sundaikai kulambu pulikulambu/சுண்டைகாய் புளி குழம்பு/Chettinad Pachai sundakkai puli kulambu

PREPARATION:

1. Wash the sundakkai well and crush it using mortar and pestle. Crushing is important to remove bitterness.

2. Take a pan add 1 tbsp of oil and roast coriander seed,small onions, garlic, coconut and tomatoes in a blender. Add little water and grind into coconut paste. Keep aside.

METHOD:

1. Heat oil in a Kadai, add mustard seeds and cumin seeds,channa dal, urad dal, fenugreek seeds. Once it splutters add curry leaves and red chilli.

2. Add sliced onion and saute well until it turns translucent. Add crushed garlic and saute until raw smell goes.

3. Add the crushed sundakkai and saute for a minute.

4. Add turmeric powder, chilly powder, sambar powder and required salt.

5. Stir and cook in medium flame until oil seperates and sundakkai gets cooked.

6. Add the coconut mixture and mix well. Reduce the flame to low and cook for few minutes until it becomes thick.

7. Now add the tamarind juice and mix well. Garnish with coriander leaves. The sundakkai kulambu is ready.

Chettinad Pachai sundakkai puli kulambu

8. Serve it hot for cooked rice along with vadam or appalam.

Chettinad Pachai sundakkai puli kulambu