Pachai Sundaikai, Vengayam, Poondu Puli kuzhambhu (Turkey berry gravy) - Preparation time 15 to 20 mins
Always mom used to make sundaikai poricha kootu when she buys fresh sundaikai. We all love that kootu because this vegetable has unique flavour and taste. When we used to get this in small quantity we will use brinjal along with sundaikai to make kootu.
When i went to native last month, our neighbour gave freshly pricked sundaikai. It was very tender and i want to try making puli kuzhambu using that. When i asked my mom she told that she haven't tried using fresh sundaikai. I called my aunt and asked she explained the procedure and also told it will be very tasty. I made this puli kuzhambhu for lunch and told mom that this alone is enough for lunch along with some fried pappad.
You know after cooking this we got some guest for lunch so we cooked all dishes (sambhar, rasam and dry curry). Informed mom we haven't tasted sundaikai puli kuzhambhu so don't serve them to guest. People who came for lunch insisted to serve puli kuzhambhu also so mom served them. To our surprise all loved sundaikai puli kuzhambhu gave some to neighbor they liked this very much and told that they will also start making fresh sundaikai puli kuzhambhu. This is the story of my sundaikai puli kuzhambhu evolution :-)
Ingredients:-
Tamarind extract - Got from small gooseberry size tamarind ball
Sambhar powder - 2 tsp
Salt - to taste
Turmeric - 1/4 tsp
Jaggery - small piece
Thalikkum vadagam - 1
Sundaikai (Turkey berry) - 1 cup or 100 to 125 gm (slit in the middle)
Small onion - 10
Garlic (peeled) - 10 to 15
Sesame oil (nalla ennai) - 1 tbsp
Urad dhal - 1 tsp
Toor dhal - 1/2 tsp
Fenugreek seed - 1/4 tsp
Preparation method:-
In a kadai roast the fresh sundaikai with little sesame oil till nice aroma comes (slightly it will be brown) and keep in a cup.
To the hot kadai, add sesame oil, thalikkum vadagam, toordhal, urad dhal. When nice aroma come add fenugreek seed along with garlic and onion.
Fry till onion become glossy and transparent and add the roasted turkey berry (sundaikai) . Add turmeric, sambhar powder, salt sortae for few mins.
Add the tamarind extract and boil till the raw smell of tamarind goes off. Check the spice level and adjust to your taste at this stage.
When the gravy become thick and oil start to separate add jaggery and boil.
Actually the turkey berry will taste like peas and the gravy will have the flavor of sundaikai along with all other taste.
Hope you like this recipe.
Always mom used to make sundaikai poricha kootu when she buys fresh sundaikai. We all love that kootu because this vegetable has unique flavour and taste. When we used to get this in small quantity we will use brinjal along with sundaikai to make kootu.
When i went to native last month, our neighbour gave freshly pricked sundaikai. It was very tender and i want to try making puli kuzhambu using that. When i asked my mom she told that she haven't tried using fresh sundaikai. I called my aunt and asked she explained the procedure and also told it will be very tasty. I made this puli kuzhambhu for lunch and told mom that this alone is enough for lunch along with some fried pappad.
You know after cooking this we got some guest for lunch so we cooked all dishes (sambhar, rasam and dry curry). Informed mom we haven't tasted sundaikai puli kuzhambhu so don't serve them to guest. People who came for lunch insisted to serve puli kuzhambhu also so mom served them. To our surprise all loved sundaikai puli kuzhambhu gave some to neighbor they liked this very much and told that they will also start making fresh sundaikai puli kuzhambhu. This is the story of my sundaikai puli kuzhambhu evolution :-)
Ingredients:-
Tamarind extract - Got from small gooseberry size tamarind ball
Sambhar powder - 2 tsp
Salt - to taste
Turmeric - 1/4 tsp
Jaggery - small piece
Thalikkum vadagam - 1
Sundaikai (Turkey berry) - 1 cup or 100 to 125 gm (slit in the middle)
Small onion - 10
Garlic (peeled) - 10 to 15
Sesame oil (nalla ennai) - 1 tbsp
Urad dhal - 1 tsp
Toor dhal - 1/2 tsp
Fenugreek seed - 1/4 tsp
Preparation method:-
In a kadai roast the fresh sundaikai with little sesame oil till nice aroma comes (slightly it will be brown) and keep in a cup.
To the hot kadai, add sesame oil, thalikkum vadagam, toordhal, urad dhal. When nice aroma come add fenugreek seed along with garlic and onion.
Fry till onion become glossy and transparent and add the roasted turkey berry (sundaikai) . Add turmeric, sambhar powder, salt sortae for few mins.
Add the tamarind extract and boil till the raw smell of tamarind goes off. Check the spice level and adjust to your taste at this stage.
When the gravy become thick and oil start to separate add jaggery and boil.
Actually the turkey berry will taste like peas and the gravy will have the flavor of sundaikai along with all other taste.
Hope you like this recipe.
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