Sundakkai Kaara Kuzhambu

From the cuisine of Tamil Nadu

Sundakkai Kaara Kuzhambu

Servings : 2 to 3 Prep time : 2 minutes

Cooking time : 15 minutes | Course : Main

This is a quick Kara Kuzhambu with fresh Sundakkai (Turkey berry) and a great companion for Rice, Idli, Dosa, …

INGREDIENTS

• Small Onions, roughly chopped - 1/4 cup

• Tomatoes, roughly chopped - 1/4 cup

• Garlic cloves, roughly chopped - 2 to 3

• Fresh Sundakkai, slit - 1 cup

• Tamarind paste, thick - 1/2 Tbsp to 1 Tbsp

• myleafy Chettinad kaara - KUZHAMBU MASALA - 1 to 1 1/2 Tbsp

• Sesame / Peanut oil - 3 Tbsp

• Mustard seeds, black - 1 tsp

• Curry leaves - 10 to 15

• Red chillies, dried - 1 to 2

• Asafoetida / hing - 1/4 tsp (optional)

• Coconut milk, thick - 1/4 cup (optional)

• Jaggery powder - 1/2 Tbsp (optional)

• Salt as required

• Heap of love!

METHOD

Step 1 : Pre-cook

Slightly slit the fresh turkey berries. Wash them and drain the excess water completely.

In a wide bottom pan, add 2 tbsp of oil, followed by turkey berries and sauté until they turn dark green perfectly.

Step 2 : Cook

Pre-heat another wide bottom pan, pour in the sesame / peanut oil. Add mustard seeds, followed by curry leaves, red chillies, garlic and small onions. Sauté until the onions turn slightly brown. Add the tomatoes, tamarind paste and myleafy Chettinad kaara - KUZHAMBU MASALA. Allow it to cook for 2 minutes and then add the turkey berries, salt and jaggery. Mix well and adjust the consistency with water and coconut milk, if chosen. Allow it to boil for a minute. Switch off the flame and serve hot with Rice, Idli, Dosa, etc.,

Note: Veggies like drumstick, bitter gourd, brinjal, lady’s finger, etc., can also be used. Dehydrated veggies can also be an excellent option. Addition of small onions, garlic and sesame oil is much preferred for an enhanced taste. In absence, small onions can be replaced with large ones.