August 29, 2016

Pachai Sundaikkai Kuzhambu / Fresh Turkey Berry Kuzhambu

Though we use the dried Sundaikkai in cooking often, we can make use of this fresh ones only when it is available in the market during the season. This is an ancient ingredient that we use in cooking. I never miss to buy and store them in freezer whenever I see them in the market...

Pre time : 10 mins
Cooking time : 20 mins
Serves: 4

Ingredients for making Pachai Sundaikkai Kuzhanbu / Fresh Turkey Berry Kuzhambu:

Pachai Sundaikkai / fresh Turkey berry 4 table spoons
Tamarind juice 500 ml from a small lemon size
Sesame / Gingelly oil 3 table spoons
Sambhar powder 3 tea spoons
Salt to taste
Turmeric powder 1/4 tea spoon
Mustard seeds 1 tea spoon
Red chillies 2
Asafoetida powder 1/4 tea spoon
Fenugreek / venthayam 1/2 tea spoon
Jagerry a gooseberry size
Raw rice flour 2 tea spoons

How to make Pachai Sundaikkai Kuzhanbu / Fresh Turkey Berry Kuzhambu?

In a pan dry roast the fenugreek seeds till they become brwon, powder and keep aside.
Wash the sundaikkai well, wipe them with a clean cloth.
Crush them in a mortar or with a hammer , pestle it and keep aside. You can also put them in a cover and pestle them with a spatula or heavy stone.

Heat a pan with oil and do the seasoning with mustard seeds, red chillies.
Once they splutter add the crushed ones and fry well. Once the green colour starts changing add the asafoetida powder and sambhar powder to the oil and stir for few seconds.
Pour the tamarind juice extracted to it.
Add salt and turmeric powder.

Allow them to boil well till becomes half in quantity.
Mix the rice four in a cup of water without lumps and add it to the boiling stuff.
It will make the kuzhambu to thicken easily and fastly.
Add curry leaves, jagerry and the fenugreek powder and switch off the stove.