Sundakkai Vathal Kuzhambu

Method

1. 1

   Prepare sundakkai vathal: Take 3 tbsp dried sundakkai (dried turkey berries). If fresh berries are available, dry roast them until shrivelled and dark.

2. 2

   Soak tamarind: Soak a lemon-sized tamarind in 1.5 cups warm water. Extract and strain.

3. 3

   Fry sundakkai vathal: Heat 3 tbsp sesame oil. Add the dried sundakkai and fry on medium heat 2-3 minutes until they puff slightly and darken. Remove temporarily.

4. 4

   Make kuzhambu base: In the same oil add 1 tsp mustard seeds. When they pop add half tsp fenugreek seeds, 8 sliced shallots and 5 garlic cloves. Fry 10 minutes.

5. 5

   Add spice powders: Add 2 tsp red chilli powder, 1.5 tsp coriander powder, half tsp turmeric and 1 tsp sambar powder. Fry 3 minutes.

6. 6

   Add tamarind water: Pour tamarind water. Add salt. Bring to a rolling boil.

7. 7

   Return sundakkai: Add the fried sundakkai vathal back to the kuzhambu.

8. 8

   Simmer long: Cook on medium heat 15-20 minutes. The sundakkai vathal absorbs the kuzhambu flavours completely.

9. 9

   Check oil: Sesame oil should float on the surface when ready.

10. 10

    Serve: Adjust salt. Sundakkai vathal kuzhambu is a classic South Indian kuzhambu with a distinctive bitter note. Serve with steamed rice.