Friday, April 5, 2019

Pachai Sundakkai Kulambu (Fresh Turkey Berry Curry)


Not only fish curry (South Indian Style Fish Curry). In fact, any curry for the matter in my house? A must. Yes. Without a doubt. Not for me though. I am okay in exploring various types of dishes, but for my Indian other half-half I have been faithfully married for the last 17 years? Curry, curry and curry (Mushroom/Kaalan Sour Curry) for every other meal (Spinach Chickpea Curry, Brinjal Curry & Vegetable Kadhi). Basically, no curry, no food hunger or food happiness for him. Perhaps, if I am not mistaken, can I take it as, its the same curry cooking story in your house as well if you are married to a typical Indian man (Navratan Korma & Pavakkai/Bitter Gourd Puli Kuzhambu)? Unless, of course, your husband don't mind cooking his own curries (Okra Curry & Drumstick Sambar/Dhal Curry) and he also lovingly cooking meals for you too. Anyhow, whether you are the chef at home or its your spouse, this pot of Nava K invented Pachai Sundakkai Kulambu/ Fresh Turkey Berry Curry. A power house, spicy, tangy vegetarian authentic Indian style curry. Sincerely worth being made in your kitchen too. Trust me, won't let down your and your loved ones tastebuds.


Ingredients
1 packet Fresh Sundakkai/Turkey Berry/Terung Pipit - remove berries from stems and lightly give a smash (just a light crack)
Kashmiri chilli powder - as needed
1 to 1/2 tsp ready made/store bought sambar powder -
1 tsp ginger paste (or chopped ginger)
1 tsp garlic paste (or chopped garlic)
1 large red onion - chopped/sliced
2 tomatoes - sliced
Some curry leaves
1 tsp halba/fenugreek seeds
Palm sugar/Gula Melaka - as neede
Tamarind juice - as needed
3 to 4 tbsp oil
1 tbsp gingerly oil (optional)
Salt

Method
Heat oil.
Add ginger paste, garlic paste and onion.
Sweat these ingredients.
Add curry leaves.
Stir.
Add tomatoes.
Stir.
Tip in chilli powder.
Stir till aromatic and oil floats.
Add fenugreek seeds.
Stir.
Add berries/sundakkai.
Stir (1min).
Pour water -as much as for enough gravy.
Simmer.
Season with sugar and salt.
Add tamarind juice (taste first before adding).
Now, tip in sambar powder.
Stir and simmer curry for another 1 to 2 mins.
Off the heat and stir in gingerly oil.











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