Pacha Sundakkai Kuzhambu is a delicious and tangy kuzhambu prepared with fresh turkeyberries along with a super yummy masala, tamarind ,onion and tomatoes.
Sundakkai Vathal Kuzhambu is a very popular variety of kuzhambu in Tamil Nadu or South India. Turkey berries are dried Soaked in buttermilk and then sundried completely until it shrinks a little and becomes slightly crispy.
However, the kuzhambu which is prepared with pachai sundakkai is also equally delicious. It is one of the underrated vegetables. It tastes just delicious in this kuzhambu. In fact, it has a slight bitter taste. But cooking in the right way makes it tastes delicious.
Jump to:
What is Sundakkai:
Sundakkai which is referred to as Turkeyberry or Solanum Torvam in English,sundekkayi in Kannada and kottuvastu in Telugu belongs to the eggplant family. It is green in color and looks like a spherical green color round brinjal.
Health benefits of Turkeyberry:
Turkey berry is best known for its medicinal properties It is very good for diabetes and helps to reduce the mouth ulcers. It also increases appetite.
It is also very good for indigestion, gastric ulcers, cardiovascular diseases. Turkey berry is a nutrition bomb ultimately.
How to prepare Prepare Sundakai Kuzhambu:
Sundakkai kuzhambu is prepared by making a special masala paste which has dry roasted masala, coconut, onion, and tomato.
Along with the masala paste small onions, are sautéed along with tomato and turkey berry in a tangy gravy along with the masala paste and cooked to perfection.
How to clean Turkeyberry or Sundakkai:
At first, we need to wash the turkey berries thoroughly and then we remove the stalk. Crush it slightly such that it has half-open mouths. I use my mortar and pestle to crush the sundakkai.
Why do we smash and add turkey berry in Kuzhambu:
We crush and cook the sundakkai as it will reduce the bitterness and get cooked really fast. One more way to reduce the bitterness is to crush it lightly and saute a little in ghee.
How to serve Sundakkai Kuzhambu:
Sundakkai kuzhambu goes very well with hot Rice, Papad, or fryums along with any vegetable stir fry or poriyal. Since the kuzhambu is tangy it goes well with any mild vegetable stir fry.
Check the other Kuzhambu varieties that I have already posted in the blog as well:
How to prepare Pacha Sundakkai Kuzhambu,Pictorial:
- Dry Roast the Peppercorns, Red Chilli powder, Coriander powder, sesame seeds, Cumin Seeds, Garlic pods, Cashew Nuts together at a very low flame for 30 secs.
2. Along with this next add in the grated coconut and roast for another 2 or 3 mins.
3. Next, add in the chopped onions and tomatoes and sauté till they turn soft in a low flame.
4. Switch off and allow it to cool down completely. Grind it to a fine paste by adding little water and set it aside.
5.Heat a kadai with oil once its hot add in Mustard seeds and cumin seeds, let it splutter.
Next, add in fenugreek seeds and then add in 2 spring of curry leaves.
6. slice the shallots and add, cook until its slightly brown. Next, add in the chopped tomatoes. Cook until its mushy.
7. Next add in the ground paste. Along with this add in 2 cups of water. Combine everything
8. Soak a lemon sized tamarind in 1 cup warm water for 15 mins. Squeeze and extract the tamarind juice. Add in the tamarind water to the kadai and mix well.
9. Next add in Red Chilli powder, Turmeric powder, and the required salt. Mix well and bring everything to a boil
10. Remove the stalk and clean the sundakkai. Was well in water and then crush it with a mortar and pestle. Add the crushed sundakkai to the kuzhambu. Mix well.
11. Cover and cook until the sundakkai is cooked completely and the oil separates from the gravy.
★ Did you enjoy this recipe? If you happen to try it out, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Thanks for your time ?
You can also follow me on Facebook, Pinterest , Instagram, Youtube and Twitter for more updates
📖 Recipe
Pacha Sundakkai Kuzhambu
Standard 1 cup measures 240 ml
Equipment
- Kadai
- Mortar and Pestle
Ingredients
To roast and grind :
- 1 tsp Pepper
- 1 tsp Coriander powder
- 1 tsp Red chilli powder
- 5 Garlic
- 10 Cashew
- ½ cup Coconut
- 1 tsp Poppy seeds or white Til
- 1 tsp Cumin seeds
- 1 Onion
- 3 Tomato
Other ingredients
- 3 tbsp Sesame oil
- 1 tsp Mustard seeds
- ½ tsp Cumin seeds
- ¼ tsp Fenugreek Seeds
- 10 Shallots
- 1 Tomato
- 2 springs Curry leaves a spring
- 1 lemon Sized Tamarind
- ½ cup Fresh turkey berry
- ¼ tsp Turmeric powder
- ½ tsp Chilli powder
- Salt as needed
- Water as needed
Instructions
- Dry Roast the Peppercorns, Red Chilli powder, Coriander powder, sesame seeds, Cumin Seeds, Garlic pods, Cashew Nuts together at a very low flame for 30 secs.
- Along with this next add in the grated coconut and roast for another 2 or 3 mins.
- Next add in the chopped onions and tomatoes and sauté till they turn soft in a low flame.
- Switch off and allow it to cool down completely. Grind it to a fine paste by adding little water and set it aside.
- Heat a kadai with oil once its hot add in Mustard seeds and cumin seeds, let it splutter. Next, add in fenugreek seeds and then add in 2 spring of curry leaves.
- slice the shallots and add, cook until its slightly brown. Next, add in the chopped tomatoes. Cook until its mushy.
- Next add in the ground paste. In well and add in 2 cups of water. Combine everything
- Soak a lemon sized tamarind in 1 cup warm water for 15 mins. Squeeze and extract the tamarind juice. Add in the tamarind water to the kadai and mix well.
- Next add in Red Chilli powder, Turmeric powder, and the required salt. Mix well and bring everything to a boil
- Remove the stalk and clean the sundakkai. Was well in water and then crush it with a mortar and pestle. Add the crushed sundakkai to the kuzhambu. Mix well.
- Cover and cook until the sundakkai is cooked completely and the oil separates from the gravy.
Leave a Reply