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Arachuvitta Vathal Kuzhambu with Sundakkai and Drumstick
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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 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Kuzhambu, Lunch Recipes, Main Course, Side Dish
Cuisine: Indian, South Indian
Diet: Vegetarian
Servings: 6 Servings
Calories: 105kcal

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
  • 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

Calories: 105kcal | Carbohydrates: 8g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.002g | Sodium: 3mg | Potassium: 36mg | Fiber: 2g | Sugar: 3g | Vitamin A: 241IU | Vitamin C: 39mg | Calcium: 29mg | Iron: 1mg