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Thursday, February 22, 2018

Turkey berry/Pacha sundakai puli Kuzhambu


Turkey berries/ Sundakai has lot of medicinal benefits. Dried berries are also consumed , fried in oil and used making baths Kuzhambu. Raw berries are tiny and tasty when used in sambar , curry and puli Kuzhambu. Here is a traditional village type recipe which is prepared in clay pot. Since there were berries growing in our terrace garden I thought of using these tiny eggplant like berries for the first time . After browsing for recipes I came across one in YouTube and started preparing following the recipe. I am posting the recipe with stepwise preparation with pictures. It really tasted yummy.
Village style puli kuzhambu
in mann chatti

Puli kuzhambu in clay pot

Turkey berry one cup

Grated coconut one cup,garlic 12, tamarind extract one cup
two tomatoes, curry leaves and cilantro


One tablespoon chilli powder, 2 tablespoon kuzhambu podi, half tablespoon turmeric
and salt as required

Items for tadka
one tablespoon each of mustard seeds, urad dal, chena dal
cumin seeds, half tablespoon of methi seeds and four chilli

Wash and crush mildly the berries in mortar and pestle
till they just open

Crushed berries
Drain under running water

Heat two tablespoon oil

Items to be roasted
one tablespoon dania, six galic pearls, one cup grated coconut
curry leaves and two cut tomatoes













Add 15 nos small onions



Cool the roated ingredients
Take in a mixie jar


Make fine paste



In a clay pot heat 5 tablespoon oil

Add the tadka items
rai, urad dal, chena dal, jeera


Add methi seeds


Balance 6 garlic pearls


Red chillis

 


Balance 10 nos onion



Add berries



Saute till it changes colour

Add haldi


Add chilli powder

Add kuzhambu milagai thool

Add salt


Cook on low flame

Add ground paste



Some water

Mix well




Add tamarind extract






Boil for five minutes




Serve with hot rice


Yummy lunch
combo of north and south Indian thali

Courtesy: www.alltastyrecipe.com