SUNDAIKKAAI ARAICHUVITTA KUZHAMBU - Sunday 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 minCooking Time: 10 min
Serves : 4
Category: Main course
Recipe Cuisine: South Indian
Recipe Level: Medium
Spice Level: Spicy
- 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
- 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.
- 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.