Pachai Sundaikai Kara Kulambu | Fresh Turkey berry spicy gravy

           Sundaikai has enormous number of health benefits. Sundaikai kulambu is an authentic south indian gravy very famous at my place. This spicy kulambu tastes better the next day similar to Ennai Kathiriakai Kulambu. So you can prepare night itself for next day lunch. It does not require refrigerating also. Just need to boil once again for 5 mins the next morning and just before serving. Before boiling add ¼ cup water if the gravy is very thick. Do not add water after boiling.

Let’s see how to prepare this yummy Kulambu.

 

Try these too:
Ennai Kathiriakai Kulambu
Kathirikai puli kulambu

Ingredients:

Sundaikai – 1 cup

Cooking Oil – 2 tbsp

Mustard seeds – 1 tsp

Red chili – 2

Tamarind – 1 lemon size

Asafetida - 1/4 tsp

Curry leaves

Salt

To grind:

Shallots – 1 cup (peeled) (or 2 onions)

Black Pepper – 1 tsp

Jeera - tsp

Chili powder – 2 tsp

Coriander powder – 1 tsp

Turmeric – 1/4 tsp

Oil – 1 tbsp

To grind:-

Grated Coconut – 3 tbsp (for thickness)

Method:

For grinding:-

Add 1 tbsp. of oil to a pan and when the oil is hot, add black pepper.

When it sputters, add shallots, curry leaves, jeera and fry till it changes to pink color.

Now add coriander powder. Add only the specified amount or less than that. If you add coriander powder more than the taste will be changed. Tip here is it just has to coat the shallots. Saute for 10 seconds.

Add in Turmeric powder and chili powder or sambar powder. Fry for few seconds and switch off the flame.

Leave it to cool down.

Meantime soak tamarind in water to take juice.

Wash Sundaikai well and remove the stem part if any. Make a slit in each berry. (you can crush using your mortar pestle)

Now take heavy bottomed pan, add 2 tbsp. of cooking oil.

When the oil is hot, throw in mustard seeds, red chilies and curry leaves. Fry for 3 seconds.

Add the crushed berries and fry for 5 mins or till is shrinks.

Meanwhile, take a mixer jar and grind the fried items to a smooth paste.

Add the ground paste and Asafetida to the berries. Mix well.

Extract juice from tamarind and add 1.5 cups of juice.

Add salt as per taste. cover and cook for 10 mins.

(If you are adding coconut for thickness -- after adding tamarind juice, cook for 5 minutes or till the raw smell goes off. Grind coconut to smooth paste and add)

After adding everything, cook really well for 20 mins or till the oil oozes out in medium flame.

Super kara kulambu is ready to serve with hot steamed rice.

Note:

Use sesame oil for better taste.

You can add garlic also along with onion.

Adding coconut paste is purely optional.

Cook till oil oozes out.

If you preparing night itself for the next day means you can make it little watery. So that next day you will get right consistency.