sundakkai
- Heat 2 tablespoons of sesame oil in a pan over medium heat.
- Add the sundakkai (turkey berries) and roast until they turn dark brown and become crisp.
- Remove the roasted sundakkai and set it aside.
Step 2: Sauté the Spices and Vegetables
- In the same pan, add a little more sesame oil if needed.
- Add mustard seeds and methi seeds. Allow them to crackle and release their aroma.
- Toss in curry leaves and a pinch of asafoetida (hing).
- Add the quartered pearl onions and brinjal (drain the water before adding).
- Sauté the onions and brinjal until the onions are golden brown, and the brinjal is partially cooked and lightly roasted.
Step 3: Simmer the Kuzhambu
- Add the roasted sundakkai to the pan with the vegetables.
- Pour in the extracted tamarind water and 1 cup of water.
- Stir in 2 tablespoons of homemade sambar powder, jaggery, and salt to taste.
- Mix well and bring the mixture to a boil.
- Reduce the heat to low, cover the pan, and simmer for 15–20 minutes. Stir occasionally to prevent the kuzhambu from sticking to the bottom.
- Continue cooking until the raw tamarind flavor disappears, and the kuzhambu thickens to a desirable consistency.
Final Adjustments and Serving
- Taste the kuzhambu and adjust the salt and spices, if necessary.
- Once done, transfer the Kathirikai Sundakkai Vathal Kuzhambu to a serving bowl.
Serving Suggestions
Serve the Kathirikai Sundakkai Vathal Kuzhambu hot with:
- Steamed rice
- Capsicum Masala Poriyal (stir-fried bell peppers with spices)
- Elai Vadam (crispy rice papads)
This dish is a comforting, flavorful addition to any South Indian meal, making it perfect for everyday lunch or special occasions.
Enjoy the rich, tangy flavors of this traditional Chettinad delight!
