Sundakkai kara kuzhambu / Kara kuzhambu recipe
Sundakkai kara kuzhambu / Kara kuzhambu recipe, 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.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 flameServe it hot with hot rice
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
