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Sundakkai kara kuzhambu / Kara kuzhambu recipe / pachai sundakkai kuzhambu / puli kuzhambu recipe / how to make sundakkai kuzhambu / Turkey berry recipe with detailed instruction and step by step photos. Sundakkai also known as turkey berry, fresh turkey berries are soaked in salted buttermilk and sun dried. These dried turkey berries(sundakkai ) are used in many curry recipes.
Chundakkai kara kuzhambu recipe uses fresh turkey berry (pacha sundakkai), usually dried turkey berries are used in tamarind based curries as it is easily available in all indian grocery shops or in online. But this kara kuzhambu tastes best with fresh ones, my friend gave me some fresh turkey berry from their kitchen garden hence decide to use that.
This pacha sundakkai curry is delicious, tastes best with hot steamed white rice. Kara kuzhambu curry is one of my favorite hence i try to make it regularly with different veggies.
Pick bright green color berries with soft skin, wash them and gently crush them using motar and pestle.
Wash them in water few times, and rinse it well
You can also use dried sundakkai(turkey berry) in this recipe
Sundakkai kara kuzhambu / Kara kuzhambu recipe
Ingredients
For ground paste
- 2 tbsp Shredded coconut
- 1 tbsp Coriander seeds
- 7-8 Dried Red chilis
To make Sundakkai kara kuzhambu
- 3 tbsp Oil
- 1 tsp Mustard seeds
- ¼ tsp Fenu greek / methi seeds
- ½ tsp Cumin / jeera
- 2 spring Curry leaves
- 12 Shallots or 1 chopped onion
- 15 Garlic cloves
- 1 cup Sundakkai / Turkey berries
- 1 medium Tomato chopped
- 1 tbsp Sambar powder
- ¼ tsp Turmeric powder
- Gooseberry sized tamarind
- Salt
- Water
Instructions
For ground paste
- In a pan dry roast coriander seeds, red chili and coconut for
- Once the mixture cool downs grind it smooth paste and set aside
To make Sundakkai kara kuzhambu
- Soak tamarind in hot water and extract the juice, now pound the sundakkai using motar and pestle, pounding it gently reduces the bitterness in sundakkai
- In pan heat oil, add mustard seeds once it splutters add methi / fenugreek
- Add curry leaves and garlic pods then saute it on medium flame till it turns golden
- Add shallots and saute it for 2-3 minutes and add sundakkai(turkey berry) saute it for 4-5 or till sundakkai shrinks
- Add chopped tomato and cook till soft
- Add sambar powder, turmeric powder and mix it well
- Add in tamarind extract along with some water and salt to this then cover and cook for 2 minutes
- Now add the ground masala paste and mix it well
- Cover cook for 4-5 minutes or till the curry thickness and switch off the flame
- Serve it hot with hot rice
