Sundakkai kootu (Turkey berry gravy) - Prepartion time 15 mins
Select tender sundakkai for making this kootu. Sundakkai is very good for digestion. We like sundakkai kootu very much the taste of this kootu will be unique. Even if we cook the kootu in same method like other vegetable the taste of sundakkai kootu will be different. Try out yourself it will be tasty if the turkey berry is tender.
Ingredients:- Sundakkai - 1 cup (chopped into half and mix with curd or it will become brown)
Toor dal - 1/2 cup (pressure cooked)
Sambar powder - 2 tsp
Turmeric powder - 1/4 tsp
Salt - required amount
Coconut - 1 tbsp
Sesame oil - 1 tbsp
Water - required amount
Thallikum vadagam (or) -1
Mustard seed - 1/4 tsp, Urad dal- 1 tsp
Preparation method:- In a vessel heat water with sambar powder, salt, turmeric. When it is boiling add the chopped sundakkai and cook till it is tender.
Mash cooked toor dal and add to sundakkai. Cook for few mins and switch of the flame.
Add grated coconut and mix well.
Heat oil, add mustard to splutter, urad dal to brown (or) fry the thalikkum vadagam and garnish the sundakkai kootu.
This goes well with rice and ghee along with roasted or fried papad. It will be unique in taste.
Select tender sundakkai for making this kootu. Sundakkai is very good for digestion. We like sundakkai kootu very much the taste of this kootu will be unique. Even if we cook the kootu in same method like other vegetable the taste of sundakkai kootu will be different. Try out yourself it will be tasty if the turkey berry is tender.
Ingredients:- Sundakkai - 1 cup (chopped into half and mix with curd or it will become brown)
Toor dal - 1/2 cup (pressure cooked)
Sambar powder - 2 tsp
Turmeric powder - 1/4 tsp
Salt - required amount
Coconut - 1 tbsp
Sesame oil - 1 tbsp
Water - required amount
Thallikum vadagam (or) -1
Mustard seed - 1/4 tsp, Urad dal- 1 tsp
Preparation method:- In a vessel heat water with sambar powder, salt, turmeric. When it is boiling add the chopped sundakkai and cook till it is tender.
Mash cooked toor dal and add to sundakkai. Cook for few mins and switch of the flame.
Add grated coconut and mix well.
Heat oil, add mustard to splutter, urad dal to brown (or) fry the thalikkum vadagam and garnish the sundakkai kootu.
This goes well with rice and ghee along with roasted or fried papad. It will be unique in taste.
Hi, New to your blog. I prepared this dish today. Did not have thalikkum vadagam, so skipped it. It was sooooo simple & easy to prepare and sooooooo tasty. No grinding required.... I have 2 doubts - do clarify.
ReplyDelete1) I am new using sundakkai in cooking.. For many whistles do we have to pressure cook the same? i mean directly in cooker...
2) You have mentioned Thalikkum vadagam or ???? what is the alternative???
Thanks.
Hi,
ReplyDeleteNice to know that you liked the dish.
1. I haven't pressure cooked sundakkai, but my input is if sundakkai is tender it will get cooked quickly i.e. even in 2 whistle.If it is not tender the skin will be hard even after pressure cooking.
2. I have mentioned that mustard, urad dhal can be used instead of thalikkum vadagam