Sunday, August 17, 2014

Sundakkai Vathal Kulambu Recipe

Sundakkai (Turkey Berry) – 2 tbsp
Tamarind – 10g
Salt to taste
Tomato, chopped – 1nr

To prepare Vatha Kulambu Masala

Coconut – 100g
Coriander seeds – 3tbsp
Dry Redchillies – 4nrs
Fenugreek Seeds – 1tsp
Cumin seeds- 1 tsp
Fennel seeds – 1 tsp
Turmeric Powder – ¼ tsp

For Tempering

Gingelly Oil – 4tbsp
Fennel seeds – a pinch
Fenugreek – a pinch
Curryleaf- 5nrs
Shallots, chopped – 50gms
Asafoetida powder – ¼ tsp

Method of Preparation

1. Heat oil in a pan, add coconut, coriander seeds, cumin seeds, fennel seeds,
 fenugreek, turmeric powder, dry redchillies. Fry all these items nicely but not
golden or brown colour. Grind it into very fine paste. Gently wash the sundakkai in
water and drain it. Fry it in hot oil and keep aside.

2. Heat Gingelly oil in a pan, temper with fennel seeds, fenugreek, Curryleaf and
    asafoetida. Add shallots in it, fry till it turns golden colour.

3.     Add tomatoes now, fry it. Add the ground Kuzhambu masala. Add the water and mix. Boil it for three minutes.

4.     Add salt and tamarind extraction. Mix and simmer the fire. 

5. Add the sundakkai now, cover the kadai with lid and keep it in simmering fire for another 5 minutes.

6.     Check the seasoning and consistency. Take it out from fire and Serve.

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