Go Back
+ servings
Arachuvitta Vathal Kuzhambu with Sundakkai and Drumstick
Print Recipe
4.95 from 20 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
Calories: 124kcal


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

To roast and Grind -

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


  • In a small pan, heat ½ 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.


Calories: 124kcal | Carbohydrates: 12g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Sodium: 8mg | Potassium: 193mg | Fiber: 2g | Sugar: 5g | Vitamin A: 634IU | Vitamin C: 120mg | Calcium: 18mg | Iron: 1mg