Sundaikkai Kuzhambu is a traditional South Indian dish that brings together the unique taste of turkey berries with protein-rich lentils. The dish gets its distinctive flavor from a blend of freshly ground spices and the slight bitterness of sundaikkai, balanced beautifully with tangy tamarind. Having grown up eating this dish, I can tell you it’s pure comfort food.
About the Recipe
This recipe transforms humble ingredients into a memorable meal. The turkey berries offer a unique taste that’s slightly bitter but incredibly satisfying. The lentils make the curry creamy and filling, while the spice blend adds warmth and depth. It’s a great way to include healthy ingredients in your daily meals.
Why You’ll Love This Recipe
You’ll love how the flavors develop as the curry simmers. The combination of spices creates an amazing aroma that’ll fill your kitchen. It’s also a forgiving recipe – you can adjust the spices to your taste. The best part? It tastes even better the next day as the flavors deepen. Plus, it’s naturally gluten-free and packed with protein from the lentils.
Sundaikkai Kuzhambu
Cooking Tips
– Roast the lentils until they’re golden for better flavor
– Don’t skip the tempering with mustard seeds and curry leaves
– Keep stirring while the curry simmers to prevent sticking
– Add water gradually to achieve your preferred consistency
– Toast the spice powders briefly to enhance their flavors
Serving and Storing Suggestions
Serves 4-6 people. Total prep and cooking time: 45 minutes. Serve hot with steamed rice or millets. Store in an airtight container in the fridge for up to 3 days. Reheat gently, adding a splash of water if needed.
Similar Recipes
- Vathal Kuzhambu
- Sambar
- Paruppu Kuzhambu
Nutrient Benefits
Turkey berries are rich in antioxidants and vitamins. Lentils provide protein and fiber. The spices like turmeric and black pepper have anti-inflammatory properties. Garlic adds immune-boosting compounds. This dish is naturally low in fat and high in nutrients.
Sundaikkai Kuzhambu
Ingredients
- 1 cup Fresh Sundaikkai
- 1/2 cup Thoor dhall
- 2 gms Tamarind pulp
- 5 Sambar Onion
- 1 tbsp Dry Red chilli powder
- 2 tbsp Dry Coriander powder
- 1 tsp Pepper powder
- 2 tsp Cumin powder
- 1 tsp Turmeric powder
- 5 Garlic cloves
- 3 tbsp Cooking Oil
- 1 tsp Mustard seeds
- A few curry leaves
Instructions
- In a frying pan, fry the thoor dhall over medium heat.
- Add a tbsp of cooking oil, fry the Sundaikkai thoroughly.
- Cook both dhall and sundaikai in a pressure cooker adding enough water say 2 cups and a pinch of turmeric powder. Soak tamarind in little water and keep aside.
- Blend the cooked dhall and sundaikai using a hand blender. Collect this in a heavy bottom vessel, add the red chilli powder, coriander powder, pepper and cumin powder,salt and mix thoroughly, add little water if necessary.
- Add smashed garlic and allow it to boil for about 4-5 minutes. Keep stirring continously, otherwise it will get stuck to the vessel and give kuzambu a burnt smell.
- Extract the tamarind juice and add to it and allow it to boil for another 3 minutes.
- Heat oil in a frying pan, add and allow mustard seeds to sputter, add few curry leaves saute and add to the kuzambu.
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Frequently Asked Questions
Can I make this recipe less spicy?
Yes. just reduce the amount of red chili powder and black pepper. You can also increase the lentil quantity to make it milder.
What can I substitute for turkey berries?
While the taste won’t be exactly the same, you can use small eggplants or bitter gourd as alternatives. They’ll give a different but equally delicious result.
How do I know when the curry is done?
The curry is ready when oil starts to separate on top and the gravy has thickened slightly. The aroma will be rich and the spices well-blended.
