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You are here: Home > Recipes > South Indian Recipes > South Indian Side Dishes > VATHAL KUZHAMBU

Cuisine Style
Cooking Time
30 minutes

Take with Rice
       Ingredients How to?
  • Fresh Turkey berry (Sundakai) - 1 Cup [Main Ingredient]
  • Fenugreek - 2 tsp *
  • Urad dhal - 2tbsp
  • Thoor dhal - 2tbsp
  • Coriander seed - 2tbsp
  • Pepper seed -1tbsp
  • Asafoetida -1tsp
  • Turmeric powder -1tsp
  • Red Chilli - 4
  • Tamarind - 75 g
  • Onion (small) - 10 (whole)
  • Jaggery -Lemon Size
  • Rice - 1tbsp
  • Curry leave few
  • Salt to taste
  • Gingelly Oil

    For seasoning:
    Mustard -1tsp
    Urad dhal - 2tsp
    Bengal gram -2tbsp

    (* Dry roast (dont add oil for frying) fenugreek and grind to fine powder.)

  1. Slit Turkey berry and remove all the seeds out then put in water.
  2. Dry roast and grind the following ingredients: Dry Chilli, pepper, Rice, Coriander seed, Tur dal, Urad Dal one by one. Keep it aside.
  3. In pan heat the oil then add seasoning.
  4. Add small onions (whole) and fry until the raw smell vanishes.
  5. Then add the Fresh Turkey berry (Sundakai)
  6. Sprinkle fenugreek powder over the mixture.
  7. Add the tamarind paste and mix well.
  8. Add the ground ingredients in the following order. Dry Chilli, pepper, Rice, Coriander seed, Tur dhal, Urad Dal.
  9. Then add turmeric, Asafoetida, Jaggery, Curry leave, salt.
  10. If its cooked well then pour Gingelly Oil.
  11. Serve with boiled rice.

    Tips: The alternative vegetables are drumstick, Brinjal, ladies finger. This spicy gravy can be made with either dried vathal or fresh vegetables.

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