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Sundaikai Vathal Kuzhambu
Sundaikai Vathal Kuzhambu' is a must for almost every weeks in our kitchen. 'Sundaikai' in English, its Turkey Berry. It has some bitter taste, can be consumed as fresh or sun dried.
Course
Side Dish
Cuisine
Indian
Prep Time
3
minutes
minutes
Cook Time
12
minutes
minutes
Total Time
15
minutes
minutes
Servings
4
people
Calories
220
kcal
Author
Sujatha Muralidhar
Ingredients
For prepping
1
lemon size
tamarind
1
cup
water
to soak the tamarind
For seasoning
3
tablespoon
sesame oil
1
teaspoon
black mustard seeds
1
teaspoon
urad dal
/skinless black gram
1
teaspoon
fenugreek seeds
methi seeds
1
teaspoon
cumin seeds
½
cup
sundaikai vathal
1
pod
garlic
For cooking
1
onion
1
tomato
1
teaspoon
red chili powder
2½
teaspoon
coriander powder
11/2
teaspoon
salt
4
cups
water
Instructions
For prepping
Soak tamarind in 1 cup of hot water for 15 minutes.
Squeaze and extract the juice and discard the impurities. Set aside the tamarind extract.
For seasoning
Over medium heat, place a pan. Add sesame oil, black mustard seeds, urad dal, fenugreek seeds, and cumin seeds.
And wait until mustard splutters.
Now add sundaikai and garlic and fry until garlic turn golden brown.
For cooking
Then add chopped onion and saute till it becomes soft and tender.
Then add chopped tomato and cook till tomato becomes mushy.
Once tomato pieces become mushy, turn the heat to low, and add red chili powder and coriander powder. Saute them for a minute but without burning.
Add water, salt and continue to cook in low heat for about 13 minutes or until the kuzhambu is fragrant.
Serve hot with rice.
Nutrition
Calories:
220
kcal
|
Carbohydrates:
25
g
|
Protein:
2
g
|
Fat:
12
g
|
Saturated Fat:
1
g
|
Sodium:
15
mg
|
Potassium:
149
mg
|
Fiber:
2
g
|
Sugar:
2
g
|
Vitamin A:
455
IU
|
Vitamin C:
6.5
mg
|
Calcium:
22
mg
|
Iron:
1.2
mg