Pachai Sundakkai Puli Kuzhambu–Pachai Sundakkai Kara Kuzhambu

Last week I went to Salem after 10 months. Had a good time with my in-laws and parents. While coming back to Bangalore, my MIL gave me some vegetables that were grown in our house backyard. She gave me some pachai sundakkai / raw Turkey berry too.

After a long time, I am so happy to cook an interesting recipe with pachai sundakkai. Usually I make pacha sundakkai poricha kuzhambu learning from my MIL. But this time, I tried pachai sundakkai puli kuzhambu referring some YouTube channels. It came out so well in the first attempt itself as its more like our arachuvitta vatha kuzhambu.

If you don’t have fresh sundakkai in hand, you can use dried turkey berry/ sundakkai vathal too. It tastes and smells so good. You can make and store this pacha sundakkai kuzhambu in refrigerator and use it for 2 to 3 days. Its taste and flavor improves say by day. 

Friends, do check out this easy and yummy pachai sundakkai puli kuzhambu with step by step pictures. Enjoy mixing with plain rice and serve it with some papad and kootu / poriyal as side dish. You will love it !

Other common names for turkey berry include:

• prickly nightshade
• devil’s fig
• shoo shoo bush
• wild eggplant
• pea eggplant
• susumber

Pachai sundakkai kuzhambu recipe

Pachai sundakkai kuzhambu / Fresh turkey berry gravy for rice.

 

Cuisine: Indian

Category: Kuzhambu recipes

Serves: 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

Gingely oil - 4 tbsp Mustard seeds - 1 tsp Methi seeds / fenugreek seeds - 1/4 tsp Cumin seeds - 1/2 tsp Toor dal - 1 tsp Small onion - 10 OR big onion - 1 (cubed) Garlic cloves - 15 Curry leaves - few Pachai sundakkai / Fresh, raw turkey berry - 1 cup Tamarind - Small lemon size Tomato - 1 (finely chopped) Turmeric powder - 1/2 tsp Sambar powder - 1 tsp Jaggery - 1 tsp Salt & water - as needed To dry roast and grind Coriander seeds / Dhania - 1 tbsp / 3 tsp Grated coconut - 2 tbsp Red chilli - 5 to 7

HOW TO MAKE PACHAI SUNDAKKAI KUZHAMBU

1. Wash and chop pachai sundakkai into two or crush with mortar and pestle slightly. Set aside in water till use.
2. Wash and peel onion, garlic cloves. Chop tomato.
3. Heat a kadai. Dry roast dhania seeds, red chilli and coconut till nice aroma emits. Cool and grind to a smooth paste adding water.
4. Heat the kadai adding oil. Splutter mustard seeds, methi seeds, cumin seeds and toor dal.
5. Saute onion, garlic cloves and curry leaves. Add pacha sundakkai and saute for 5 minutes.
6. Now add tomato and saute till mushy. Add 1 cup of water and cover cook sundakkai for few minutes.
7. Add ground masala paste and 1 cup of tamarind extract. Add sambar powder, salt, turmeric powder and jaggery.
8. Let the kuzhambu boils till oil floats on top. Switch off the flame and transfer to a vessel.
9. Serve with plain rice along with kootu and appalam/ papad.

METHOD - STEP BY STEP PICTURES

Wash and crush the sundakkai lightly or chop into two halves. Keep them in water till use. Wash and chop onion, tomato and garlic cloves. Set aside. Heat a kadai and dry roast coriander seeds, red chilli and grated coconut till nice aroma arises. Let it cool and grind to a smooth paste adding required water. Heat oil in the kadai. Splutter mustard seeds, methi seeds, toor dal or chana dal and cumin seeds. Saute for a minute without burning them. Add onion, garlic and chopped sundakkai. Saute till onion becomes transparent. Sundakkai shrinks and becomes dark green in color. Add tomato and saute till mushy. Add 1 cup of water and cover the kadai. Boil and cook sundakkai is soft and well cooked. After sundakkai is cooked, add 1 cup of tamarind extract, ground masala paste, required salt, turmeric powder and sambar powder. Mix well. Add jaggery. Mix well and check for taste. Boil till oil floats on the top. Kuzhambu will become thick by this time. Check for taste and thickness, add little water if required. Switch off the flame. Transfer the kuzhambu to a vessel and cover it. Serve after 30 minutes to one hour to enjoy its best flavor and taste. Enjoy !

Note

You can add more red chillies and skip sambar powder. Do not burn any spices while roasting. So roast in medium flame patiently. You can skip tomato and add more tamarind if you like.

Do try this yummy and healthy pachai sundakkai kuzhambu. You will love it !

 

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Snake Gourd Dal Recipe – Pudalangai Paruppu Kulambu

Recent days I have been trying varieties of dal recipes for lunch. Snake gourd dal / Pudalangai paruppu kulambu is a simple and easy dal recipe for rice and roti. When I was looking for easy Snake gourd recipes, I came across this snake gourd moong dal recipe in this blog. I loved the simplicity and ease of the recipe and tried it immediately.

Its a quick one pot recipe that can be prepared easily in a pressure cooker. I used both moong dal and toor dal in this recipe. Just add chopped Snake gourd, onion, tomato , ginger, garlic and green chilli to the dals. Pressure cook and mash it. Temper mustard seeds and red chilli in ghee and add to dal. Voila, dish is ready in few minutes !

You can mix this Snake gourd dal in plain rice drizzled with few drops of ghee and have it with any spicy curry as side dish. I prepared Brinjal podi curry and vatha kuzhambu along with it and served with some karasev prepared for Diwali. We had a soul satisfying lunch.

Lets see how to make this simple and quick, one pot Snake gourd dal recipe with step by step pictures.

Snake Gourd Dal Recipe - Pudalangai Paruppu Kuzhambu

Snake Gourd Dal Recipe - Pudalangai Paruppu Kuzhambu for rice

 

Cuisine: Indian

Category: Side dish

Serves: 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Toor dal - 1/4 cup Moong dal - 1/4 cup Snake gourd - 1 (chop into small slices) Green chilli - 1 or 2 (Use 1 for less spice) Big onion - 1 (roughly chopped) Ginger - 1 inch piece (finely chopped) Garlic cloves - 5 Tomato - 1 (finely chopped) Turmeric powder - 1/4 tsp Hing / Asafetida - 1/4 tsp Salt & water - as needed Cooking oil – few drops To Temper Ghee - 2 tsp Mustard seeds - 1/2 tsp Cumin seeds - 1/2 tsp Curry leaves - few Red chilli - 1 To Garnish Coriander leaves - 2 tbsp (finely chopped)

HOW TO MAKE SNAKE GOURD DAL

1. Wash the dal and soak in water for 15 minutes.
2. Wash and chop onion, tomato, ginger finely and Snake gourd into small slices. Set aside.
3. In a pressure cooker base, take the soaked toor dal, moong dal, chopped snake gourd, onion, slit green chilli, tomato, ginger, garlic cloves, turmeric powder, hing, required salt, few drops of cooking oil and water.
4. Mix well and pressure cook in very low flame for two whistles.
5. Open the cooker after the steam is released. Mash it well. 
6. Temper mustard seeds, curry leaves and red chilli in ghee and add to dal.
7. Mix well and boil for few minutes till thick. Garnish with coriander leaves.
8. Serve with plain rice along with a curry / poriyal !

METHOD - STEP BY STEP PICTURES

Wash the moong dal and toor dal. Soak in enough water for 15 minutes. In the mean time, wash and chop onion, tomato, ginger finely. Wash and chop Snake gourd into small slices or cubes as you like. In a pressure cooker base, take the soaked toor dal, moong dal, chopped snake gourd, chopped onion, tomato, garlic, ginger, turmeric powder, hing, salt, a drop of oil and drinking water. Mix well and pressure cook in low flame for 2 whistles. Open the cooker after the steam is released. Mash it well.  If the dal is too thick, add little water and mix well. Heat ghee in a kadai. Splutter mustard seeds, curry leaves, cumin seeds, red chilli and switch off the flame. Add this to the mashed dal. Boil the dal till it thickens slightly. Garnish with coriander leaves and switch off the flame. Serve hot with plain rice adding few drops of ghee. Enjoy !

Note

Soaking the dal helps to cook it mushy. Use drinking water to cook the dal. Adjust the quantity of green chilli based on your taste. You can use moong dal or toor dal alone in this recipe. If you want to make it for chapathi / roti, make the dal thicker and add a tsp of garam masala powder while the dal boils.

Try this easy, Snake gourd dal recipe and enjoy with plain rice!

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Pirandai Kuzhambu Recipe–Adamant Creeper Gravy– Pirandai Recipes

After making Pirandai dosai successfully, I tried this yummy and interesting Tamil nadu style pirandai kuzhambu recipe. Generally Pirandai puli kulambu is prepared by cooking tender adamant creeper stems in tangy tamarind sauce but I prepared it like arachuvitta vatha kuzhambu by freshly roasting and grinding spices along with pirandai as the stems are bit old and dried. Soon I will try to make that version with tender pirandai stems and share it. This version of adamant creeper gravy came out so well. I stored in refrigerator for 3 days and consumed it. Day by day its taste and flavor improved a lot. We all loved it.

As we are grinding Pirandai in this recipe, you cannot find any difference in taste or flavor. It would be more like arachuvitta vathal kulambu. One thing, we should remember is that, for any instant pirandai recipes, it should be sauteed well in oil till its turns pale white in color else you will get itching in the tongue and throat after eating this kuzhambu. Also while cleaning Pirandai, you should apply Sesame oil / Gingely oil all over the hands to avoid itching.

Ok friends, lets see how to make this easy, yummy Pirandai kuzhambu recipe with step by step pictures and video.

Pirandai Kuzhambu / Adamant Creeper Gravy For Rice

Pirandai Kuzhambu / Adamant Creeper Gravy For Rice

Cuisine: South Indian

Category: Side dish

Serves: 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

Cooking oil or Sesame oil - 2 tbsp Mustard seeds - 1/2 tsp Urad dal - 1 tsp Cumin seeds - 1/2 tsp Methi seeds - 1/4 tsp Curry leaves - Few Big onion - 1 OR small onion - 15 Garlic cloves - 20 Sambar powder - 1 tsp Turmeric powder - 1/2 tsp Jaggery - 1 to 2 tsp Salt & water - as needed To roast and grind Sesame oil / Gingely oil - 2 tbsp Pirandai / Adamant Creeper - 1/2 cup (chopped) Methi seeds - 1/4 tsp Chana dal - 1 tsp Urad dal - 1/2 tsp Dhania / coriander seeds - 1 tsp Curry leaves - Few Grated coconut - 2 tbsp Red chilli - 3 Tamarind - big gooseberry size

HOW TO MAKE PIRANDAI KUZHAMBU

1. To clean and chop pirandai, apply sesame oil generously. Peel the ridges of pirandai, chop the edges. Wash it well and chop into small pieces. Set aside.
2. Heat oil in a kadai and saute the pirandai pieces till it turns pale white.
3. Add the other ingredients mentioned under “To roast and grind” and saute well.
4. Grind everything to a smooth paste adding tamarind. Set aside.
5. Heat oil in a kadai. Temper mustard, methi seeds, urad dal and curry leaves.
6. Saute onion and garlic till golden. Add the ground pirandai paste, turmeric, sambar powder,salt and mix well till thick.
7. Add water and make it thin. Mix well. Add jaggery.
8. Boil till oil floats on top and switch off the flame once thick.

METHOD - STEP BY STEP PICTURES

How to clean pirandai :  Apply sesame oil all over the hands. Take the pirandai stem and chop both the ends. Peel the ridges of pirandai and wash well. Chop into 1 inch length pieces. Measure 1/2 cup and set aside. Heat sesame oil in a kadai. Add pirandai pieces and saute till it turns pale white. It takes time to turn color. So saute it patiently. If you don’t saute well, you will get tongue and throat itchy taste in the kuzhambu. After sauting the pirandai, add the other ingredients given under “to roast and grind” and roast them till golden in color. Switch off the flame and grind everything to a smooth paste adding tamarind. Set aside. Heat oil in a kadai and when it gets heated, splutter mustard seeds, methi seeds, urad dal and curry leaves. Add onion, garlic and saute till onion turns transparent. Now add the ground pirandai paste. Add turmeric powder, sambar powder and salt. Saute till it turns thick. Add 1 cup of water and dilute it. Mix well and add jaggery. Let the kuzhambu roll boil till oil floats on top. It becomes thick too. Switch off the flame as soon as it reaches your desired consistency. Transfer the kuzhambu to a bowl and close it with a lid. Enjoy with plain rice drizzling few drops of sesame oil. Store in refrigerator for 2 to 3 days, reheat and serve. Its taste improves day by day.

Note

Adjust the quantity of red chilli and sambar powder as per the taste and tamarind you use. Do not forget to saute the pirandai till it turns white in color else you will get itching in your tongue and throat.

Try this yummy Pirandai kuzhambu and enjoy with plain rice and any kootu or poriyal as side dish. 

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Tomato kuzhambu For Rice, Idli, Dosa and Chapathi

This is my second version of tomato kuzhambu for rice. I have already shared a no onion, no garlic tomato kulambu for rice without tamarind. But this version is completely different from my first one.

 I followed this recipe from Madras samayal YouTube video. This one tastes more like kurma. It tastes great with rice, idli, dosa and even chapathi. Friends, do try this thakkali kuzhambu recipe. You will love it for sure. Now lets see how to make Tamil nadu style tomato kuzhambu recipe for idli, dosa, rice and chapathi with step by step pictures.

Tomato Kuzhambu Recipe

Tomato kuzhambu recipe for rice, idli, dosa and chapathi

Cuisine: Indian

Category: Kuzhambu

Serves: Serves 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 240ml Ripe tomato - 3 Big onion - 2 ( I used 2 medium sized onion) Garlic cloves – 10 nos. Turmeric powder - 1/4 tsp Sambar powder - 2 tsp (adjust) OR Chilli powder + Dhania powder – 1 tsp each Salt and water - as needed To grind Grated coconut - 1/4 cup Fennel seeds - 1/2 tsp Water - to make paste To Temper Cooking oil - 1 tbsp Mustard seeds - 1/2 tsp Urad dal - 1/2 tsp Cumin seeds - 1/4 tsp Cinnamon - 1 inch Cloves - 2 Curry leaves - Few

HOW TO MAKE TOMATO KUZHAMBU

1. Wash the tomato, onion. Chop it finely. Peel garlic.
2. Heat oil in a pressure cooker. Splutter mustard seeds, urad dal.
3. Add cinnamon, cloves and curry leaves. Add finely chopped onion, garlic cloves.
4. Add tomato pieces and saute till mushy. Add salt to quicken the process.
5. Add sambar powder, turmeric powder and saute for a minute.
6. In a mixie jar, grind coconut, fennel seeds to a smooth paste.
7. Add the paste to cooker. Add 1/2 cup to 1 cup water and mix well.
8. Pressure cook in low flame for 1 whistle. Open the cooker after steam is released.
9. Garnish with coriander leaves and serve hot with rice, idli, dosa, chapathi.

METHOD - STEP BY STEP PICTURES

Wash the tomato, onion. Chop finely. Peel garlic cloves. Heat oil in a pressure cooker base. Splutter mustard seeds, urad dal and cumin seeds. Add cinnamon, cloves and curry leaves. Add finely chopped onion and garlic cloves. Saute till transparent. Add finely chopped tomato, sambar powder or chilli powder + dhania powder and required salt. Saute till tomato turns mushy. In the mean time, grind coconut and fennel seeds to a smooth paste adding required water. Add the coconut paste to the mashed tomato. Mix well. Add 1/2 cup to 1 cup of water based on the consistency you like. Close the cooker and keep the flame high. When the steam comes out, lower the flame completely and put the weight valve. Pressure cook in very low flame for one whistle. Open the cooker after the steam is released. Garnish with coriander leaves. Serve hot with rice, idli, dosa, chapathi and idiyappam !

Note

Adjust the quantity of sambar powder as per your taste. Use ripe tomato for best taste. If you use country tomato/ naatu thakkali, you may have to use more sambar powder.

Try this yummy tomato kuzhambu for rice, idli, dosa, chapathi and enjoy !

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Appala Kulambu – Iyengar Appalam Kuzhambu Recipe

 

Last week when I was looking for kuzhambu without vegetables, I made this Iyengar style appala  kulambu for the first time. I never thought a vatha kuzhambu adding fried appalam / papad tastes so good. Its so easy to prepare and also stays good for 3 to 4 days in refrigerator.

Day by day, its taste and flavor got improved when I reheated and consumed it. I am sure this kuzhambu recipe without vegetable, coconut, onion, garlic would be helpful during this lockdown period. Use sesame oil / gingely oil / nalla ennai and fry the papad in oil for best taste.

 Ok friends, lets see how to make this no onion, no garlic, no vegetable, no coconut appala kulambu recipe with step by step pictures.

Appala Kulambu Recipe

Iyengar appala kuzhambu without any vegetables, onion, garlic and coconut.

Cuisine: Indian

Category: Side dish for rice

Serves: Serves 4

Prep time: 5 Minutes

Cook time: 15 Minutes

Total time: 20 Minutes

Chitra Ganapathy

INGREDIENTS

To saute in oil ( 1 cup = 240ml) Sesame Oil - 3 tbsp Appalam / Plain Papad - 3 ( small) Mustard seeds – 1/2 tsp Urad dal – 1/2 tsp Methi seeds – 1/8 tsp Cumin seeds – 1/4 tsp Chana dal – 1 tsp Curry leaves - Few Red chilli - 1 ( pinched into 2)   Hing / Asafetida – a pinch Tamarind – Big gooseberry size Sambar powder – 1 tbsp ( add more based on taste) Turmeric powder – 1/4 tsp Jaggery – 1/2 tsp Rice flour – 1 tsp Water & Salt – as required

HOW TO MAKE APPALA KULAMBU

1. Heat sesame oil in a kadai. Tear the papad into small pieces. Fry the papad in oil.
2. Lower the flame and splutter mustard seeds, urad dal, chana dal, methi seeds, cumin seeds and red chilli.
3. Once the dal turns golden, lower the flame completely. Add turmeric powder, sambar powder, salt, hing and pinched curry leaves. 
4. Saute quickly and add 1 cup of tamarind extract immediately.
5. Add jaggery and boil the kulambu till raw smell leaves.
6. Mix rice flour in little water without lumps.
7. Add to the kuzhambu and boil till it becomes thick and oil starts to float on top.
8. Switch off the flame. Serve with plain rice and enjoy !

HOW TO MAKE APPALA KULAMBU - STEP BY STEP PICTURES

Soak tamarind in 1 cup warm water for 15 minutes and take the extract. Take the papad and tear it into small pieces. Heat sesame oil in a kadai and fry the papad pieces.  Lower the flame and add the mustard seeds, urad dal, chana dal, methi seeds, pinched red chilli, hing and curry leaves. Saute till dal turns golden brown. Lower the flame completely. Add sambar powder, turmeric powder. Mix quickly without burning.  Add 1 cup of tamarind extract. Mix well, add required salt, jaggery. Boil till raw smell of tamarind goes off. If needed, add 1/2 cup more water. Check for taste and add more sambar powder if necessary. Mix 1 tsp of rice flour in 1/4 cup water without lumps. Add to the kuzhambu and boil till it becomes thick and oil starts to float on top.  Switch off the flame. Transfer to a bowl, serve with plain rice with any kootu as side dish.

Note

Adjust the quantity of sambar powder as per your taste.  You can also fry the papad in oil separately and add to kulambu while boiling at the end.

Friends, try this easy, yummy appala kulambu for rice and enjoy  !

 

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Sweet Potato Kuzhambu – Sakkaraivalli Kizhangu kulambu Recipe

Sweet potato kuzhambu / Sakkaraivalli kizhangu kulambu in Tamil is an easy, yummy and quick kuzhambu recipe that can be prepared in a pressure cooker or Instant pot. As sweet potatoes are in season now, I used this veggie which I bought during pongal festival. Even though this is my first try, we all loved it very much. It came out with a perfect blend tangy, spicy and mildly sweet taste. We call it as sweet potato vatha kuzhambu. You can mention it as sweet potato puli kulambu too. 

In my house, we usually pressure cook sweet potato and consume it as such. Sometimes we try poriyal / dry curry with it. This year I wanted to try some easy and yummy recipes with it. As a first step, I tried this sweet potato puli kuzhambu recipe. Soon I will share more sweet potato recipes. Friends, do try this yummy sweet potato kulambu in pressure cooker and let me know your feedback.

Sweet potato kuzhambu / Sakkarai valli kizhangu recipe

Sweet potato puli kuzhambu for rice

Cuisine: South Indian

Category: Kuzhambu recipes

Serves: 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Sweet potato - 1 (medium sized) Tamarind – Small lemon size Big onion - 1 (chopped finely) Garlic cloves - 10 (chopped finely) Curry leaves - Few Sambar powder - 1 tbsp (adjust as per taste) Turmeric powder - 1/4 tsp Jaggery - 2 tsp (optional) Salt - as needed Rice flour – 2 tsp (Mix with 1/4 cup of water) To temper Gingelly oil - 2 tbsp Mustard seeds - 1/2 tsp Methi seeds / fenugreek seeds – 1/4 tsp Cumin seeds – 1/2 tsp Urad dal - 1 tsp Toor dal - 1.5 tsp

HOW TO MAKE SWEET POTATO KUZHAMBU

1. Wash and peel the sweet potato. Chop into big cubes. Soak tamarind in 1 cup of warm water for 10 minutes.
2. In a pressure cooker, heat oil. Temper the ingredients given under “To temper”.
3. Saute onion, garlic cloves and curry leaves. Once its transparent, add sweet potato cubes.
4. Add sambar powder, salt and turmeric powder. Saute for a minute.
5. Add 1.5 cups of tamarind extract. Mix well and pressure cook in low flame for one to 2 whistles.
6. Open the cooker after steam is released. Mix well and boil if its too watery.
7. Serve hot in desired consistency. Enjoy with plain rice and papad !

SWEET POTATO KUZHAMBU - STEP BY STEP PICTURES

Soak tamarind in 1.5 cups of warm water for 10 to 15 minutes. In the mean time, wash and peel sweet potato. Chop into big cubes. Set aside. Chop onion, garlic, curry leaves finely.   Heat 2 tbsp gingely oil in a pressure cooker base (Use small burner if using small sized cooker). Once its hot, splutter mustard seeds, methi seeds, cumin seeds, urad dal and toor dal. Saute in medium flame till dals turn golden brown. Add chopped onion, garlic cloves and curry leaves. Saute till transparent. Add sweet potato cubes and mix for a minute in low flame. Add sambar powder, turmeric powder and salt. Mix quickly without burning. Add 1.5 cups of tamarind extract and jaggery.  Take 2 tsp rice flour and dilute in 1/4 cup of water. Add to kuzhambu. Mix well and check for taste. Add more sambar powder, salt if required. Close the lid and keep the flame high till steam comes out. Now put the weight valve and lower the flame completely. Pressure cook in low flame for one to two whistles. Open the cooker after the steam is released naturally. Check the consistency. If its too thick, add some water and give a boil. If its too thin, boil for few minutes till it becomes thick. Switch off the flame and serve hot with plain rice drizzled with gingely oil. Enjoy !

Note

Do not add more water while pressure cooking. Kuzhambu will become watery. Use small burner for small sized cooker. Adjust the quantity of sambar powder as per taste. Adjust the quantity of water as per the consistency you like. Addition of jaggery helps to give mild sweetness to the kuzhambu. Skip if you don’t like it. Sweet potato doesn’t turn mushy as we are cooking in tamarind extract.

Try this easy, yummy sweet potato kuzhambu for plain rice and enjoy !

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