Arachuvitta Vathal Kuzhambu with Sundakkai and Drumstick

4.96 from 22 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

Cook Time40

Total Time50

Course: Kuzhambu, Lunch Recipes, Main Course, Side Dish

Cuisine: Indian, South Indian

Diet: Vegetarian

Servings: Servings

Calories: 105kcal

Author: Sandhya Ramakrishnan

Ingredients

large lemon size piece Tamarind
3 tablespoon Nallennai / Gingelly oil
15 pieces Murungakkai / Drumstick 2 inch piece
10 Curry leaves
1 teaspoon Mustard seeds
1 tablespoon Tuvaram Paruppu / Toor dal
2 Red chilies
¼ teaspoon Asafetida
½ teaspoon Turmeric powder
1 tablespoon Jaggery / brown sugar
to taste Salt

To roast and Grind -

2 teaspoon Kadalai Paruppu / chana dal
1 teaspoon Ullutham Paruppu / Urad dal
6 Red chilies
½ teaspoon Black pepper
1 teaspoon Rice
1 teaspoon Vendhayam / methi seeds
⅛ teaspoon Asafetida
½ teaspoon Oil

Instructions

In a small pan, heat ½ teaspoon 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 tablespoon 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.

Nutrition