Sundakkai Vatha Kuzhambu / Vatha Kolambu
Sundakkai Vatha Kuzhambu - is a spicy tangy and a finger licking Tamilnadu style Curry made using turkey berries , shallots and few freshly ground spices
Ingredients
For Frying Sundakkai
- 2 tbsp Sesame oil / Any Oil
- 1/4 Cup Sundakkai
Masala To Roast & Grind
- 1 tsp Oil
- 1 tsp Urad dal
- 2 tsp Channa Dal / Bengal Gram
- 2 tsp Coriander seeds / Dhania
- 1 tsp Cumin seeds / Jeera
- 1/4 tsp Fenugreek Seeds / Methi
- 1 tsp Pepper
- 3-5 nos Red Chilli, Byadgi ( kashmiri )
- 1/4 cup Coconut, optional
For the gravy ( Kozhumbu )
- Amla Size Tamarind
- 2 + 1 tbsp Sesame oil
- 1 tsp Mustard
- big pinch Hing / Asafoetida
- 10-15 nos Small Onions / Shallots, chopped
- 4-5 flakes Garlic
- 2 medium size Tomato, chopped
- few Curry leaves
- 1/4 tsp Turmeric / Haldi
- 1 tsp Red Chilli Powder
- amla size Jaggery
- Salt to taste
Instructions
- Soak tamarind in a n hot water.Extract pulp and keep aside
- Take a small kadai / pan , add oil . Let it heat , add sundakkai. Saute on a low flame for a minute. Let they puff , change color and get crisp.
- Once done ,take out from oil , keep aside to be used later.
- To roast masala , Heat a teaspoon of oil in a pan and add in Urad dal , channa dal , coriander seeds , Jeera , Methi seeds , pepper and red chillies.Saute on a very low flame for 3-4 minutes.
- Let the masala be aromatic and golden . Keep them aside , allow to cool.
- To the same pan add coconut , roast for 1-2 mins. Keep aside to cool. If you don't want coconut , can skip.
- Transferred the roasted ingredients along with roasted coconut to a mixer jar. Add water and grind to a smooth paste. Masala for kolambu is ready . Set aside.
- To prepare Kozhumbu , first prepare a tempering .Take a pan / kadai . Heat 1 tbsp oil and mustard. Once they splutter , add curry leaves and hing .
- Add in the chopped small onion and garlic. Saute for 3-4 minutes. Let onions get translucent .
- Add in the chopped tomatoes and saute for a minute. Let the tomatoes get little soft.
- Now add in the turmeric powder and red chilli powder . Saute the masala for a minute.
- Add in ground masala paste ,tamarind pulp , jaggery , salt to taste and 1-2 cup water. Combine all. Bring it to a boil.
- When the curry is boiling , add in the roasted sundakkai and simmer the gravy for 10-15 minutes on a low flame. Initially the berries will float on top , later they will absorb the gravy and sink in .
- Lastly add 1 tbsp , raw sesame oil to the kozhambu and switch off. Mix well and let it sit for some time .. minimum 30 mins. This will help the berry 's to absorb flavors.
- Enjoy Sundakkai vatha Kozhumbu with hot rice and ghee on top !!
