Sundakai Vathal
Tamil: சுண்டைக்காய் வற்றல் (Sundakkai Vathal) | Telugu: ఉస్తికాయ వడియాలు (Usthikaya Vadiyalu) | Malayalam: ചുണ്ടക്ക കൊണ്ടാട്ടം (Chundakka Kondattam) | Kannada: ಸುಂಡೇಕಾಯಿ ಸಂಡಿಗೆ (Sundekayi Sandige) | Hindi: सूखी सुंदक्कई (Sukhi Sundakkai) / बनभंटा (Banbhanta)
Sundakai Vathal is the most favoured traditional product of South Indian cooking, it is prepared by a very elaborate process which includes boiling and sun drying of turkey berries. These barely-bigger-than-an- eraser berries have been a staple in home kitchens for generations, prized for their unique flavors and extended shelf life that let even everyday meals taste special and of the region. It is incredibly cherished in Tamil, Telugu, Malayalam and Kannada homes Vathal as you all know it called vathal too is variety of sun dried food recipe.
The making of Sundakka Vathal is an age old tradition. The fresh Turkey berries is washed, gently salted and sun-dried until firm and crispy. The act of canning is one of nature’s most natural forms of preservation, not only do the berries keep their unique taste for months with no harmful additives. Sundakai Vathal Acquired taste: Sundikai vadam has an earthly taste and bitter when dried, becomes a pleasant flavour with cooking (roasted, fried etc.) After drying. The fragrance that emanates while the curry or gravy is being cooked is enough to infuse a traditional touch even to curries, especially this daal for example and gravies – it’s indispensable in many classic recipes.
The most popular recipe using Sundakkai Vathal is the tangy tamarind-based gravy -Sundakkai Vathal Kulambu which is widely prepared through all over Tamil nadu. The fried and cooked dried berries get well coated with spices and masalas from the kulambu making them taste so good, also gives an extra texture to the dish. The crispy crust and the rich taste of the vathal goes really well with the gravy and this super combination will make a good lunch when served with steamed rice.
Sundakai Vathal is commonly fried for a crispy side dish as well. (When fried in oil, the berries become crunchy and aromatic.) These crispy vathals tastes excellent with curd rice, sambar rice or a plain veggie curry too. Their intense, natural taste is popular among enthusiasts of real South Indian food.
Since Sundakai Vathal is vegetarian, plant-based and gluten free naturally, it fits in a vast number of dietary preferences. Drying the berry intensifies that flavor, making a little go a long way in seasoning any dish. It is a common item in many households and it's always nice to keep a Sundakai Vathal Jar stoked up in our pantry which comes with instant ideas to perk up the dishes.
Culinary Uses of Sundakai Vathal
The following are a few favorite ways in which Sundakai Vathal is used for traditional cooking:
Sundakai Vathal Kulambu: Turkey Berry Puli Kuzhambu (Fried Spicy Tamarind Gravy with Black Nightshade) – An authentic spicy, tangy and earthy south Indian tamarind gravy that is made using fried turkey berries.
Fried Sundakai Vathal: Just deep fry the berries till crispy and have it as a side with rice types. Their strong flavour adds depth of taste, even in a modest dishes.
Vathal Sambar: When you fry vathal and toss it into sambhar, there’s a depth flavour as well the feeling of being traditional that many families prefer.
Tempering for Rice Dishes: Add Sundakai Vathal in tempering for tasty rice recipes like tamarind rice and lemon rice.
Addition to Homemade Spice Mixes: One of its surprising uses is to mix Powdered Sundakai Vathal with our home made masalas that bursts flavor out of it and enriching up the aroma and taste.
Storage Tips
Transfer Sundakai Vathal in an airtight container and store it in a cold dark place. Storing it away from moisture will make its crunch and flavor last longer. Properly stored Sundakai Vathal have a long shelf life and stay fresh to savor!
A Classic Ingredient with Authentic Taste
Sundakai Vathal is not merely dried berry- it symbolizes the culinary history of South India and home-cooked tradition. Its unique taste, long expiration date and ease of use—it takes about a week or so to soften the octopus in water—render it welcome in everyday as well as celebratory cooking. Whether you are making a traditional kulambu, to add the crunch in your rice or in utilizing it for varieties of recipes, Sundakai Vathal gives the tangential kick that is unique to it. With its tradition, taste, and convenience you can see why Easy Tamale Maker® is a staple product in kitchens everywhere.
Note:
This product is a natural food grain and not intended to treat, cure, or prevent any disease. Please consult a nutritionist for personalized dietary advice.
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