Sundakkai Kara Kuzhambu recipe, South Indian gravy

South Indian style Kara kuzhambu recipe using fresh sundakkai | turkey berry. Sundakkai | turkey berry, generally we make Sundakkai vatha kuzhambu using dried turkey berries. But this Kara kuzhambu recipe is using fresh sundakkai, we call it as pachai sundakkai. Sundakkai i have used in Sambar and also tasted in bisibelabath too. I still remember plucking fresh sundakkai from the garden in my uncle's house and my chitti used to put that in sambar and bisibelabath. As kids we are not a big fan of sundakkai but later when i started cooking on my own, i started to eat all tastes of food. I have seen fresh turkey berries in the market these days and thought will post a recipe using sundakkai. And coincidentally a follower of Jeyashri's kitchen on Instagram, sent me the recipe of Sundakkai kara kuzhambu few days back. I picked fresh Sundakkai from the nearby Sri Murugan stores and made this kara kuzhambu for Sunday lunch. We all loved it and i didn't the feel much bitterness of the sundakkai and it was quite comfortable for me to eat that too. Do try this recipe at home and let me know how it turned out.
Check out

• Sukku kuzhambu
• Puli kuzhambu

Sundakkai kara kuzhambu recipe

• Recipe Cusine: Indian
• Prep Time: 10 Minutes
• Cook time: 25 Minutes
• Serves: 4
• Author: Jeyashri
• Recipe Category: Lunch
• Description: South Indian style Kara kuzhambu recipe using fresh sundakkai | turkey berry.

    Fresh Sundakkai | turkey berry   1/2 cup
    Sesame oil  2 tblsp
    Mustard seeds  1/2 tsp
    Green chili  1
    Venthayam | methi seeds  1/4 tsp
    Curry leaves  few
    Small onions  15- 20
    Garlic   10 flakes
    Tomato  1 small
    Sambar  powder  4 tsp
    Tamarind  lemon sized
    Turmeric powder   1/2 tsp
    Pepper powder  1/2 tsp
    Salt   as needed
    Jaggery  a tiny piece

Method  :

• Soak the tamarind in  hot water and extract the juice using 2 cups of water. 
• Peel the skin of onions and garlic. Finely chop the tomato.
• Gently pound the sundakkai, i used my mortar and pestle. Pounding it gently reduces the bitterness of the sundakkai.
• In a pan add oil and add in the mustard seeds, venthayam, green chili and curry leaves.
• Once the mustard starts splutter add in the peeled onions and garlic. 
• Cook the onions turn slight golden brown.
• Add the tomatoes. 
• Cook till the tomatoes become mushy. 
• Add in the Sundakkai. Cook for 2-3 minutes.
• Add in the tamarind extract to this. 
• Add pepper powder, salt, turmeric powder and sambar powder to this.
• Mix well and let this boil for 5 minutes.
•  Add the jaggery to this.
• Boil till it reaches the right kuzhambu consistency.
• Switch off the flame and if you prefer, add 1 tsp of sesame oil. 
• If using kalchatti for making this kuzhmabu ,transfer to a bowl once it is done. As it will make the kuzhambu thicker. 

Notes:

1. You can use red chili powder and coriander powder instead of sambar powder. 
2. If you wish you can grind 2 tblsp of coconut with little water and add it in the last stage. 
3. This Sundakkai kara kuzhambu pairs well with hot rice and a simple papad.

Method with step by step pictures :

• Soak the tamarind in  hot water and extract the juice using 2 cups of water. 
• Peel the skin of onions and garlic. Finely chop the tomato.
• Gently pound the sundakkai, i used my mortar and pestle. Pounding it gently reduces the bitterness of the sundakkai.

• In a pan add oil and add in the mustard seeds, venthayam, green chili and curry leaves.
• Once the mustard starts splutter add in the peeled onions and garlic. 

• Cook the onions turn slight golden brown.
• Add the tomatoes. 
• Cook till the tomatoes become mushy. 

• Add in the Sundakkai. Cook for 2-3 minutes.

• Add in the tamarind extract to this. 
• Add pepper powder, salt, turmeric powder and sambar powder to this.
• Mix well and let this boil for 5 minutes.

•  Add the jaggery to this.
• Boil till it reaches the right kuzhambu consistency.

• Switch off the flame and if you prefer, add 1 tsp of sesame oil. 

• If using kalchatti for making this kuzhmabu ,transfer to a bowl once it is done. As it will make the kuzhambu thicker. 

Notes:

1. You can use red chili powder and coriander powder instead of sambar powder. 
2. If you wish you can grind 2 tblsp of coconut with little water and add it in the last stage. 
3. This Sundakkai kara kuzhambu pairs well with hot rice and a simple papad.

      

 

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