Turkey berry kulambu, generally we make Sundaikkai vatha kulambu using dried turkey berries. But this Kara kulambu recipe is using fresh sundakkai, we call it as pachai sundakkai. It also known as shoo bush, prickly nightshade or devil’s fig. It has slight bitter taste but when cooked the right way can lead to many scrumptious dishes. It has more health benefits such as, promotes digestion, treats anemia, manages Diabetes, it regulates menstruation, helps in heart wellness, effectively combats fever, it also promotes kidney functions and improves immunity. Turkey berry kulambu is spicy is easily goes with steamed white rice, with simple pappad. use bright green berries with slightly soft skin. Detach the small stalks, gently crush the berries using mortar & pestle or cut into two using a knife. Keep them immersed in water with little curd and clean them until woody seeds settle to the bottom. Sundaikkai Kulambu is a delicious, tangy South Indian style kara kulambu prepared with fresh turkey berries along with kuzhambu masala podi, tamarind, onion, tomatoes and coconut You can store this sundaikkai kulambu in refrigerator and use it for 2 to 3 days. Its taste and flavour improve day by day.
Watch Sundaikkai Vatha kulambu recipe in Tamil.
Pachai Sundakkai Puli Kuzhambu Recipe (Turkey Berry Tamarind Based Gravy)
Ingredients
How to make Pachai Sundakkai Puli Kuzhambu Recipe (Turkey Berry Tamarind Based Gravy)
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Take 1 cup of turkey berry remove the stems and wash thoroughly.
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Take water with little curd in another vessel, to avoid blackening of cut turkey berry.
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To get nice texture and taste roughly crush all turkey berries using mortar and pestle and put in to curd water.
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Take small lemon sized tamarind and soak in hot water.
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Heat the pan with gingelly oil.
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Add mustard seeds, fenugreek seeds. Allow mustard seeds to splutter and fenugreek seeds turns golden brown color.
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Add whole small onions, garlic cloves and few curry leaves.
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Sauté until all get cooked in oil itself.
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Now add roughly crushed turkey berries.
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Sauté in medium flame for 5 minutes to decrease the bitter taste of turkey berry.
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Add roughly chopped tomatoes sauté until it become mushy.
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Now add kulambu podi, red chilli powder sauté well till oil get ooze out from masala.
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Now add tamarind water and required water.
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Add natural sea rock salt mix them well.
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Allow to boil for 5-6 minutes in medium flame.
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Add thick coconut milk.
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Cover and cook for another10 minutes in medium flame. In between Stir the kulambu to avoid settle down in the bottom of the pan.
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When oil separates around the pan from kulambu, switch off the flame.
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Tangy and spicy Turkey berry kulambu is ready for serving.
