Uppu Sundakai Vathal
Bring home the traditional taste of Sundakkai Vathal!Also known as Turkey Berry, these tender green berries are salted and sun-dried the natural way to preserve their bold flavo...
₹ 189.00
Inclusive of taxes. Shipping calculated at checkout.
- Type
- Vathal
- Variant
- 100g
- Ingredients
- Sun-dried turkey berry, Rock Salt and W...
- Status
- Ready to ship
Sun-dried turkey berry, R...
Ready to ship
How it is made
Making story
Sun curing, spice mixing, careful packing
From kitchen to table
Sun-cured process, everyday flavour
Bring home the traditional taste of Sundakkai Vathal!Also known as Turkey Berry, these tender green berries are salted and sun-dried the natural way to preserve their bold flavor and health benefits.Fry until golden a...
- Origin
- Tamil Nadu, India
- Ingredients
- Sun-dried turkey berry, Rock Salt and Water.
- Best for
- Fry & Crunch: Heat a little oil. Fry the vathal till crisp. Serve as a crunchy side with sambar, rasam, or curd rice. Make Vathal Kuzhambu: Heat gingelly oil, fry vathal till crisp and keep aside. In the same oil, add mustard, curry leaves, and spices. Then add the vathal to kuzhambu or tamarind-based gravies for a smoky, spicy flavor boost.
- Storage
- Store according to the instructions on the product label.
Product information
Details, storage and terms
Overview
Description
Bring home the traditional taste of Sundakkai Vathal!Also known as Turkey Berry, these tender green berries are salted and sun-dried the natural way to preserve their bold flavor and health benefits.Fry until golden and crispy to enjoy as a side with rice or add to vathal kuzhambu for rich, tangy depth. Slightly bitter yet deeply flavorful, Sundakkai is valued in Ayurveda for aiding digestion, boosting iron, and supporting overall wellness.Free from preservatives and full of tradition, Sundakkai Vathal is where taste meets time-honored healing — a crunchy bite of South Indian heritage.
UseUsage
Fry & Crunch: Heat a little oil. Fry the vathal till crisp. Serve as a crunchy side with sambar, rasam, or curd rice. Make Vathal Kuzhambu: Heat gingelly oil, fry vathal till crisp and keep aside. In the same oil, add mustard, curry leaves, and spices. Then add the vathal to kuzhambu or tamarind-based gravies for a smoky, spicy flavor boost.
KeepStorage
Store according to the instructions on the product label.
ShippingDelivery
Shipping timelines and return eligibility appear at checkout.
