Pachai Sundakkai Kuzhambu (Green Turkey Berry Gravy)

- Submitted by Dahlia

(பச்சை சுண்டக்காய் குழம்பு, Raw Turkey Berry Gravy, Fresh Sundakkai Kuzhambu, Sundakkai Theeyal)

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Pachai Sundakkai Kaara Kuzhambu is a delicious gravy made in South India during sundakkai season. Sundakkai is also known as turkey berries and is commonly found in the dry form. Dried sundakkai is used to make sundakkai vattral kuzhambu.  Fresh ones are seen in super markets during season. This curry is very aromatic and delicious. It tastes awesome with hot white rice.

Recipe For Pachai Sundakkai Kuzhambu

Ingredients

• Pachai Sundakkai (Fresh Turkey berry) – 1 cup
• Tamarind – lemon sized (soaked)
• Shallots – 15 (or 1 onion)
• Garlic cloves – 10 
• Tomato – 1
• Grated Coconut – 3 tbsp
• Cumin seeds – ½ tsp
• Turmeric powder
• Red Chilli powder – 1 tsp
• Coriander powder – 1½ tsp
• Salt – to taste

For Tempering

• Gingelly Oil (Sesame Oil) – 1 tsp
• Mustard Seeds – ½ tsp
• Fenugreek Seeds – a pinch
• Dry Red chilies - 2
• Curry Leaves – 1 sprig

Method

1. For preparing the sundakkai, you need to crush them. For this take the sundakkai in a plate and gently crush using a mortar and pestle.

   

2. Wash these in water till use to remove part of the seeds. Keep it soaked in this water to avoid discolouration.

   

3. Dry roast the coconut in a frying pan with cumin seeds, few curry leaves, 10 garlic cloves and 10 shallot onions.

   

4. Once the coconut turns brown in colour, switch off and add the red chili powder and coriander powder to this. The heat in the coconut will waken up the spices.

   

5. After it cools, grind this to a smooth paste with little water.

   

6. Heat oil in a clay pot and temper with mustard seeds, fenugreek seeds, dry red chilies and curry leaves.

   

7. Add about 5 shallot onions and saute for a minute.

   

8. Add the crushed sundakkai with turmeric powder and saute for couple of minutes.

   

9. Extract the tamarind juice and add to the pot. Add the ground paste and required salt. Add water as required.

   

10. Bring to a boil, cover and let it cook for 15 minutes. By now the oil would have started separating and  the gravy would have thickened. Switch off.

    

Serving Suggestion

• Serve this curry with hot white rice and papad. Tastes delicious.

Tamarind Based Curry Recipes

Snake Gourd Theeyal	Sundakkai Vattal Kulambu	Manathakkali Vathal Kulambu	Vendakkai Pulikulambu
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