SUNDAKAI KHARA KUZHAMBU

SUNDAKAI KHARA KUZHAMBU


INGREDIENTS

Fresh sundakai/turkey berry - 2 cup
Seseme oil/gingely oil/nalla ennai - 3 tbsp
Chopped onions - 2 nos [large]
Chopped tomato - 2 no [large]
Curry leaves - few
Garlic -15 nos
Mustard seeds/kadugu - 1 tsp
Cumin seeds/jeera/jeerakam - 1 tsp
Salt - 2 tbsp [as required]
Tamarind :1 small pcs
Chili powder - 4 tbsp
[homemade chili powder]
Jaggery - small pcs

Preparation time : 15 minutes
Cooking time : 25 minutes
No of servings : 4 members
Cuisine : South India
Course :Lunch

Method :
1. Soak tamarind in water, extract the juice
 and dispose that remains                      
2. Peel the skin of the onion and garlic        
3. Chop the onion and tomatoes very fine   
4.Gently pound the sundakkai                      
5.I used a heavy bottom kadai                      
6.Pounding the sundakai helps in redusing 
the bitterness

Take raw sundakai remove them off the branches


Place the sundakai in a heavy bottom
kadai gently pound the sundakai

Rinse the sundakai 4-5 times

Drain the water after washing the sundakai

Take all the ingredients

Heat oil in a pressure cooker add mustard seeds
 and cumin seeds

Let the mustard seeds and cumin seeds crackle

Add chopped onions

Saute them well

Cook the onions till they turn golden brown in color

Add curry leaves and garlic

Saute them well

Add chopped tomatoes

Mix them well

Cook the tomatoes till they become mashy

Add the sundakai

Mix well and cook for 3 minutes

Add  4tbsp of chili powder

Add salt

Mix them well

Sqeeze the soaked tamarind

Add the tamarind extract

Add required amount of water and adjust
 your thickness

Stir once

Pressure cook for 3 whistles and let the
 pressure realise by itself

Now the sundakai is nicely cooked

Boil again for 2-3 minutes

Add  a small piece of jaggery

Boil for few second ,turn off the flame

Now the sundakai kuzhambu is ready to be
 served with rice and a papad



 

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