Kari Sundakkai Puli Kuzhambu/Pea Aubergine In Tamarind Sauce/Turkey Berry Curry

When I planned for a small kitchen garden at our home the first plant that came in my mind was Sundakkai. They have a lot of medicinal values and also they grow very easily without much care and attention. The berried can be reaped in a period three months from planting. I love this vegetable for its unique flavour with a sweet touch.
The main difference between kari sundakkai and normal one is the bitterness. These kari sundakkai will not have even a tinge of bitterness. Even in most of the Thai chicken gravies these are added for an extra flavour. Amma makes puli kuzhambu and also adds in poriyal and makes vathal with the excess. So today its the kari Sundakkai Puli Kuzhambu that Amma made for me. Here is the recipe.

Ingredients:

Kari Sundakkai/Turkey Berry-1 cup

Garlic -15 pods, peeled

Shallots-15, peeled

Tamarind extract-1/2 cup/extracted from a small lemon sized ball

Coconut-1/4 cup &2 tbsp shredded, grind to a smooth paste with little water

Sambar Powder-2 tsp

Salt-as needed

To Temper:

Oil-2 tbsp

Mustard seeds- 1 tsp

Channa dal-1 tsp

Urad dal-1 tsp

Curry leaves-1 sprig

How it Happened:

1. Clean the Sundakkai and put them in a zip lock cover. Lay those on a flat surface and with a rolling pin slightly tap them twice or thrice so they slit a little. Remove from the cover and set aside.

2. Heat oil in a kadai and add the ingredients given under the ‘to temper’ list.

3. When they pop, add the garlic and shallots and fry until they turn slightly brown. Maintain the flame in medium.

4. Add the sundakkai and fry them until the skin of the sundakkai starts blistering. By this time the garlic and shallots would have turned golden brown.

5. Now simmer the flame and add sambar powder and salt. Mix well and when its starts giving out the aroma, add the tamarind extract and mix well.

6. Add 1 & ½ cups of water and cook in medium flame for 10 minutes or until the sundakkai is cooked. By now the quantity of the Kuzhambu would have reduced.

7. Finally add the coconut paste and mix well. Check for salt and allow it to boil for 3 minutes.

8. Switch off the flame and serve hot with rice.

Notes:

*Do not overdo the tapping of sundakkai else they may get mashed and become a disaster.

*Use of garlic is optional.

* While adding the sambar powder the flame should be in simmer else the sambar powder will turn brown and given a burnt taste to the kuzhambu. After adding the sambar powder do not fry for long time. When the aroma starts coming add the tamarind extract.

* The tamarind extract mentioned here is thick hence half cup along with 1 & ½ cups water will be enough.

*Do not cook for long after adding coconut paste.When I planned for a small kitchen garden at our home the first plant that came in my mind was Sundakkai. They have a lot of medicinal values and also they grow very easily without much care and attention. The berried can be reaped in a period three months from planting. I love this vegetable for its unique flavour with a sweet touch. The main difference between kari sundakkai and normal one is the bitterness. These kari sundakkai will not have even a tinge of bitterness. Even in most of the Thai chicken gravies these are added for an extra flavour. Amma makes puli kuzhambu and also adds in poriyal and makes vathal with the excess. So today its the kari Sundakkai Puli Kuzhambu that Amma made for me. Here is the recipe.

Ingredients:

Kari Sundakkai/Turkey Berry-1 cup

Garlic -15 pods, peeled

Shallots-15, peeled

Tamarind extract-1/2 cup/extracted from a small lemon sized ball

Coconut-1/4 cup &2 tbsp shredded, grind to a smooth paste with little water

Sambar Powder-2 tsp

Salt-as needed

To Temper:

Oil-2 tbsp

Mustard seeds- 1 tsp

Channa dal-1 tsp

Urad dal-1 tsp

Curry leaves-1 sprig

How it Happened:

1. Clean the Sundakkai and put them in a zip lock cover. Lay those on a flat surface and with a rolling pin slightly tap them twice or thrice so they slit a little. Remove from the cover and set aside.

2. Heat oil in a kadai and add the ingredients given under the ‘to temper’ list.

3. When they pop, add the garlic and shallots and fry until they turn slightly brown. Maintain the flame in medium.

4. Add the sundakkai and fry them until the skin of the sundakkai starts blistering. By this time the garlic and shallots would have turned golden brown.

5. Now simmer the flame and add sambar powder and salt. Mix well and when its starts giving out the aroma, add the tamarind extract and mix well.

6. Add 1 & ½ cups of water and cook in medium flame for 10 minutes or until the sundakkai is cooked. By now the quantity of the Kuzhambu would have reduced.

7. Finally add the coconut paste and mix well. Check for salt and allow it to boil for 3 minutes.

8. Switch off the flame and serve hot with rice.

Notes:

*Do not overdo the tapping of sundakkai else they may get mashed and become a disaster.

*Use of garlic is optional.

*Adjust the amount of sambar powder according to your taste. In case if you don't have sambar powder add a tsp of turmeric powder, 1 &1/2 tsp of coriander powder and 1 tsp of  red chili powder.

* While adding the sambar powder the flame should be in simmer else the sambar powder will turn brown and given a burnt taste to the kuzhambu. After adding the sambar powder do not fry for long time. When the aroma starts coming add the tamarind extract.

* The tamarind extract mentioned here is thick hence half cup along with 1 & ½ cups water will be enough.

*Do not cook for too long after adding coconut paste.