Sundakkai karakuzhambu is prepared using fresh green sundakkai, small onions, garlics, tomatoes and ground coconut paste. The sundakkai are sauted well in the oil and then cooked in the tamarind extract along with the red chilly powder. This sundakkai has lots of health benefits. It helps to treat kidney diseases. It is also a very powerful antioxidant. Considering the medicinal values of this wonderful vegetable we must include them in our regular food.
This kuzhambu is an effective way to use the fresh sundakkai and can be prepared easily with simple cooking methods. The sundaikkais are crushed by a mortal pestle and then sauted well in the oil to remove the bitterness. The sundakkai tastes good in the kuzhambu. I have added homemade chilly powder which gives a good thickness for the kuzhambu. If you are using store bought chilly powder, add according to the spice level.
Checkout my other similar kuzhambu recipes
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Sundakkai (Turkey Berry) Karakuzhambu with step by step photos
Soak the tamarind in 1/2 cup of hot water for 20 minutes.
Wash the sundakkai and remove the stems. Place the sundakkai in a plastic sheet or plate and crush each sundakkai with the small stone or mortal.
Transfer the crushed sundakkai to a plate.
Heat 3 tbsp gingely oil in a pan and add the fenugreek. When it pops up add the small onions, garlic cloves and the crushed sundakkai. Saute them well on medium heat till the sundakkai colour changes to grayish in colour.
Next, add the tomatoes and saute for a minute.
Extract the tamarind with 2 cups of water and transfer it to the kuzhambu vessel. Add the required salt, red chilly powder and turmeric powder. Mix them well.
Add the sauted ingredients to the tamarind extract. Mix them well and cook them on medium heat.
In the meantime, grind the coconut and small onions to a smooth paste.
When the sundakkais are cooked well add the asafoetida powder. After few seconds, add the ground coconut paste and 1/2 cup water.
Allow the kuzhambu to boil for 5 to 7 minutes.
Heat a tsp of oil in a pan and add the mustard, urid dal and curry leaves. When urid dal turns golden brown, add it to the hot kuzhambu and mix them well. Close it with the lid. Serve it with warm rice.
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