Sunddakkai vathal puli kulam

                             Spicy and tangy curry

Sunddakkai Vathal Puli kulambu , finger licking recipe from tamilnadu. Those who are not aware of sunddakai vathal, it is nothing but dried turkey berry which is cooked in spicy and tangy chettinad curry.

Great to have with hot steam rice and fried papad for lunch nad its finger licking recipe for sure !. If you love spicy and tangy curries, then keep reading the post.

English video Recipe - Deeps Kitchen - English channel

Tamil video Recipe - Deeps Tamil Kitchen - Tamil channel

Method

Soak tamarind in water for 15 minutes.

To make onion tomato paste.

If interested watch video for better

understanding. Its short and detail with out bla 

blas :-)

Place pan or kadai on your stove. Add sesame oil, crushed garlic,pearl onions,tomato,salt and turmeric.

Mix all ingredients well and cover it with lid. Cook in medium flame for 5-6 minutes until onion and tomato become soft.

Switch off flame, once it is cooled down, blend them into smooth paste and keep it ready.

To make kulambu

Place pan or kadai on your stove, add sesame oil [ 3 tbsp]

Add vathal [ turkey berry] into it and fry them in low flame for 2 -3 minutes until vathal become crisp and colour become slightly dark then before.

Make sure you are not burning them.

Strain from oil and keep it aside.

To the same oil, add hing, mustard seeds.once it crackle add channa dal.

Now switch off the flame and add fenugreek seeds, curry leaves , fried vathal, sambhar powder.

Mix well. Squeeze and extract juice from soaked tamarind and add it as well.

Now switch on the flame and cook the mixture for 1 minute.

Add ground onion and tomato paste and jaggery. Also add water around ½ cup.

Check for salt and spicyness and add if necessary. Mix well and letthe curry to cook in medium flame for 10-15 minutes until oil seperates.

Serve it hot with rice and fried papad. Its finger licking curry.

Best thing about this curry is, it can be stored in fridge for upto 1 week for later use as well.

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Thanks

Deepa Sur esh

Deeps Kitchen

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