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Sundakkai Kuzhambu Recipe With Step By Step Instructions

Sundakai kuzhambu is a tangy gravy made with fresh turkey berries and eggplant. It tastes best when eaten with hot rice.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Accompaniment
Cuisine: South Indian
Servings: 2
Author: Anusha Praveen

Ingredients

  • 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 1/4 c
  • Spice powders:
  • Kashmiri chili powder 1/2 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

Instructions

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

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

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