Chundakkai/Sundakkai is known as turkey berry in English. This berry can be used in kuzhambus in fresh form or dried form. Usually they are preserved by soaking in buttermilk and sun-drying them. They have many medicinal benefits. They are great for diabetes. They also effective against stomach ulcers and worms in the stomach.
Today's recipe, Chundakkai Kuzhambu is not the regular Tamilian style Vathal kuzhambu. This is a typical Palakkad Iyer preparation using Tuar Dal. These kind of kuzhambu come in really handy when you run out of vegetables. Tastes great with rice and any vegetable stir fry/Mezhukupuratti/thoran or even with some Paruppu thogayal and pappadam.
Serves - 2 to 3
What you'll need
- Chundakkai Vathal – 1/3 cup
- Tuar Dal – ½ cup
- Tamarind – Lemon sized ball
- Turmeric Powder – ¼ tsp
- Sambar Powder – 2 tbsp
- Jaggery – 1 tsp (optional)
- Asafoetida – a generous pinch
- Salt to taste
- Curry Leaves – few
- Coriander Leaves – few
- Mustard Seeds – ½ tsp
- Oil – 2 tbsp
- Pressure cook the tuar dal with a pinch of turmeric until soft. Mash and set aside.
- Soak the tamarind in hot water for 10 minutes.
- Squeeze and extract the juice. Dilute the tamarind extract to measure 2.5 cups
- Transfer to a vessel. Add turmeric powder, asafoetida, sambar powder, jaggery and salt to taste.
- Let this boil for 7 to 8 minutes or till the raw smell disappears.
- Lower heat and add the mashed dal and about ½ cup to 1 cup of water. Adjust salt. Bring to boil.
- Add curry leaves and coriander leaves and remove from heat.
- Heat a small frying pan with oil, add mustard seeds, once the seeds sputter add the chundakkai vathal and fry till crisp. Add to the kuzhambu.
Serve with plain rice and paruppu thogayal or any vegetable stir fry of your choice.