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Sundaikai Vathal Kuzhambu By Jayshree K
Traditional and very tasty dish of Tamilnadu and part of everyday menu at Home and Restaurants
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INGREDIENTS
- Sundaikai Vathal (Turkey berr- 25 gm
- Tamarind – 1 lemon size
- Turmeric Powder - 1tsp
- Hing (Asafoetid– ½ tsp
- Crystal Salt – As required
- Sesame Oil – 75 ml
- Mustard Seeds – For seasoning
- Curry leaves – For seasoning
- Red Chillies – 1 number For seasoning (Optional)
- Jaggery - 2tsp
- Ingredients for Grinding: Channa Dal - 5tsp, Coriander Seeds – 2tsp, Dried Red Chillies – 2, Black Pepper – ½ tsp, Fenugreek - 2tsp, White Thil - 2tsp, Curry leaves – 7 to 8 leaves, Grated Fresh Coconut -2tsp
PREPARATION
- Heat Pan, add Red Chillies, Saute/ Roast.
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- Then Add Channa Dal, Coriander Seeds & Pepper.
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- Add Fenugreek, white Thil, Curry leaves and then Finally Grated coconut .
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- Roast for few seconds.
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- Allow to Cool.
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- Grind all roasted items into a smooth paste by adding water.
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- Heat 2tsp Sesame oil in Kadai and Fry Sundaikai(Turkey berry)& keep it separate.
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- In another Kadai, heat sesame oil.
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- Add 1tsp mustard seeds.
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- Then add Tamarind extract water of 300 ml, Asafoetida, Turmeric powder & Crystal salt .
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- Mix well & allow to boil for 5 minutes or till it reduces.
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- Add Grinded paste and allow to boil for 3 to 4 minutes .
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- Add fried Sundaikai Vathal .
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- Finally add 2tsp Jaggery into the mixture & boil for 2 minutes.
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- Serve hot/cold with rice , 1 tsp sesame oil & roasted rice papad.
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