Sundakkai Kuzhambu | How to make Sundakkai Kuzhambu

By Anusha Praveen  |  11th May 2016  |  
4.3 from 3 reviews Rate It!
  • Sundakkai Kuzhambu, How to make Sundakkai Kuzhambu
Sundakkai Kuzhambuby Anusha Praveen
  • Prep Time

    20

    mins
  • Cook Time

    20

    mins
  • Serves

    2

    People

261

3

Video for key ingredients

  • Sambhar Powder

About Sundakkai Kuzhambu Recipe

Fresh Turkey Berry and Tamarind Stew With a Coconut Spice Paste.

Sundakkai Kuzhambu

Ingredients to make Sundakkai Kuzhambu

  • Turkey berries 15 crushed with a pestle.
  • Eggplant 4 quartered
  • shallots 6 to 7 peeled
  • tomato 1 large chopped into cubes
  • tamarind a small marble size
  • salt to taste
  • oil 2 tbsp
  • Spice Paste: Freshly grated coconut 3 tbsp
  • White poppy seeds 1 tbsp
  • fennel seeds 1 tsp
  • garlic cloves 4 to 5
  • Red Chili Powder 1 Tsp
  • turmeric powder 1 tsp
  • water ¼ c
  • Spice powders: Kashmiri chili powder ½ tsp
  • Sambar powder 1 tsp
  • coriander powder 2 tsp
  • To Temper: Sesame oil 1 tbsp
  • mustard seeds 1 tsp
  • fennel seeds 1 tsp
  • fenugreek seeds 1 tsp
  • urad dal 1 tsp
  • curry leaves 1 sprig

How to make Sundakkai Kuzhambu

  1. Soak tamarind in warm water for 15 mins and make an extract amounting to 1 cup. Add water accordingly to dilute the extract.
  2. Heat 2 tbsp oil in a pan. Add the shallots and fry till pink.
  3. Now add crushed turkey berries and eggplants and saute for a minute or two on medium flame.
  4. Add chopped tomatoes next and mix well. Cook for 2 mins on medium flame.
  5. To this mixture add coriander powder and sambar powder. Mix well.
  6. Add tamarind extract to this along with the kashmiri chili powder and simmer for 5 mins till raw smell of tamarind goes away.
  7. In the meanwhile grind all the ingredients for the spice paste to a smooth paste using ¼ c of water. Use your blender to do this.
  8. Once the raw smell of tamarind goes away, add the spice paste along with salt to the mixture and simmer for another 5 to 7 mins until the raw smell of the spice paste goes away.
  9. Heat a pan with sesame oil.
  10. Pop the mustard and quickly tip in cumin seeds, fenugreek seeds, fennel seeds and urad dal along with the curry leaves.
  11. Once the dal turns golden, add this to the kuzhambu and mix well.
  12. Serve with hot rice and appalam

Reviews for Sundakkai Kuzhambu (3)

Rewa Chadha2 years ago

What are Turkey Berries ? Is there any substitute of these berries ?
Reply

Nandhu Krishnan2 years ago

Superb taste......
Reply

Evelyn Shilpa2 years ago

Is there a substitute for turkey berry? I don't think I have ever seen them in my local market
Reply