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Photo of Sundakkai Kuzhambu by Anusha Praveen at BetterButter
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Sundakkai Kuzhambu

May-11-2016
Anusha Praveen
20 minutes
Prep Time
20 minutes
Cook Time
2 People
Serves
Read Instructions Save For Later

ABOUT Sundakkai Kuzhambu RECIPE

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

Recipe Tags

  • Non-veg
  • Easy
  • Others
  • Tamil Nadu
  • Sauteeing
  • Main Dish
  • Diabetes

Ingredients Serving: 2

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

Instructions

  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 (3)  

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Rewa Chadha
Dec-02-2016
Rewa Chadha   Dec-02-2016

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

Nandhu Krishnan
Dec-02-2016
Nandhu Krishnan   Dec-02-2016

Superb taste......

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