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April 9, 2009

SUNDAKKAI PORITHA KUZHAMBU / PEA AUBERGINE GRAVY

Sundakkai

It is also known as  Devil's Fig, Prickly Nightshade, Shoo-shoo Bush, Wild Eggplant, Pea Eggplant, susumba, boo, terongan, tekokak, berenjena cimarrona, berenjena de gallina, berenjena silvestre, tabacón, pendejera, tomatillo, bâtard balengène, zamorette, friega-platos, sundaikkai (Tamil: சுண்டைக்கா), makhua phuang (Thai: มะเขือพวง)

I learnt this recipe from my aunty (MIL).Most of us use sundakkai vathal in vatha kuzhambu or fry and eat as it is for curd rice.This is a different recipe with fresh sundakkai and i like this very much.U can try this , it doesn’t taste bitter:)

sundakkai poritha kuzhambu

Ingredients:

  • Sundakkai – 1 cup
  • Moong dal – 1 – 2 tbsp
  • Tamarind – Medium gooseberry size
  • Sambhar powder – 1 tsp ( u can use any sambhar powder )
  • Tomato – 1 no (Chopped)
  • Turmeric powder – a pinch
  • Salt & water – as needed.

To season:

  • Mustard seeds – 1/4 tsp
  • Urad dal – 1/2 tsp
  • Curry leaves – a sprig
  • Oil – 1 tbsp

To Grind:

  • Grated coconut – 1/4 cup

Method:

  • Wash the sundakkai and remove the stem.Cut into two halves and soak in water so that the color doesn’t change.

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  • Heat a kadai with 1 tsp of oil  and saute the sundakkai till it turns light greenish white and gets shrunken & slightly reduced in quantity.

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  • Now Pressure cook the sundakkai along with moong dal and chopped tomato .
  • Mean while soak the tamarind in water and extract the juice from it.Add the sambhar powder , salt  and a pinch of turmeric powder to it.Keep aside.
  • Grind the coconut with water and make it to a paste.Set aside.
  • Once the sundakkai and dal gets cooked, add the tamarind extract mixture to it and let it boil for 5 – 7 mins.Add water if necessary.
  • Now add the coconut paste and boil for sometime till the gravy becomes thick(should not be too thick like kootu at the same time not too watery .)
  • If u feel the water is more, u can add little rice flour/corn flour to make it thick.
  • Finally, temper with all the items given under “to season”.

Healthy sundakkai poricha kuzhambu is ready to serve.

Mix with plain rice and ghee and accompany with papad /vaddam. It tastes excellent!!

Sundakkai kuzhambu with vadaam!1

This Tanjore district - village special recipe goes to Grammathu kaimanam event by shama.

paddy-field

KITCHEN CLINIC

Sundakkai

In Tamil Nadu, the fruit is consumed directly, or as cooked food like Sundaikkai Sambar, Sundaikkai Poriyal, Sundaikkai Aviyal. After soaking in curd and drying, the final product is fried in oil as Sundaikkai vattral.

It contains Vitamin E & K.

In siddha medicine on of the traditional systems of India ,Sundaivattral Choornam is used to improve digestion.

Other uses

The wood is soft and light and of little use except for emergency fuel.

Extracts of the plant are reported to be useful in the treatment of hyperactivity , colds and cough , pimples, skin diseases, and leprosy .


28 comments:

  1. I have a sundakkai plant in my backyard. I make a different kuzhambu. I will try your version next time. I love to cook with fresh sundakkai.

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  2. Mmm love sundakkai. Kuzhambu looks yummy. iam not able to find it here...

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  3. Thank u dear....I love fresh sundakkai........looks yummy

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  4. yummy yummy delight, my favourite..!

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  5. New to me. Never heard of this veggie before. Recipe looks yum.

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  6. HI Chitra,
    New to me thanks for the recipe.

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  7. WOW!! Never seen these in green, I have a dry pack of these called vatral or something but never cooked with these so far. Dish looks so yum! :)

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  8. sundakka kozhambu pudhusaa irukku; what is that new type of appalams (white noodle shaped)? i have never seen appalams of that kind? Is it javvarissi?

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  9. God I used to hate sundakkai growing up....its dried form in vethal kuzhambu ruined the taste in my mouth with its bitterness. But now I am fine with it :) This looks healthy and delish :)

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  10. Hai i love this curry.At my moms house we have these plant in the backyard.But here we cant get the fresh.We call this Ustikkayalu in telugu.do we get in us?

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  11. This is totally new to me! It looks so interesting . . . !

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  12. Sunddakai kulambhu, mmm aromatic one... I never half them for the fear that they would turn bitter shall try your way next time...

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  13. New to me chitra...Looking nice..

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  14. Thanku all dearies:)
    @akal,thanks.That is rice vadaam with a different shape like murukku.Bought it from grocery shop:)

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  15. New recipe to me. Looks nice! Loved ur detailed explanation :)

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  16. i dint know that was what sundaikkai was called in english!! thanks! i have only the dried ones, dont have fresh sundaikkai, but defenitely worth a try if i get hold of some!

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  17. Lovely dish Chitra..i loved that thik gravy..ur dishes are always so new to me..:)

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  18. Being years i ve tasted. My granny makes the kootu! Delicious :)

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  19. delicious recipe chitra...will try it soon...

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  20. i have always seen it being used in its dried form..kozumbu with fresh ones sounds good..

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  21. Its been long time i made this. Urs looks delicious and yummy.

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  22. Sundakkai kuzhambhu is making me drool... My mom make's this.. Looks delicious!

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  23. simple,nutritious and yummy!

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  24. hi, this is a new recipe to me..looks delicious and also nutritious as u mentioned!

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  25. I remember,when amma makes this I will literally cry when I am eating :P
    Anyway,now I already longing for this:) Nice entry for the event

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  26. I love sundakkai...been a while since i had them...we don't get them here...Your kuzhanbu looks yum Chitra...perfect with papad.

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  27. gooood taste &healthy so i prefer to have weekly once

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