Sundakkai Kulambu (Pachai Sundakkai Kuzhambu)
Sundakkai kulambu or Kuzhambu is a tangy gravy made with fresh green turkey berries. This gravy is packed with nutrients and pairs well with Idli, Dosai and rice.
Servings: 5
Calories: 158kcal
Equipment
- 1 Heavy bottomed Saute pan I prefer a 3 or 4 quart pan for this
- 1 high speed blender
Ingredients
- 15 grams Tamarind
- 3 cups hot water
- 15 Turkey berries crushed with a pestle
- 100 grams Eggplant purple ones quartered
- 7 Shallots peeled
- 3/4 cup Tomato chopped into bite sized pieces
- 1/2 tsp Kashmiri chili powder
- 1 tsp Sambar powder
- 1 tsp Coriander powder
- Salt to taste
- 2 tbsp sesame Oil
Spice paste
- 3 tbsp Freshly grated coconut
- 1 tsp White poppy seeds
- 1 tsp Fennel seeds
- 5 Garlic cloves
- 1 tsp Red chili powder
- 3/4 tsp Turmeric powder
- 1/4 cup Water
Tempering
- 1 tbsp Sesame oil
- 1 tsp Mustard seeds
- 1/4 tsp cumin seeds
- 1 tsp Fennel seeds
- 3/4 tsp Fenugreek seeds
- 1/2 tsp Urad dal
- 10 Curry leaves
Instructions
Prep Work
- Soak the tamarind in hot water for 20 minutes. As this soaks, get the prep work going. Peel the shallots. Quarter the eggplants. Crush the turkey berries with a pestle and set aside.
- Once the tamarind has softened, squeeze it along with the hot water to make tamarind extract. Discard the pulp and strings. Set aside.
Make the spice paste
- Grind together the grated fresh coconut, garlic, red chili powder, turmeric powder, fennel seeds and poppy seeds using water to a smooth paste.
Make Kuzhambu
- Heat a pan with oil. Add the shallots and fry till they turn pink. Now add the turkey berries and eggplants. Saute this on medium flame for 3 to 4 minutes until the berries start blistering around the edges.
- Tip in the tomatoes next and cook on medium flame for 2 to 3 mins.
- To this mixture, add coriander powder and sambar powder and mix well. Now add the tamarind extract and 1/2 tsp of Kashmiri chili powder.
- Simmer this on medium heat until the raw smell of the tamarind leaves. Continue to cook this until the eggplants have softened completely.
- Add the ground paste along with salt to this mixture and mix well. Simmer for another 5 to 7 mins on medium heat or until the raw smell of the paste goes away.
Tempering
- Heat a pan with sesame oil. Add the mustard seeds and allow them to splutter.
- Reduce the flame to the lowest and tip in the curry leaves, cumin, fenugreek and fennel seeds along with the urad dal. Allow the dal to begin to brown.
- Add the tempering to the Kuzhambu, stir well to combine. Serve hot.
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.
Nutrition
Calories: 158kcal | Carbohydrates: 15g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Sodium: 27mg | Potassium: 315mg | Fiber: 4g | Sugar: 6g | Vitamin A: 450IU | Vitamin C: 48mg | Calcium: 80mg | Iron: 2mg
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