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Sundaikai Curry

(Sundaikkai kuzhambu or sundaikai kulambu)

sundaikai kuzhambu, sundaikkai kulambu, sundaikai pulusu

Sundaikai curry ingredients:

1. Sundaikai -50-75 gms
2. Onion - 1 (medium size and finely chopped)
3. Tomato - 1 (medium size and finely chopped)
4. Tamarind - medium lemon size ball
5. Chilli powder - 3/4 tsp or to taste
6. Coriander powder - 3/4 tsp
7. Turmeric powder - 1/4 tsp

Seasoning ingredients:

1. Mustard seeds - 1 tsp
2. Cumin seeds - 3/4 tsp
3. Fenugreek seeds - 10
4. Asafoetida - a pinch
5. Curry leaves - few
6. Oil - 1/2 tbsp

sundaikai curry, turkish berry, sundaikai pulusu

sundaikai curry, turkish berry, sundaikai pulusu

Sundaikkai kuzhambu preparation:

Remove the top stem of the sundaikkai and cut into half.

Put them in water and wash with plenty of water to remove the seeds.

Soak the tamarind in warm water for 15 mins.

Extract the juice from tamarind and keep aside.

Now take a pan and heat with oil add mustard seeds.

When they start to crackle add cumin seeds, methi seeds, curry leaves and asafoetida.

Then add chopped onions and saute till they turn into transparent.

Then add chopped tomatoes and required quantity of salt.

Cook on medium low flame for 5 mins or till the tomatoes become juicy.

Then add chilli powder, coriander powder and turmeric powder.

Mix well and saute for few seconds.

Now add the washed sundaikkai and saute for few mins.

Then add the extracted tamarind juice and mix well.

Now check the seasoning and partialy cover with a lid.

Cook on medium high flame for 10-15 mins.

The consistancy of the curry is your choice.

Remove from heat and now your easy and tasty sundaikkai kuzhambu is ready to serve.

Serve hot with rice and papad.

Preparation time	15 mins
Cooking time	20-30 mins
No. of Servings	4-6

sundaikai kuzhambu, sundaikai pulusu, sundaikai curry

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