Sundakkai Kuzhambu

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Technique: Boil Recipe
Difficulty: Easy

Take a look at more Curries Recipes. You may also want to try Kuku Paka, Kathal (Jackfruit) Curry, Dahiwale Baingan and Arbi, GOSHT KOFTE KI CUT

Rate This Recipe

Ingredients

  • 2 tsp - sundakkai/Turkey berry (dry)
  • 2 tbsp - tamarind paste
  • 1 tsp - mustard seeds
  • 1 tbsp + 2 tsp - oil
  • 5-6 - curry leaves
  • Salt to taste
  • For the spice paste:
  • 3-4 - dry red chillies
  • 2 tsp - urad dal (split black gram)
  • 2 tsp - channa dal (Bengal gram)
  • 10-12 - black peppercorns
  • 1 - tomato

How to Make Sundakkai Kuzhambu

  • Heat 2 tsp of oil and add all dry items mentioned for the spice paste.
  • Fry dals till they turn light brown and chillies turn bright red.
  • Grind into a coarse paste along with the tomato.
  • Keep aside.
  • Mix tamarind paste in 2 cups of water and boil for around 10 mins.
  • Add spice paste and boil it for another 10 minutes. Keep stirring.
  • Add some water if the kuzhambu seems too thick.
  • Remove from heat once the raw smell of tamarind goes off. Keep aside.
  • Heat 1 tbsp of oil and add mustard seeds.
  • Add sundakkai once mustard stops crackling.
  • Toss it for about half a minute and add the curry leaves.
  • Pour it over the kuzhambu and serve.
  • Recipe courtesy: foodiliciousnan

EXPLORE CATEGORIES