Pachai Sundakkai Puli Kuzhambu Recipe (Turkey Berry Tamarind Based Gravy)
Tangy and yummy crushed Turkey berries cooked with coconut and tamarind to make kuzhambu
Sundakkai puli kuzhambu is a delicious south Indian chettinad style kuzhambu prepared with fresh sundakkai. The sundakkai is crushed before preparing to reduce the bitterness. It is coconut based puli kuzhambu that goes well with rice and dosa. You can also prepare vathal kuzhambu with this berries.
Serve Pachai Sundakkai Puli Kuzhambu Recipe (Turkey Berry Tamarind Based Gravy) with Steamed Rice, Elai Vadam Recipe, Healthy Maravalli Kizhangu Bonda Recipe and Cabbage Thoran (Poriyal) Recipe to make it a complete meal.
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5 Servings
Ingredients
- 1 cup Sundakkai (Turkey Berries)
- 1 Onion , chopped
- 1 Tomato , chopped
- 6 cloves Garlic
- 4 Dry red chillies
- 1 cup Tamarind Water
- 1/4 teaspoon Turmeric powder (Haldi)
- 2 teaspoon Sambar Powder
- 1/2 teaspoon Mustard seeds
- 1/2 teaspoon Cumin seeds (Jeera)
- 1 sprig Curry leaves
- Salt
- 3 teaspoon Cooking oil
- 1 teaspoon Sugar , (optional) To grind:
- 1/2 cup Fresh coconut
- 1 teaspoon Coriander (Dhania) Seeds
- 1 teaspoon Fennel seeds (Saunf)
How to make Pachai Sundakkai Puli Kuzhambu Recipe (Turkey Berry Tamarind Based Gravy)
To begin making Pachai Sundakkai Puli Kuzhambu Recipe (Turkey Berry Tamarind Based Gravy), wash the sundakkai well and crush them using mortar and pestle. Crushing is important to remove bitterness from the berry.
Take coconut, Fennel seeds, Coriander seeds in a blender. Add a little water and grind into a smooth paste. Keep aside.
Heat oil in a Kadai, add mustard seeds and cumin seeds once the oil is hot. Once they splutters, add curry leaves and red chilli and saute for a few seconds.
Add sliced onions now and saute well until the onions turns translucent.
Once the onions are translucent, add the crushed garlic and saute until raw smell goes, for about a few seconds.
Add chopped tomatoes and cook until they turn mushy. Add the crushed sundakkai and saute for a minute.
Now add the tamarind juice and mix well. Add turmeric powder, sambar powder and required salt.
Stir and cook on a medium heat until sundakkai gets cooked well and everything seems combined.
Add the ground coconut paste and mix well. Reduce the flame to low and cook for a few minutes until the kuzhambu thickens.
Add sugar and mix. Garnish with coriander leaves and switch off heat.
Serve Pachai Sundakkai Puli Kuzhambu Recipe (Turkey Berry Tamarind Based Gravy) with Steamed Rice, Elai Vadam Recipe, Healthy Maravalli Kizhangu Bonda Recipe and Cabbage Thoran (Poriyal) Recipe to make it a complete meal.
Pachai Sundakkai Puli Kuzhambu Recipe (Turkey Berry Tamarind Based Gravy) is part of the Mother's Day Recipe Contest 2017
Swathy Nandhini
I am Swathy Nandhini, author and food photographer of shravskitchen.com and currently residing in Dubai. I am newbie to the world of blogging and learning lots of new things through this virtual world. Though I had passion for cooking from school days, I took it seriously as a way of life only after I became mother for Shravanthi. I have named the blog after her. I love to try different cuisines and I got many interesting recipes over my blog. My love towards blogging grows each and every day.
