Wednesday, July 9, 2014

Poondu Sundaikkai Vathal Kuzhambu

This is one of my favorite kuzhambu from my mom's Kitchen. We had a Turkey berry (sundaikai) plant at home, and we used to get a lot of it. So my mom used to make sundaikai vathal and store it. Sundaikkai vathal can be added in any tamarind based gravy. Sometimes my mom used to add with kathirikkai pulikuzhambu also.

Sometimes, mom just used to fry these vathal as side dish for paruppu Satham and thayir satham also. Just by sprinkling some salt on top of it, it will be perfect with those rices.


I specifically like this garlic and turkey berry combination, and mom used to make this for me often.
Garlic and turkey berry are having lot of goodness in it.
Garlic is a good antioxidant, and good to control cholesterol also. Turkey Berry is good to purify blood and to clear the worms in our stomach...


Lets see the recipe now. I have added little less spices. You can add according to your taste.

Ingredients:

Sundaikai / Turkey berry - 10 nos
garlic - 15-20 cloves
cumin seeds - 1 tsp
Onion - 1 small
sambar powder / vathakuzhambu power - 1.5 tbsp
Tamarind  - big gooseberry size (1.5 tsp if you use concentrate)
coconut paste - 2 tbsp
salt - as per taste

To temper:
Mustard seeds - 1/2 tsp
urad dal - 1 tsp
venthayam - 4-5 seeds
curry leaves - a sprig
hing/ perungayam - a pinch
Oil - 2 table spoon

Preparation:

1. In a pan heat a table spoon of oil and fry turkey berries crispy &  keep the fried berries aside. (make sure it fries nicely),
2.Fry garlic and cumin seeds in the same oil and keep aside.

3. Add another table spoon of oil in the pan, when the oil is ready, add the items given under "To Temper".
4. Then add finely chopped onions and fry until they turn transparent/golden brown.
5.In the mean time, prepare tamarind water by adding 2 cups of water with the tamarind / concentrate.
6. add tamarind concentrate to the pan and add sambar powder to it.
7. Let it boil well, then add the fried garlic and cumin.
8. let it cook for 5 mins, then add fried turkey berry and coconut paste and leave it to boil once.
9.Switch off flame and serve hot with steamed rice.


I served it with appalam and okra fry.


Notes:
1. You can add sambar powder / vathakuzhambu powder according to your spice level.
2. I did not add cumin seeds today as i was not having. But adding cumin seeds will give wonderful flavor. Dont miss it.