Tuesday, 12 January 2016

Sundaikkai Vathal Puli Kuzhambu

Sundaikkai Vathal Puli Kuzhambu, generally we used to do vatha kuzhambu or kara kuzhambu using sundaikkai vathal but this will be little different in preparation and taste. In this dish, we are going the grind the vathal and add it in the gravy, so no option to discard the vathal while eating. Hence, we will get the full benefit of eating sundakkai. You know, sundakkai is very good for health. Elders in our home used to say that it will clear the intestinal worms. It will be very effective if we cook using the fresh sundakkai but since it is not always available in the market, we can make this as a substitute ;)

Sundaikkai Vathal -  15 to 20 No.
Shallots - 20 to 25 No.
Garlic - 10 to 15 Cloves
Tomato - 2 No.
Tamarind - 1 Gooseberry size
Curry Leaves -  3 Strings
Grated Coconut - 3 tbsp.
Mustard Seeds - 1/2 tsp.
Fenugreek Seeds - 1/4 tsp.
Cumin Seeds - 1/4 tsp.
Pepper Corns - 10 No.
Red Chili Powder - 1 tsp.
Coriander Powder - 2 tsp.
Turmeric Powder - 1/4 tsp.
Gingelly Oil - 1 tbsp.
Salt to taste

1. Dry roast the sundaikkai vathal. Allow it to cool.
2. Grind the sundaikkai vathal into coarse powder and keep it aside.
3. Peel and wash the garlic and shallots. Soak tamarind in warm water for minimum 15 minutes and extract the pulp and keep it ready.
4. Roughly chop the tomatoes and add it to a blender and grind it to make tomato paste.
5. Dry roast the grated coconut till it starts to turn light brown color.
6. Chop the shallots and garlic. Heat oil in a kadai, add mustard seeds. When the mustard starts to splutter add fenugreek seeds. Add garlic and curry leaves. Saute till the garlic turns light brown color.
7. Add chopped shallot and fry till it turns transparent.
8. Add the ground tomato paste and mix well. Add  turmeric powder and salt.
9. Mix well and allow the mixture to cook on medium flame for about 5 minutes, till the water dries up and the raw smell of tomato goes off. Add the tamarind extract and mix well.
10. Add required water for making the curry. Allow it to boil. Let this boil till the raw smell of tamarind goes off.
11. In the mean time, add the roasted coconut to a blender. Also, add 3 shallots, 2 garlic cloves, cumin seeds, pepper corns, red chili powder and coriander powder. Grind it to a paste and add it to the curry.
12. When the curry is boiling, add the ground sundaikkai vathal powder and mix well. Allow it to cook for just  3 minutes and switch off the flame.
Healthy and tasty Sundaikkai Vathal Puli Kuzhambu is ready. Serve it with hot steamed rice and aplam.

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