Gravy side-dishes / Pickles/Powders/Chutneys / Sambhar & Rasams

IPL Finals & Sundakkai kuzhambu

These days, my social life has got a fillip because two of Ram’s friends, who got married earlier this year, stay close by. I’ve become quite pally with their wives (they’re my yoga-mates too) and we have loads of fun together. Last week, for example, I and Bhavna (one of the two) went shopping for handmade paper (she is into craft stuff), ended up visiting a department store next door and stuffing ourselves with awesome Tiramisu and peanut butter ice-cream!

We also plan group weekend activities together with spouses. Which is why, today I do not have time to write an elaborate post (are your wondering how this post is so long if it is not elaborate? Well, keep your silly doubts to yourself dear!).

We’re  planning to go somewhere to watch the IPL finals today (at Temple Bay!!!) and I have some errands to run before we leave for that. So, I’ll just post the recipe for one dish that we made today – Sundakkai Kuzhambu. It is a spicy and tangy side dish, seasoned with a dry spice called sundakkai. It has got quite a few names in English, some of the funny ones being Turkey berry, Devil’s Fig and Shoo-shoo Bush.

It is eaten mixed with rice and pairs really well with raw banana curry

Sundakkai Kuzhambu (Spicy pickle with Turkey berries)

Ingredients

(Serves 4)

Sundakkai (dry) – 2 tsp

Tamarind paste – 2 tbsp

Mustard seeds – 1 tsp

Oil – 1 tbsp + 2 tsp

Curry leaves – 5-6

Salt to taste

For the spice paste:

Dry red chillies – 3-4

Urad dal (split black gram) – 2 tsp

Chana dal (Bengalgram) – 2 tsp

Black peppercorns – 10-12

Tomato – 1

Method:

Heat 2 tsp of oil and add all dry items mentioned for the spice paste

Fry dals till they turn  light brown and chillies turn bright red

Grind into a coarse paste along with the tomato. Keep aside

Mix tamarind paste in 2 cups of water and boil for around 10 mins

Add spice paste and boil it for another 10 mins. Keep stirring

Add some water if the kuzhambu seems too thick

Remove from heat once the raw smell of tamarind goes off. Keep aside

Heat 1 tbsp of oil and add mustard seeds

Add sundakkai once mustard stops crackling

Toss it for about half a minute and add the curry leaves

Pour it over the kuzhambu and serve

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