Sundakkai Kuzhambu (Chundangha Curry / Turkey berry prepared in Tomatoes and Shallots gravy)

SUNDAKKAI KUZHAMBU

Sundakkai  known as Turkey Berry in English. In Malayalam it is chundagha. In  Kerala  it is only mainly for ayurvedic medicinal purposes.

Many of my friends helped me to understand how to prepare this dish. Special Thanks to Bhagya Raja, Uma Kailas and +Jayashalini Mahesh for their guidance.

Benefits of Turkey Berry

1. It has the potential to kill the germs and also acts as a medicine for cold and also helps in problems related to chest and stomach.

2. It is a good tonic for liver and used to strengthen immunity power and also reduce body.

3. People who have diarrhea, stomach ache, piles, tuberculosis should use Turkey berry as a part of their food.

4. Taking Turkey Berry regularly will help in strengthening the nerves in the eyes and provides a clear vision

Ingredients

Sudakkai(chundagha)-1/2 cup

 Shallots-20-25nos

Tomato-4 nos

Tamarind –lemon size 

Turmeric powder-1/4 teaspoon

Coconut grated-1/2 of one coconut grated

Coriander powder-1tbsn

Asafoetida-1/4 teaspoon

Chilly powder-1teaspoon

Mustard-1/4teaspoon

Dry red chilly-3nos

Curry leaves-6-8 leaves

Process

Wash and clean the chundagha (sudakkai) and take a clean cloth and beat it with a hard metal so that the sundakkai gets crushedd and the seeds come out. 

Then wash the sundakkai again.

Take 2-3 tablespoons oil in a pan, saute the sundakkai and keep it aside.

Chop the shallots  and tomato and keep it aside. Take a lemon size of tamarind and saute in water and keep it aside.

Next, take the frying pan and pour 3-4 tbsn oil. Add mustard and allow to splutter.

Add dry red chillies and curry leaves. Mix well.

Add shallots and saute it till it become transcluscent.

Add coriander powder,turmeric powder,chilly powder,cummin powder and Asafoetida. Add salt to taste. Allow this to get sauteed for a min. Then add the chopped tomatoes, mix well. Allow it to cook

Once cooked add the sauteed sundakkai. Allow to cook it for a couple of minutes. Add Tamarind paste and mix well. Once it comes to boil, add coconut paste. Mix thouroughly and add water to bring it to a liquid consistency.

Boil for a min. Sundakkai Kuzhambu is ready. This can be taken with rice.

Sundakkai can also be used to prepare Vathal Kulambu for which the process is different, since in that one, Sundakkai is dried and fried for preparing the Kulambu...very soon I will try that dish also…

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