This one of the authentic dish of Tamilians. Chundakka is Turkish berry in English.
Chundakka is soaked in curd and then sun dried form is vethal. It is readily available in the Indian grocery stores. Once it is sundried we can store this for some months.
Vethakuzhambu is very spicy, tangy and sweet in taste. I used store bought vethakuzhambu powder. You can opt for normal sambar powder also.
I used store bought Chundakka vethal
Preparation time approx 15 minutes.
- Lemon size tamarind soaked and squeeze the juice.
- Vethakuzhambu powder 4 tbsp (adjust accordingly to your spice level)
- 5 tbsp thil oil
- 1 tsp thuar dal
- 1 tsp methi seeds
- 1/2 tsp mustard seeds
- Small piece of asafotedia
- 1 tsp jaggery powder (optional)
- 1 tbsp rice flour
- 1/2 tsp turmeric powder
- Salt to taste
- 1 red chilly
- Some fresh curry leaves
- 15 to 20 Chundakka vethal
- 2 tbsp thil oil
Soak the tamarind in water for 10 minutes. Squeeze the tamarind take out juice and keep.
In a kadai add 5 tbsp thil oil ( this curry will taste more with thil oil).
Add mustard. When it is crackling add the dal. Let it become brown add methi seeds.
Add curry leaves and one red chilly. Saute. Add tamarind juice. Add some water.Add turmeric powder and asafotedia and salt and little jaggery (this is optional).
Let it boil. Once it started boiling add vethakuzhambu powder. Let it boil and reduce a little. Now add water to rice flour and make a liquid. Add this to vethakuzhambu. Stir well. Take care not to form lumps.
Add water. Let it boil. Oil will float on the top. At this stage switch off stove.
In another small pan add oil. Heat. When it is hot add Chundakka vethal. Fry till it turn colour and crispy. Add this to kuzhambu.