Sundakkai Vatha Kulambu

Saturday, May 25, 2013

Sundakkai or turkey berry is so good for health. Benefits are discussed in the link below by our blogger friend.

Now coming to the recipe, I have used the dry version of the turkey berries that you see in the link above. It gives a bit of a bitter taste to the gravy, but it is so tangy that the bitter taste does not dominate much.

You can make this using a wok (kadai) but it takes a while for the raw smell to go, so I always use a pressure cooker.
In a pressure cooker...

Steps to follow:

  • Add two tablespoons of gingelly oil and fry Kulambu vathal or 1/4 tsp mustard seeds, 1/4 tsp fenugreek seeds, 5 curry leaves.

  • Later add pieces of small onion and 6 pieces of whole garlic, fry till the onion turns a little brown. Add 6 to 8 pieces of sundakka (wash with water before adding)

  • At this stage, you need to grind 4 small onions, 3 pieces of garlic, 4 curry leves and sundakka (4 pieces), 1/2 tbsp each of whole pepper and jeera. Add this to the above mixture in the cooker.

  • Add tsp chilly pwd, 1.5 tsp vatha kulambu mix (readymade) and 3 tsp coriander powder and fry well.

  • Add one chopped tomato and fry till it turns mushy. Sprinkle water if the mixture is too dry.

  • Before closing the pressure cooker, make 1 cup of tamarind juice with little water and add to the mixture, add salt. Give two whistles.

  • After opening the lid, boil the gravy for some more time to make it thick if it is loose, otherwise it is ok not to boil it.

  • Add 2 tbsp thick coconut milk and boil it for less than a minute. Now the kulambu is ready to enjoy with idli, rice and dosa

  • This is a tangy, spicy gravy, pls adjust coconut milk according to spice levels you need.

  • Hope you enjoy this dish.


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