Pachhai Green Sundakkai Kuzhambu

Name: Pachhai Green Sundakkai Kuzhambu
Cuisine: Indian
Ingredients: 1 cup Green Sundakkai; Tamarind big shape ball; 1/2 tsp Mustard seeds; 1/4 tsp Fenugreek/mustard seeds; Pinch asafoetida; 1/2 teaspoon red chilli powder; 1/4 tsp turmeric powder; Salt as per taste; Little jaggery Optional; Few Few curry leaves; as needed Sesame oil; IngredientsTo roast and grind; 2 tbsp Coriander/ dhaniya seeds; 1 tsp Chana dal; 2-3 red chilli; 1/2 tsp black pepper; 1.1/2 tsp coconut grated

Gayatri Balaji @gayatri100

Pachhai Green Sundakkai Kuzhambu

Gayatri Balaji @gayatri100

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Ingredients

1 cupGreen Sundakkai
Tamarind big shape ball
1/2 tspMustard seeds
1/4 tspFenugreek/mustard seeds
Pinchasafoetida
1/2 teaspoonred chilli powder
1/4 tspturmeric powder
Salt as per taste
Little jaggery Optional
FewFew curry leaves
as neededSesame oil
IngredientsTo roast and grind
2 tbsp Coriander/ dhaniya seeds
1 tspChana dal
2-3red chilli
1/2 tspblack pepper
1.1/2 tspcoconut grated

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Steps

1

Soak tamarind in hot water.
2

Wash the sundakkai well and crush them using a pestle.This step is important to remove the seeds and bitterness from the sundakkai.The extra seeds are shown in the pic that is after crushing the sundakkai.
3

In a heavy bottom pan add sesame oil.Add mustard seeds,methi and pinch of hing.
4

Add that washed and crushed green sundakkai,few curry leaves to the pan and fry till it gets little soft and it's colour will change a bit.
5

Now add the tamarind extract from the soaked tamarind and add little turmeric powder,red chilli powder,salt and allow it to boil.
6

Meanwhile roast all the given above ingredients.Roast the grated coconut slightly on a very low flame. Now transfer all the ingredients to a mixer jar. Add little water and grind it to a fine paste.
7

Add this paste to the boiling tamarind and sundakkai in the pan.Also add little jaggery to it.Boil till raw smell goes away and gravy thickens.
8

The Sundakkai Kuzhambu is ready.Transfer it to a bowl and serve with hot rice and appalam or papad.