Pachai Sundakkai Puli Kuzhambu (Turkey Berry Tamarind Based Gravy)
Sundakkai Puli Kuzhambu is a quintessential South Indian dish that hails from the Chettinad region. It is made using fresh turkey berries (sundakkai), which are crushed to eliminate their bitterness, creating a rich, tangy, and aromatic tamarind-based gravy. The addition of freshly ground coconut paste elevates the dish, giving it a beautiful depth of flavor. This versatile kuzhambu pairs wonderfully with steamed rice, dosa, or even idli, making it a delightful side dish that complements a variety of South Indian meals.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Sundakkai (Turkey Berries) | 1 cup |
| Onion | 1, chopped |
| Tomato | 1, chopped |
| Garlic | 6 cloves |
| Dry Red Chillies | 4 |
| Tamarind Water | 1 cup |
| Turmeric powder (Haldi) | 1/4 teaspoon |
| Sambar Powder | 2 teaspoons |
| Mustard seeds (Rai/Kadugu) | 1/2 teaspoon |
| Cumin seeds (Jeera) | 1/2 teaspoon |
| Curry leaves | 1 sprig |
| Salt | To taste |
| Oil | 3 teaspoons |
| Sugar (optional) | 1 teaspoon |
| To grind: | |
| Fresh coconut | 1/2 cup |
| Coriander (Dhania) Seeds | 1 teaspoon |
| Fennel seeds (Saunf) | 1 teaspoon |
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Serves: 4-6 people
Instructions:
-
Prepare the Sundakkai (Turkey Berries):
Begin by washing the turkey berries (sundakkai) thoroughly. Using a mortar and pestle, gently crush them. Crushing helps reduce the bitterness of the berries, ensuring a more pleasant taste in the final dish. -
Grind the Coconut Paste:
In a blender, combine fresh coconut, coriander seeds, and fennel seeds. Add a small amount of water and blend until you achieve a smooth paste. Set this aside for later use. -
Temper the Spices:
Heat 3 teaspoons of oil in a kadai or deep pan. Once the oil is hot, add mustard seeds and cumin seeds. Let them splutter, signaling the release of their flavors. Immediately add curry leaves and dry red chillies, sautéing for a few seconds until aromatic. -
Sauté Onions and Garlic:
Add the chopped onions to the pan. Sauté them until they turn translucent and soft. Then, add the crushed garlic and cook until the raw smell dissipates, about 30 seconds. -
Cook the Tomatoes:
Add the chopped tomatoes to the pan and cook them until they soften and turn mushy, which will form the base of the gravy. -
Add the Sundakkai:
Now, add the crushed sundakkai (turkey berries) to the pan and sauté for a minute to combine with the onions, garlic, and tomatoes. -
Incorporate the Tamarind Water:
Pour in the tamarind water, stirring everything well. Add the turmeric powder, sambar powder, and salt to taste. Mix the ingredients together and allow them to cook on medium heat until the sundakkai becomes tender and all the flavors meld together. -
Add the Coconut Paste:
Add the freshly ground coconut paste to the pan and stir well to combine. Lower the flame and let the mixture simmer for a few minutes until the kuzhambu thickens and the oil begins to separate from the gravy. -
Final Seasoning:
If desired, add a teaspoon of sugar to balance the tanginess of the tamarind. Stir in the sugar and mix well. -
Garnish and Serve:
Garnish the Pachai Sundakkai Puli Kuzhambu with fresh coriander leaves. Switch off the heat and your delicious turkey berry tamarind gravy is ready to serve.
Serving Suggestions:
Pachai Sundakkai Puli Kuzhambu pairs wonderfully with steamed rice, dosa, or even idli. For a well-rounded meal, serve it alongside a side of Elai Vadam, Healthy Maravalli Kizhangu Bonda, and Cabbage Thoran (Poriyal). The tangy richness of the kuzhambu will complement the other dishes perfectly, creating a satisfying South Indian feast.
Nutritional Information (Approximate per serving):
| Nutrient | Amount |
|---|---|
| Calories | 150-200 kcal |
| Carbohydrates | 12-15g |
| Protein | 3-4g |
| Fat | 10-12g |
| Fiber | 3-5g |
| Sodium | 150-200mg |
| Potassium | 250-300mg |
(Note: Nutritional values are estimates and may vary based on ingredient variations and serving sizes.)
Tips for Success:
- To reduce the bitterness of sundakkai even further, you can soak the crushed berries in warm water for 10-15 minutes before using them in the recipe.
- If you do not have fresh coconut, you can substitute with desiccated coconut, though the texture may differ slightly.
- Adjust the consistency of the kuzhambu by adding more or less tamarind water, depending on how thick or thin you prefer your gravy.
- If you like a spicier version, increase the number of dry red chillies or add a pinch of red chilli powder.
This Pachai Sundakkai Puli Kuzhambu brings the authentic flavors of South India to your table with minimal effort. Enjoy this rich and tangy gravy as a perfect accompaniment to your favorite rice or flatbreads!
