Turkey berry tamarind curry | Traditional Vatha Kozhambu
Authentic South Indian Food Creator · Home Chef
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Vatha Kuzhambu is a intensely flavored, tangy, and spicy tamarind-based gravy from Tamil Nadu. This dish balances the sharp sourness of tamarind, the heat of native spices, the distinct bitterness of turkey berry (sundakkai), and a rounding hint of sweet jaggery. Cooked entirely in gingelly oil (sesame oil), it develops a preservative quality, allowing it to taste even better the next day.
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Ingredients(24 items)
Instructions
💡 Tap a step to mark it donePreparation of Kuzhambu masala paste : 1. Heat 3 tsp of gingelly oil, fry coriander seeds, Bengal gram, black pepper, fenugreek seeds, jeera, urad dal, dry red chilly, curry leaves and turkey berry. 2. After frying all the ingredients evenly with low flame add asafetida and fry a sec and cool down the mixture. 3. Grind it with fine paste by adding enough water.
1. Heat 25 ml of Gingelly oil 2. Add mustard, fenugreek and curry leaves. 3. Add garlic cloves and shallots and evenly fry till onion becomes translucent. 4. Add turmeric powder, Kashmiri chilly powder and coriander powder, 5. Add salt and tamarind water, water and jaggery. 6. Allow it boil and add ground paste. 7. Allow it boil for 10 mins on medium flame.
1. Heat 1 tbsp gingelly oil. 2. Fry 1/4 cup dried turkey berry carefully without burning and add to on kuzhambu. 3. Mix well and keep it on low flame and vatha kozhambu is ready.
