- Sukku kuzhambu
- Puli kuzhambu
- Recipe Cusine : Indian
- Prep Time : 10 Minutes
- Cook time : 25 Minutes
- Serves : 4
- Author : Jeyashri
- Recipe Category : Lunch
- Description : South Indian style Kara kuzhambu recipe using fresh sundakkai | turkey berry.
Fresh Sundakkai | turkey berry 1/2 cup Sesame oil 2 tblsp Mustard seeds 1/2 tsp Green chili 1 Venthayam | methi seeds 1/4 tsp Curry leaves few Small onions 15- 20 Garlic 10 flakes Tomato 1 small Sambar powder 4 tsp Tamarind lemon sized Turmeric powder 1/2 tsp Pepper powder 1/2 tsp Salt as needed Jaggery a tiny piece
Method :
- Soak the tamarind in hot water and extract the juice using 2 cups of water.
- Peel the skin of onions and garlic. Finely chop the tomato.
- Gently pound the sundakkai, i used my mortar and pestle. Pounding it gently reduces the bitterness of the sundakkai.
- In a pan add oil and add in the mustard seeds, venthayam, green chili and curry leaves.
- Once the mustard starts splutter add in the peeled onions and garlic.
- Cook the onions turn slight golden brown.
- Add the tomatoes.
- Cook till the tomatoes become mushy.
- Add in the Sundakkai. Cook for 2-3 minutes.
- Add in the tamarind extract to this.
- Add pepper powder, salt, turmeric powder and sambar powder to this.
- Mix well and let this boil for 5 minutes.
- Add the jaggery to this.
- Boil till it reaches the right kuzhambu consistency.
- Switch off the flame and if you prefer, add 1 tsp of sesame oil.
- If using kalchatti for making this kuzhmabu ,transfer to a bowl once it is done. As it will make the kuzhambu thicker.
- You can use red chili powder and coriander powder instead of sambar powder.
- If you wish you can grind 2 tblsp of coconut with little water and add it in the last stage.
- This Sundakkai kara kuzhambu pairs well with hot rice and a simple papad.
Method with step by step pictures :
- Soak the tamarind in hot water and extract the juice using 2 cups of water.
- Peel the skin of onions and garlic. Finely chop the tomato.
- Gently pound the sundakkai, i used my mortar and pestle. Pounding it gently reduces the bitterness of the sundakkai.
- In a pan add oil and add in the mustard seeds, venthayam, green chili and curry leaves.
- Once the mustard starts splutter add in the peeled onions and garlic.
- Cook the onions turn slight golden brown.
- Add the tomatoes.
- Cook till the tomatoes become mushy.
- Add in the Sundakkai. Cook for 2-3 minutes.
- Add in the tamarind extract to this.
- Add pepper powder, salt, turmeric powder and sambar powder to this.
- Mix well and let this boil for 5 minutes.
- Add the jaggery to this.
- Boil till it reaches the right kuzhambu consistency.
- Switch off the flame and if you prefer, add 1 tsp of sesame oil.
- If using kalchatti for making this kuzhmabu ,transfer to a bowl once it is done. As it will make the kuzhambu thicker.
- You can use red chili powder and coriander powder instead of sambar powder.
- If you wish you can grind 2 tblsp of coconut with little water and add it in the last stage.
- This Sundakkai kara kuzhambu pairs well with hot rice and a simple papad.
