Annam Sundakkal Vathal is traditionally prepared sun-dried sundakkai, the small round berry commonly known as turkey berry (Solanum torvum). Harvested at the right maturity and carefully dried, each berry becomes a wrinkled, dark-hued piece that preserves the earthy, slightly bitter flavor characteristic of sundakkai. This vathal is made to suit classic South Indian home cooking, bringing depth and a distinct tang to sambar, kuzhambu, rasam, vegetable stir-fries and chutneys. The drying process concentrates the flavor and gives the product a long shelf life when kept dry and stored in an airtight container away from moisture and direct sunlight.

To use Annam Sundakkal Vathal, rinse briefly to remove any surface dust and pat dry; you can use it directly in gravies like sambar or kuzhambu by adding it while the curry is simmering so it rehydrates and releases flavor. For a crisper texture, shallow-fry or temper the dried berries in oil with mustard seeds, curry leaves and onions before adding other ingredients. To make chutney or to speed cooking, soak the vathal in warm water for 20–30 minutes to rehydrate, then grind or cook as required. Store any unused portion in an airtight container in a cool, dry place.