பச்சை சுண்டக்காய் புளிக்குழம்பு-PACHAI SUNDAKKAI PULI KUZHAMBU-FRESH TURKEY BERRY RECIPE-VILLAGE STYLE

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Pachai Sundakkai Puli Kuzhambu / Kara Kuzhambu, learn how to prepare healthy turkey berry curry prepared in south Indian style.Sundakkai is called Turkey Berry in English and it is rich in Calcium, Iron, Vitamin A. We can use the fresh Turkey Berries plucked from the plant and also we can cook it in the dried form.However It is better to have the fresh Turkey Berry than the dried one. It has the potential to kill the germs and also acts as a medicine for cold, it helps in problems related to the chest and stomach. And people who have diarrhea, stomach ache, piles, tuberculosis should use Turkey berry as a part of their food. And taking Turkey Berry regularly will help in strengthening the nerves.

 

 

 

 

Print Recipe
Course Main Dish
Cuisine Indian
Prep Time 20 Minutes
Cook Time 30 Minutes
Servings
People
Ingredients
To Saute and Grind
For Gravy
Course Main Dish
Cuisine Indian
Prep Time 20 Minutes
Cook Time 30 Minutes
Servings
People
Ingredients
To Saute and Grind
For Gravy
Instructions
To Saute And Grind
  1. Heat a pan,Add Little Oil and Add Coriander Seeds, Garlic, Small Onion, Curry Leaves and Coconut and Saute till Coconut changes to brown in colour.
  2. Then add in Tomatoes and Saute till it becomes Mushy.
  3. Transfer To a Jar and Grind it to a Smooth Paste.
To Make Gravy
  1. Wash the berries and remove the stem attached. Using mortar and pestle crush the berries.
  2. In a pan add oil and add in Mustard seeds, Cumin Seeds, Urad dal ,Chana dal and Fenugreek Seeds and when it splutters add in dry red chillies, Garlic , Small onion and Curry Leaves.
  3. Immediately add in Fresh Sundakkai which is Crushed and saute well till it changes its colour. Then add in the Turmeric Powder, Chilly Powder, Puli Kuzhumbu Powder and salt and saute in a low flame for a MInute.
  4. Then add in the Grinded Paste and required water and make it to boil till raw smell goes off.
  5. Add in the Tamarind Extract and Let it boil till oil oozes out. Finally Add in the Coriander Leaves.
  6. Tasty Sundakkai Kuzhambu is ready to be served with Rice and Appalam.
Recipe Notes
  • Sundakkai is sauted till colour changes is to remove the Bitter Taste from it.
  • Keeps well for 2 days even without refrigeration.
  • You can also add Sambhar Powder if you don have puli kuzhumbu powder.
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