Chettinadu Style Kathirikai Sundakkai Vathal Kuzhambu/Gravy Recipe

A delicious Chettinadu Style Vatha Kuzhambu/Gravy with sundakkai (turkey berries) and brinjal cooked in a tangy and sweet sauce of tamarind and jaggery pairs perfect with a cup of hot steamed rice and a big dollop of ghee!

In association with Preethi Kitchen Appliances Preethi, now seen as a giant in the industry, had a humble beginning in 1978. From a small mixer-grinder brand, it has grown into a nationally reputed kitchen appliances company. Auto-Cooker/ Warmers, Induction Cooktops, Electric Pressure Cookers and Coffee Makers are just a few among our products to enter the hearts and kitchens of many families across the world. And these are the families that inspire us to innovate. Every Preethi appliance is efficient, contemporary and easy to use. And it keeps evolving to support and often improve the lifestyle of many a people.
Chettinadu Style Kathirikai Sundakkai Vathal Kuzhambu/Gravy Recipe
663 ratings.

This recipe of Kathirikai Sundakkai Vathal Kuzhambu is cooked in a spicy, tangy and sweet Chettinadu style gravy and simmered to a perfect gravy consistency that goes well with hot steamed rice and ghee.

Vatha meaning dried is a common ingredient that are added in Kuzhambus in Tamil Nadu and the common kind of Vatha that are used in Kuzhambus are Manathakkali, Veppam Poo and Appalam. It is traditionally called Kuzhambu when tamarind pulp and spices are combined and cooked  with dried (vatha) ingredients and sometimes with season vegetables. 

Serve this delicious Kathirikai Sundakkai Vathal Kuzhambu along with Hot Steamed RiceCapsicum Masala Poriyal Recipe and Elai Vadam for an elaborate Tamilnadu Style lunch.

If you like this recipe of Kathirikai Sundakkai Vathal Kuzhambu Recipe, here are a few more Kuzhambu Recipes you can try. 

  1. Appalam Vathal Kuzhambu Recipe (Spicy and Tangy Papad Curry)
  2. Manathakkali Kai Vathal Kuzhambu Recipe (A Spicy Tamarind Curry)
  3. Pachai Sundakkai Puli Kuzhambu Recipe (Turkey Berry Tamarind Based Gravy)

Cuisine: Chettinad
Course: Lunch
Diet: Vegetarian
Prep in

5 M

Cooks in

30 M

Total in

35 M


4 Servings


  • 2 tablespoons Sundakkai (Turkey Berries)
  • 6 Brinjal (Baingan / Eggplant)
  • 1/2 cup Tamarind Paste
  • 1/4 teaspoon Asafoetida (hing)
  • 3 cups Water
  • 12 Pearl onions (Sambar Onions)
  • 1 Tomato , finely chopped
  • 7 cloves Garlic
  • 2 sprig Curry leaves
  • 1 teaspoon Mustard seeds
  • 1/4 teaspoon Methi Seeds (Fenugreek Seeds)
  • 6 Dry red chilli
  • 1/4 teaspoon Jaggery
  • 2 tablespoons Sesame (Gingelly) Oil
  • Salt , As per your taste
  • To Grind to a Paste
  • 1 teaspoon Coriander Powder (Dhania)
  • 1 1/2 teaspoon Red chilli powder
  • 1/2 teaspoon Cumin seeds (Jeera)
  • 1/2 teaspoon Whole Black Peppercorns
  • 1/4 teaspoon Methi Seeds (Fenugreek Seeds)
  • 1/4 teaspoon Poppy seeds
  • 2 teaspoons Fresh coconut

How to make Chettinadu Style Kathirikai Sundakkai Vathal Kuzhambu/Gravy Recipe

  1. To begin making Kathirikai Sundakkai Vathal Kuzhambu, we have to first prepare the masala for the gravy.

  2. Into a mixer add grated coconut, soaked poppy seeds, jeera seeds, fenugreek seeds (methi), red chilli powder and black peppercorns. Add a little water and grind it into a smooth paste. Keep aside for later. 

  3. Heat 2 tablespoons of sesame oil in a pan. 

  4. Once the oil is hot, add mustard seeds and fenugreek seeds. Once they splutter, add curry leaves and dried red chilli and saute them for a minute. 

  5. Sprinkle in some Asafoetida powder and stir. 

  6. Now add the pearl onions and chopped garlic and saute till the onions caramelize and turn brown.

  7. Next, add in the chopped tomatoes and saute for a couple of minutes until the tomato softens. 

  8. The next step is to add the sundakkai (turkey berries) and chopped brinjal into the pan. Saute the sundakkai and kathirikkai for a few minutes until the soften/cook. 

  9. Add in the ground spice paste into the pan and saute until all the masalas are coated well onto the kathirikkai and sundakkai.

  10. Next step is to add the tamarind paste and 3 cups of water and mix well. Close the lid of the pan and bring it to a slow boil. This process helps the gravy to thicken. 

  11. Once the gravy is thick, add jaggery and let this mixture simmer on low flame for 10 minutes. Give it a stir occasionally so that the gravy does not stick to the bottom. Turn off the flame after 10 minutes. 

  12. Serve this delicious Kathirikai Sundakkai Vathal Kuzhambu along with Hot Steamed Rice, Capsicum Masala Poriyal Recipe and Elai Vadam for an elaborate Tamilnadu Style lunch. 

Use sesame oil for Authentic flavour

Chettinadu Style Kathirikai Sundakkai Vathal Kuzhambu/Gravy Recipe is part of the Indian Curry And Gravy Recipe Contest


Last Modified On Sunday, 04 November 2018 00:09
Install App