Sundakkai puli kuzhambu recipe (1)

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Prep Time:0 minutes | Cooking Time:1 hour
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INGREDIENTS:

  1. Sundakkai vathal (dry turkey berry) - handful
  2. Chopped onion - 2
  3. Chopped tomato - 2
  4. Tamarind (puli) - 1 gooseberry size
  5. Chili powder - 3 teaspoon (tsp.)
  6. Shredded coconut - from 1/2 coconut
  7. Garlic cloves - from 1 whole garlic
  8. Mustard seed - 1/4 teaspoon (tsp.)
  9. Fenugreek seed - 1/4 teaspoon (tsp.)
  10. Curry leaves - from 1 sprig
  11. Oil - as needed
  12. Salt - as needed

PREPARATION:

  1. Roast the sundakkai vathal (dry turkey berry) in little oil until they are fried.
  2. Grind the coconut into a fine thick paste.
  3. Soak the tamarind (puli) in water and get a thick tamarind juice.
  4. In a pan heat oil. add mustard seeds, fenugreek seeds, curry leaves until the mustard seeds stop splattering.
  5. Now add onion, garlic cloves and sauté
  6. Now add tomato and sauté until tomato become mushy.
  7. Now add chili powder, salt and sauté until the raw smell is gone.
  8. Now add the tamarind juice, little water as needed. Boil and cook until oil start to separates.
  9. Now add the roasted sundakkai vathal (dry turkey berry). Remove kuzhambu from heat and serve.

NOTES:




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