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Arachuvitta Vathal Kuzhambu with Sundakkai and Drumstick
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4.86 from 7 votes

Arachuvitta Vathal Kuzhambu with Sundakkai and Drumstick

Arachuvitta Vathal Kuzhambu with Sundakkai and Drumstick, is a flavorful gravy made that is a South Indian specialty and is perfect for the weekend lunch spread.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Kuzhambu, Lunch Recipes, Main Course, Side Dish
Cuisine: Indian, South Indian
Servings: 6 Servings

Ingredients

  • Tamarind - large lemon size piece
  • Nallennai / Gingelly oil - 3 TBSP
  • Murungakkai / Drumstick - 15 pieces 2 inch piece
  • Curry leaves - few
  • Mustard seeds - 1 tsp
  • Tuvaram Paruppu / Toor dal - 1 TBSP
  • Red chilies - 2
  • Asafetida - 1/4 tsp
  • Turmeric powder - 1/2 tsp
  • Jaggery / brown sugar - 1 TBSP
  • Salt - to taste

To roast and Grind -

  • Kadalai Paruppu / chana dal - 2 tsp
  • Ullutham Paruppu / Urad dal - 1 tsp
  • Red chilies - 6
  • Black pepper - 1/2 tsp
  • Rice - 1 tsp
  • Vendhayam / methi seeds - 1 tsp
  • Asafetida - 1/8 tsp
  • Oil - 1/2 tsp

Instructions

  • In a small pan, heat 1/2 tsp of oil and fry all the ingredients mentioned under 'roast and grind' until aromatic.
  • Let it cool down and then grind it to a smooth powder.
  • Soak the tamarind in about 2 cups of hot water and extract the juice. If needed, add one more cup of hot water and extract that water as well.
  • In a heavy bottom pan, heat 1 TBSP of oil and fry the sundakkai / turkey berry until dark brown. Make sure that you fry it with enough ventilation and in low heat to avoid burning and excessive smoking.
  • Remove the turkey berry into a bowl.
  • In the same pan, heat the rest of the oil. Add the mustard seeds, toor dal, red chilies and asafetida and let it fry.
  • Add the chopped murungakkai / drumstick and cook it for about 3 to 4 minutes.
  • Pour the extracted tamarind water to the pan along with turmeric powder and salt needed.
  • Let the kuzhambu come to a boil and then add the curry leaves. Simmer the kuzhambu for about 10 minutes or until the raw smell of the tamarind disappears and the vegetable cooks.
  • Dissolve the ground powder in water and add this to the boiling kuzhambu. Make sure you dissolve the powder in water otherwise it will clump up in the kuzhambu.
  • Let this boil for another 7 to 8 minutes. You will notice that the kuzhambu will thicken after we add the ground paste.
  • At the end add the fried sundakkai vathal / turkey berry to the kuzhambu and let it boil once more. Turn off the flame and serve it with hot rice and ghee / nei.