Tuesday, July 15, 2014

Sundaikai Vathakhuzhambu

This is an authentic Tam Brahm recipe. Sundaikai(fresh one not vathal)is very healthy as it contains a lot of iron.That's why we put the vegetable after chopping in to the water as it gets oxidized very fast. Many people don't take it as they think it tastes bitter.Sundaikai when cooked properly in an appropriate recipe really tastes very good with 0% bitterness.I generally make either Sundaikai poricha kootu or Sundaikai vathakhuzhambu.This recipe is tangy and spicy and goes well paruppu podi rice or curd rice.

Preparation time:20 mins


Sundaikai split into two or crushed slightly- 50 grams
Tamarind - lemon size
Sambar powder- 21/2 tbsp
Turmeric powder-1 tsp
Hing-1 tsp
Gingelly oil-2 tbsp
Salt - to taste
Jaggery- 1 tsp 

To temper:
Mustard-1 tsp
Fenugreek - 1 tsp
Dry chillies- 2
Curry leaves-few


1.Heat oil in a Kadai and add the tempering ingredients to it.
2.After it splutters,add the fresh split Sundaikai and sauté it in oil.

3.After a minute of sauteing, add tamarind juice ( tamarind dissolved in 11/2 cup water) and add turmeric powder,salt,sambar powder and hing to it.

4.Allow it to boil until the mixture reaches a thick gravy consistency.

5.Once it thickens, add jaggery and remove from flame.Serve hot with plain rice and fried Papad or with paruppu podi rice or curd rice.

*Use only gingelly oil as it renders a good flavour.
*If you feel the gravy has not thickened, then you can add 1 tsp of rice flour dissolved in a tbsp of water at last.This helps the gravy to thicken.
*Adjust sambar powder slightly according to the tanginess of your tamarind.
*Sautéing Sundaikai is must as it becomes soft and bitter free.    

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