Sundakkai Poricha Kuzhambu is a flavorful South Indian dish featuring sundakkai (turkey berry) cooked in a spiced, coconut-based gravy. To prepare, start by cutting or crushing the sundakkai and soaking it in water. Pressure cook thuvar dhal with turmeric. In a kadai, heat oil and fry bengal gram dhal, red chillies, and coriander seeds, then grind them with coconut into a coarse paste. Combine the soaked sundakkai with enough water, sambar powder, turmeric, and salt, and cook until tender. Mix in the cooked dhal and the coconut paste, adjusting the consistency with hot water if needed. Finally, season with mustard seeds, finely chopped onion, and curry leaves for added flavor. Enjoy the dish with rice or as a side.
This Sundakkai Poricha Kuzhambu is made with Sundakkai, Thurvar Dhal and coconut gratings. This can be mixed with steamed rice and served for lunch and dinner.
Sundakkai Poricha Kuzhambu Recipe
Sundakkai Poricha Kuzhambu
5
servings5
minutes25
minutesThis Sundakkai Poricha Kuzhambu is made with Sundakkai, Thurvar Dhal and coconut gratings. This can be mixed with steamed rice and served for lunch and dinner.
Ingredients
Sundakkai – 2 cups
Thurvar Dhal – ½ cup
Sambar Powder – 2 teaspoons
Turmeric Powder – a pinch
Red chillies – 2
Bengal gram dhal – 1 teaspoon
Coriander seeds – 1 teaspoon
Mustard – ½ teaspoon
Onion – 1 small
Curry leaves – few
Coconut gratings – 1 tablespoon
Salt – 1 teaspoon or as per taste
Directions
- Remove the small top stem and cut the Sundakkai into two. Or remove the top and using a wooden roller you can crush the Sundakkai. Put it in water.
- Pressure cook the thuvar dhal along with a pinch of turmeric powder.
- In a kadai put a teaspoon of oil and fry one teaspoon bengal gram dhal, two red chillies, one teaspoon coriander seeds. Cool it and grind along with coconut to a coarse paste.
- Take out the Sundakkai from water and put it in a vessel. Add just enough water to cover the vegetable. Add sambar powder, a pinch of turmeric powder and salt. Cook it on medium heat. When the vegetable is soft, add the cooked dhal and mix well. Allow to boil. Then add the coconut paste and mix well. It should be semi liquid consistency. If it is very thick add little hot water and allow to boil.
- Season it with mustard, a small onion chopped finely and curry leaves.
Today i did this , it is really superb.my husband also praise me
Thank you Nalini Vijay for your kind feed back.