SUNDAIKKAAI ARAICHUVITTA KUZHAMBU - Weekend Special



Yet another typical South Indian brahmin style recipe is this spicy curry. Different versions are all around the web portals. This one is a special one, from my mother-in-law. I have retained the Tamil title as it is so iconic with its name.  It means ' blended (spices ground) curry'. 
This is a best recipe to try with plain cooked rice with papadums and any raitha (pachchadi).  The best side dish to this is a form of cooked veggies, especially with lentils.  I will post this recipe later.


I have used turkish berries, commonly known as Sundaikkai - the green euphorbiaceas that have leaves resembling the leaves of an egg plant - such a common backyard plant in South Indian homes. A must try for traditional Southie fans. To know more click here.

Preparation Time: 15 min
Cooking Time: 10 min
Serves : 4
Category: Main course
Recipe Cuisine: South Indian
Recipe Level: Medium
Spice Level: Spicy
Source: MIL

INGREDIENTS
  • 1 cup fresh green Turkey berries
  • 2 tbsp coriander seeds
  • 1 tsp toor dhal / 
  • 1 tsp channa dhal
  • 2 tbsp  grated coconut (fresh or desiccated)
  • 2 -3 flakes of compounded Asafoetida
  • 4 red chillies
  • 2 green chillies (slit)
  • 1 tsp rice
  • 1/4 tsp fenugreek seeds
  • 1 tsp mustard seeds
  • 2 -3 sprigs curry leaves
  • 1/4 tsp turmeric powder
  •  salt, as required
  • 1 tbsp jaggery
  • 2 cups tamarind extract
  • 3 tsp Oil
METHOD
  • Wash the Turkey berries and only slit them. Do NOT cut them into halves though.  Keep it immersed in water until use.
  • Heat 1 tsp oil in a Kadai and fry asafoetida till it puffs up. Add Coriander seeds, red chillies, Toor dhal, Chana Dhal, rice and fenugreek seeds and fry until a nice aroma wafts. Switch off and transfer to a plate to cool.
  • Add Coconut and cumin seeds to the roasted spices and grind to a coarse paste by adding little water.
  • Heat 1 tsp oil in a Kadai and throw in the slit berries and green chillies. Add a dash of salt and 1/4 tsp turmeric and curry leaves and saute until it softens.
  • Pour the tamarind extract, add salt and jaggery and cook for a while. When the berries have cooked well in the extract, add the ground spice paste and mix well to thicken.
  • When it comes to a roaring boil, switch off. Heat 2 tsp oil and splutter mustard seeds and more curry leaves if required and add it to the Kuzhambu.
  • Serve hot with rice and a dollop of ghee.

NOTES

  • Note that this recipe does not have any cooked dhal added to it. So, the consistency is different from the regular Sambhar.
  • Turkey berry has a  mild bitter taste. If you do not prefer using these replace with ladies fingers,  yellow pumpkin or egg plants. 

Comments

  1. hey how are u?
    I am visiting you blog after a long time, i promise i will be more active now.
    Looks sooooo yumm, i am gonna try it soon :)

    ReplyDelete
    Replies
    1. Hi Shweta... I am finee. had been busy with my little one. I am pleased to know you like the recipe. Do stop by. Hope all is well with you dear.

      Delete
  2. Sundakkai kuzhambu looks fantastic sowmya.Here no sundaikai poor us.

    ReplyDelete
    Replies
    1. Thaank you Sathya. I understand its difficult to source few vegetables in few places.

      Delete
  3. Had no idea about this veggy...thanks for sharing this ...

    ReplyDelete
  4. I first read it as sundarikkai... then noticed that there is no R in there... hehe... love the color of the kuzhambu...

    ReplyDelete
  5. I love oacha subdakkai..its been ages since I tasted it..yum yum

    ReplyDelete
  6. This spicy curry looks so flavorful and yummy. I have only had stir-fry made with these humble berries, so this one is a must try.

    ReplyDelete
  7. Back after a vacation…Missed a few posts.....will catch up!! This is totally my type of kuzhambu..loving it!!

    ReplyDelete
  8. mouthwatering one,makes delicious combo with steamed rice ....yummm

    ReplyDelete
  9. Wow, I am Bengali but I have never heard of this particular dish before, sounds so exotic to me!

    ReplyDelete
  10. Delicious kulambu daa i usually make it without coconut will sure try it coz m a huge fan of tis pachai sundakkai

    ReplyDelete
  11. yummy and healthy kuzhambu..
    first time to your blog, nice collection of recipes
    http://foodybuddy.net/

    ReplyDelete

Post a Comment

It is very important to cultivate an attitude of thankfulness as it helps us focus on possibilities of improvements. A big thanks for taking time to stop by my space.Would love to hear from you. I am even more eager to know if you have tried any recipe from my space. Do leave your feedback ,suggestions and queries here. You can also reach me at tuma79@gmail.com. I hope you enjoyed surfing around.

Happy Cooking
Sowmya

Popular Posts