Turkey Berry Rice Mix
Vathal Kuzhambu
வத்தல் குழம்பு
"A bold Tamil Nadu heirloom where sun-dried berries meet tamarind tang and toasted lentil warmth."
Description
Trsna’s Vathal Kuzhambu is a tangy celebration of Tamil Nadu’s ancestral kitchens
Our Vathal Kuzhambu Rice Mix is made in-season, in small batches at its Tamil Nadu source using only locally harvested ingredients and a traditional heirloom recipe passed down through generations. At Trsna, we refuse gimmicks and substitutions—including our original gingelly oil—so every jar delivers uncompromised authenticity and soul-satisfying flavour. Each jar is slow-roasted, stone-ground, and steeped in authenticity. No shortcuts. No compromises. Just pure, bittersweet brilliance in every spoonful. A tangy-earthy celebration of sun-ripened tamarind and sun-dried turkey berries, this vibrant rice mix brings the festive spirit of Tamil Nadu to every spoonful.
Transform every bowl of rice into a festive feast with Trsna’s Turkey Berry Rice Mix—where Tamil Nadu’s seasonal bounty, time-honoured tradition, and uncompromising quality unite in every vibrant, tangy bite.
Ingredients
Tamarind (30%): imparts smooth, fruity-sour depth that anchors the mix’s lively tang.
Dried Turkey Berries (20%): add chewy texture and earthy bitterness that complements the sour base.
Gingelly Oil: wraps each grain in rich, nutty warmth and authentic South Indian aroma.
Salt: balances and accentuates all flavours while acting as a natural preservative.
Jaggery: offers mellow caramel sweetness that harmonizes tamarind’s tartness.
Split Brown Chickpeas (Chana Dal): lend hearty crunch and nutty depth.
Split Black Lentils (Urad Dal): provide creamy body and smooth texture.
Split Pigeon Peas (Toor Dal): bring firm bite and subtle sweetness.
Curry Leaves: weave fragrant, citrusy-herb layers that dance on the palate.
Tempering Spices (Mustard Seeds, Fenugreek Seeds, Red Chillies, Coriander Seeds and Turmeric): layer pop-pungency, gentle bitterness, smoky warmth, citrusy aroma, and golden earthiness.
Asafoetida: anchors the blend with deep, umami-rich savouriness.
Preservative (E211): extends shelf life while preserving the mix’s fresh, vibrant flavours.
History
Vathal Kuzhambu has deep roots in Tamil Brahmin and Chettiar kitchens, where it was crafted as a monsoon pantry essential. The use of sundakkai vathal reflects ancient Ayurvedic wisdom—bitterness to balance the doshas. Traditionally slow-cooked in bronze vessels, this kuzhambu was a travel staple, temple offering, and postpartum tonic. The addition of three dals and jaggery reflects Tamil Nadu’s love for layered, balanced flavours.
Fun Facts
- Vathal means sun-dried, and Sundakkai (Turkey Berry) is prized for its bittersweet medicinal bite.
- This kuzhambu is a temple prasadam staple, especially in Iyengar and Chettinad traditions.
- Turkey berries are often pounded, soaked in buttermilk, and sun-dried—a preservation ritual passed down through generations.
Flavour, Taste & Texture
- Flavour: Deep tamarind tang, mellowed by jaggery, with bitter-sweet turkey berries and toasted lentils.
- Taste: A bold medley of sour, spicy, bitter, sweet, and umami.
- Texture: Chewy berries, crunchy dals, and soft curry leaves in a thick, spice-laced oil base.
Health Benefits
- Digestive Aid: Turkey berries, fenugreek, and asafoetida support gut health.
- Immunity Booster: Tamarind, curry leaves, and red chillies enhance immune response.
- Iron & Fiber: Chana dal, urad dal, and toor dal support energy and digestion.
- Anti-inflammatory: Gingelly oil and turmeric soothe inflammation.
Serving Suggestions
- Mix with steamed rice and ghee for an instant kuzhambu bowl.
- Serve as a side with curd rice, pongal, or idli for a tangy lift.
- Use as a spread on dosas, rotis, or toasted bread.
- Add to cheese boards or mezze platters for a gourmet twist.
Fusion & Quick Recipe Ideas
- Kuzhambu Wrap: Mix with rice and sautéed veggies, roll in a tortilla.
- Tamarind Pasta: Toss with spaghetti, curry leaves, and roasted peanuts.
- Pickle Aioli: Blend with mayo or yoghurt for a zesty sandwich spread.
- Achaar Fried Rice: Toss with leftover rice, curry leaves, and sesame seeds.
- Bittersweet Stir-Fry: Add to sautéed mushrooms or tofu for a bold glaze.
Frequently Asked Questions (FAQs)
- What makes Trsna’s Vathal Kuzhambu special compared to other brands?
Trsna’s Vathal Kuzhambu honors Tamil Nadu’s temple-town cooking, starring 30% tangy tamarind and 20% sun-dried turkey berries (sundakkai vathal) that bring distinct bitterness and earthy charm. Gingelly oil carries roasted dals, curry leaves, and a bold mix of spices—mustard, red chillies, fenugreek, coriander—each sun-dried, roasted, and stone-ground at source. Crafted in small seasonal batches with no substitutions, this kuzhambu isn’t just a rice mix—it’s a full-bodied flavour concentrate rooted in ancestral recipes and culinary resilience.
- Is the pickle spicy?
Yes—richly layered. Red chillies, mustard seeds, and fenugreek provide warmth and complexity. The bitterness from turkey berries and sourness from tamarind make the spice vivid but rounded, not overpowering. It’s the kind of flavour that deepens with every bite.
- How should I store the pickle after opening?
– Always seal the jar tightly
– Refrigerate after use
– Use a clean, dry spoon to prevent spoilage and preserve its layered profile.
- How long does the pickle stay fresh?
– Unopened: Up to 12 months
– Opened & refrigerated: Safe and flavourful for 6–8 months, if handled properly.
- Are there any additives or preservatives used?
Yes—just minimal and food-safe:
– E211 (Sodium Benzoate) for shelf stability
No artificial flavours, colours, or synthetic enhancers—just time-tested ingredients with integrity.
- Is the pickle vegan and gluten-free?
✅ Yes
– 100% Vegan – No dairy, honey, or animal-based ingredients
– Naturally Gluten-Free – No wheat, barley, or grain-based additives
- Can I use it in cooking or only as a condiment?
Absolutely both!
– Mix into hot rice with a drizzle of gingelly oil or ghee
– Stir into stir-fried vegetables or lentils
– Spread over dosa, paratha rolls, or sandwich bases
It doubles as an instant kuzhambu and as a bold meal enhancer.
- Where is the pickle made?
Handcrafted at source in Tamil Nadu, using locally grown turkey berries, lentils, tamarind, and spices. Each batch follows heirloom preparation methods, echoing both domestic kitchen traditions and temple-flavoured cooking.
- Do you ship internationally?
Yes—Trsna ships to selected destinations worldwide. Shipping rates and delivery timelines are calculated at checkout depending on your location.
- What’s the best way to enjoy it the traditional way?
Enjoy it the classic way with steamed rice and ghee, plus sides like fried papadam, curd, poriyal, or paruppu thuvaiyal. Its bitterness and spice play beautifully with warm lentils and cooling yogurt for a well-rounded Tamil thali moment.
Certifications
| Weight | 125gm, 400gm |
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