A wealthy, tangy South Indian curry made with turkey berries (sundaikkai) and lentils. This comforting dish combines earthy spices, tangy tamarind, and fragrant seasonings to create a flavorful gravy that pairs completely with rice. It is a homestyle recipe that is each nutritious and scrumptious.
Sundaikkai Kuzhambu is a standard South Indian dish that brings collectively the distinctive style of turkey berries with protein-rich lentils. The dish will get its distinctive taste from a mix of freshly floor spices and the slight bitterness of sundaikkai, balanced fantastically with tangy tamarind. Having grown up consuming this dish, I can let you know it’s pure consolation meals.
Sundaikkai Kuzhambu
Cooking Ideas
– Roast the lentils till they’re golden for higher taste
– Don’t skip the tempering with mustard seeds and curry leaves
– Maintain stirring whereas the curry simmers to forestall sticking
– Add water progressively to realize your most well-liked consistency
– Toast the spice powders briefly to reinforce their flavors
Sundaikkai Kuzhambu
A wealthy, tangy South Indian curry made with turkey berries (sundaikkai) and lentils. This comforting dish combines earthy spices, tangy tamarind, and fragrant seasonings to create a flavorful gravy that pairs completely with rice. It is a homestyle recipe that is each nutritious and scrumptious.
Substances
- 1 cup Contemporary Sundaikkai
- 1/2 cup Thoor dhall
- 2 gms Tamarind pulp
- 5 Sambar Onion
- 1 tbsp Dry Crimson chilli powder
- 2 tbsp Dry Coriander powder
- 1 tsp Pepper powder
- 2 tsp Cumin powder
- 1 tsp Turmeric powder
- 5 Garlic cloves
- 3 tbsp Cooking Oil
- 1 tsp Mustard seeds
- Just a few curry leaves
Directions
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In a frying pan, fry the thoor dhall over medium warmth.
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Add a tbsp of cooking oil, fry the Sundaikkai totally.
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Cook dinner each dhall and sundaikai in a stress cooker including sufficient water say 2 cups and a pinch of turmeric powder. Soak tamarind in little water and maintain apart.
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Mix the cooked dhall and sundaikai utilizing a hand blender. Acquire this in a heavy backside vessel, add the purple chilli powder, coriander powder, pepper and cumin powder,salt and blend totally, add little water if mandatory.
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Add smashed garlic and permit it to boil for about 4-5 minutes. Maintain stirring continously, in any other case it is going to get caught to the vessel and provides kuzambu a burnt scent.
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Extract the tamarind juice and add to it and permit it to boil for one more 3 minutes.
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Warmth oil in a frying pan, add and permit mustard seeds to sputter, add few curry leaves saute and add to the kuzambu.
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Steadily Requested Questions
Can I make this recipe much less spicy?
Sure. simply scale back the quantity of purple chili powder and black pepper. You can even improve the lentil amount to make it milder.
What can I substitute for turkey berries?
Whereas the style received’t be precisely the identical, you need to use small eggplants or bitter gourd as alternate options. They’ll give a special however equally scrumptious end result.
How do I do know when the curry is finished?
The curry is prepared when oil begins to separate on prime and the gravy has thickened barely. The aroma will probably be wealthy and the spices well-blended.
