SUNDAKKAI KARA KULAMBU

Sundakkai or turkey berry is a small green berry-like fruit that is most commonly used in South Indian cuisine. It is said to be rich in antioxidants, vitamins and minerals. It is also a good source of iron and fiber.

Sundakkai can be used to make curries or chutneys. It can also be sun-dried(sundakkai vathal), and used in various dishes. By sun-drying, it can be stored for years. Raw fresh sundakkai is usually given to new moms. It increases the supply of breast milk.

ABOUT THE RECIPE:

Kulambu is a basic dish of tamil cuisine. It will be made at least once a week, in every tamil home. There are different ways to make kulambu. We in our home, make at least 15 varieties of kulambu. This is one among them.

This is a typical postpartum recipe, that we have been making in our family for generations. It is usually had with rice, but it can also be had with idlis, dosas and pongal. It is really easy to make, and is a one-pot recipe too.

INGREDIENTS FOR SUNDAKKAI KARA KULAMBU:

• SUNDAKKAI/TURKEY BERRY(MAKE A SLIT USING A KNIFE) – 100 GMS
• GARLIC(PEELED) – 10-15 NOS
• SHALLOTS(PEELED) – 100 GMS
• TOMATOES (DICED)- 2 NOS
• KULAMBU POWDER – 2 TBSP
• TAMARIND – ONE LARGE LEMON SIZE(SOAKED IN WATER FOR 30 MINUTES)
• THALIPPU VADAGAM – 1 TBSP
• SALT – AS REQUIRED
• SESAME OIL – 2 TBSP(FOR TAMPERING)

HOW TO MAKE SUNDAKKAI KARA KULAMBU:

• Squeeze the soaked tamarind, and extract the tamarind juice.

• Add the kulambu powder and salt to the tamarind juice.

• Mix everything well, without any lumps and keep it aside.

• Heat a cooking pot, and add the sesame oil to it.

• Once the sesame oil gets heated, add the thalippu vadagam to it.

• Once the thalippu vadagam starts frying, add the garlic to it, and saute it for 30 seconds. The flame should be high.

• After 30 seconds, the garlic will turn light brown in color. At this stage, add the shallots, and saute it for another 30 seconds.

• Then add the sundakkai to the pot, and mix it well. Let the oil coat all the sundakkai. The color of sundakkai will change to pale green color within seconds.

• Now add 2 cups of water, and then add the tomatoes. Bring it to boil. Sundakkai will cook faster. So, Just bringing it to boil is more than enough for it to cook through.

• Once it starts boiling, add the tamarind mixture to it. Mix well, cover it with lid, and let it cook for 2 minutes on high flame, and then 15 minutes on low flame.

• Do not open the lid in between, so that you don’t get the raw smell of the masala.
• After 15 minutes, open the lid. Check for the consistency. If you feel it is watery, cook for other 2 minutes on high.

• Once you get the desired consistency, garnish it with curry leaves, and turn off the flame.

YUMMY AND DELICIOUS SUNDAKKAI KARA KULAMBU IS READY.

SERVE IT WITH HOT STEAMED RICE OR ANY BREAKFAST LIKE IDLIS, DOSAS OR PONGAL.

I HAD MY SUNDAKKAI KARA KULAMBU WITH HOT RICE, PAIRED WITH VALAKKAI PODI KARI AND PAKKODA VATHAL.

VARIATIONS:

• You can add vegetables like, eggplant, broad beans, chow chow, lady’s finger or radish instead of turkey berry.
• Sesame oil can be replaced with any other oil like sunflower oil or vegetable oil.
• You can avoid garlic, if you don’t like it.
• Shallots can be replaced with regular diced onions.
• Tomatoes can be chopped, according to your preference.
• You can reduce the amount of kulambu powder, if you find it too spicy.

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SUNDAKKAI KARA KULAMBU

Recipe by foodpassion1513Course: Kulambu, Postpartum Recipes, Veg Kulambu, Vegetarian

Servings

6

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

50-60

kcal

Sundakkai or turkey berry is a small green berry-like fruit that is most commonly used in South Indian cuisine. It is said to be rich in antioxidants, vitamins and minerals. It is also a good source of iron and fiber.
Sundakkai can be used to make curries or chutneys. It can also be sun-dried(sundakkai vathal), and used in various dishes. By sun-drying, it can be stored for years. Raw fresh sundakkai is usually given to new moms. It increases the supply of breast milk.

Ingredients

• INGREDIENTS FOR SUNDAKKAI KARA KULAMBU:

• SUNDAKKAI/TURKEY BERRY(MAKE A SLIT USING A KNIFE) – 100 GMS

• GARLIC(PEELED) – 10-15 NOS

• SHALLOTS(PEELED) – 100 GMS

• TOMATOES (DICED)- 2 NOS

• KULAMBU POWDER – 2 TBSP

• TAMARIND – ONE LARGE LEMON SIZE(SOAKED IN WATER FOR 30 MINUTES)

• THALIPPU VADAGAM – 1 TBSP

• SALT – AS REQUIRED

• SESAME OIL – 2 TBSP(FOR TAMPERING)

Directions

• HOW TO MAKE SUNDAKKAI KARA KULAMBU:
• Squeeze the soaked tamarind, and extract the tamarind juice.
• Add the kulambu powder and salt to the tamarind juice.
• Mix everything well, without any lumps and keep it aside.
• Heat a cooking pot, and add the sesame oil to it.
• Once the sesame oil gets heated, add the thalippu vadagam to it.
• Once the thalippu vadagam starts frying, add the garlic to it, and saute it for 30 seconds. The flame should be high.
• After 30 seconds, the garlic will turn light brown in color. At this stage, add the shallots, and saute it for another 30 seconds.
• Then add the sundakkai to the pot, and mix it well. Let the oil coat all the sundakkai. The color of sundakkai will change to pale green color within seconds.
• Now add 2 cups of water, and then add the tomatoes. Bring it to boil. Sundakkai will cook faster. So, Just bringing it to boil is more than enough for it to cook through.
• Once it starts boiling, add the tamarind mixture to it. Mix well, cover it with lid, and let it cook for 2 minutes on high flame, and then 15 minutes on low flame.
• Do not open the lid in between, so that you don’t get the raw smell of the masala.
• After 15 minutes, open the lid. Check for the consistency. If you feel it is watery, cook for other 2 minutes on high.
• Once you get the desired consistency, garnish it with curry leaves, and turn off the flame.
• YUMMY AND DELICIOUS SUNDAKKAI KARA KULAMBU IS READY.