PACHAI SUNDAIKKAAI ARAICHUVITTA KUZHAMBU - Weekend Special

Yet another typical South Indian brahmin style recipe is this spicy curry. Different versions are all around the web portals. This one is a special one, from my mother-in-law. I have retained the Tamil title as it is so iconic with its name.  It means ' blended (spices ground) curry'. 

This is a best recipe to try with plain cooked rice with papadums and any raitha (pachchadi).  The best side dish to this is a form of cooked veggies, especially with lentils.  I will post this recipe later.

I have used turkish berries, commonly known as Sundaikkai - the green euphorbiaceas that have leaves resembling the leaves of an egg plant - such a common backyard plant in South Indian homes. A must try for traditional Southie fans. To know more click here.
I have something interesting to share. One of my daughter's teachers had attempted this recipe and gave me a positive feedback on Oct 11th 2019. Interestingly. Sundaikkai Araichivitta Kuzhambu was part of the dinner menu served to the Chinese President Mr. Xi Jinping at the India - China summit held at  Mahabalipuram on Oct 11th and 12th 2019 hosted by our Honorable Prime Minister Mr. Narendra Modi.  That was a coincidence and I was amused. Click here   to have a look at the dinner menu for the event. 

Preparation Time: 15 min

Cooking Time: 10 min
Serves : 4
Category: Main course
Recipe Cuisine: South Indian
Recipe Level: Medium
Spice Level: Spicy
Source: MIL

INGREDIENTS

• 1 cup fresh green Turkey berries
• 2 tbsp coriander seeds
• 1 tsp toor dhal / 
• 1 tsp channa dhal
• 2 tbsp  grated coconut (fresh or desiccated)
• 2 -3 flakes of compounded Asafoetida
• 4 red chillies
• 2 green chillies (slit)
• 1 tsp rice
• 1/4 tsp fenugreek seeds
• 1 tsp mustard seeds
• 2 -3 sprigs curry leaves
• 1/4 tsp turmeric powder
•  salt, as required
• 1 tbsp jaggery
• 2 cups tamarind extract
• 3 tsp Oil

METHOD

• Wash the Turkey berries and only slit them. Do NOT cut them into halves though.  Keep it immersed in water until use.
• Heat 1 tsp oil in a Kadai and fry asafoetida till it puffs up. Add Coriander seeds, red chillies, Toor dhal, Chana Dhal, rice and fenugreek seeds and fry until a nice aroma wafts. Switch off and transfer to a plate to cool.
• Add Coconut and cumin seeds to the roasted spices and grind to a coarse paste by adding little water.
• Heat 1 tsp oil in a Kadai and throw in the slit berries and green chillies. Add a dash of salt and 1/4 tsp turmeric and curry leaves and saute until it softens.
• Pour the tamarind extract, add salt and jaggery and cook for a while. When the berries have cooked well in the extract, add the ground spice paste and mix well to thicken.
• When it comes to a roaring boil, switch off. Heat 2 tsp oil and splutter mustard seeds and more curry leaves if required and add it to the Kuzhambu.
• Serve hot with rice and a dollop of ghee.

NOTES

• Note that this recipe does not have any cooked dhal added to it. So, the consistency is different from the regular Sambhar.
• Turkey berry has a  mild bitter taste. If you do not prefer using these replace with ladies fingers,  yellow pumpkin or egg plants.