kulambu

Sundakai vatral sambar

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  • Sundakai Vatral Kulambu(Turkey Berry )

  • Sundakai vatral     -2 tsp.

  • Papad                     – 1

  • Onion                     – 1 finely chopped

  • Garlic                     – 15 pods

  • Sambar Powder   – 2 tsp.

  • Salt                        – as required

  • Tamarind              – 1 big lemonsize

  • Seasoning:

  • Mustard seeds      – ½ tsp.

  • Jeera                      – ¼ tsp.

  • Fenugreek seeds – ¼ tsp.

  • Curry leaves        – few

  • Gingerly oil          – 2 tbsp

  • Roast and grind(roast& grind into fine paste):

  • Channa dal – 1 tsp.

  • Dhania        – 1 tsp.

  • Pepper        – ½ tsp.

  • Red chilly   – 4

  • Hing            – ½ tsp.

  • Coconut     – 3 pieces (approximately 2 tbsp)

  • Garlic         – 2 pods

  • Method:

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  • 1. Heat oil in a kadai, splutter mustard, jeera, fenugreek seeds and curry leaves. Once the fenugreek seeds changes its colour, add finely chopped onion and garlic pods.

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  • 2. Add the sambar powder, salt and the ground mixture , stir well.

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  • 3. Add tamarind water and allow to boil.

  • 4. Meanwhile fry the sundakai vatral, papad and set aside.

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  • 5. When the kulambu turns thick, add the roasted sundaikai vatral and fried and crushed papad. Mix well, lower the flame.

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  • 6. Switchoff the flame, when oil separate. Serve with hot rice .

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  • Note:

  • 1. Sundakai vatral should be added in the last step, because if it boil for longer time, it gives bitterness to the kulambu.

  • 2. Gingerly oil is must in the recipe.

  • 3. Adding fried papad is optional.

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