Friday, September 7, 2012

Sundaikai vathal kulambu / Dried turkey berry tangy gravy

This sundaikai vatral kulambu is how we make in our home. There are many methods of making this kulambu. Our way of making is simple and easy to make. Use  of Gingelly oil gives unique taste to the kulambu.I had fond memories of my child hood related to this gravy. This i learnt from my mom.
 Requirements :
 Sundaikai vatral – ½ cup
Sambar powder – 2 tsp
Tamarind – lemon size
Shallots – 10
Garlic – 6 cloves
Salt as required
Gingelly oil – 2 tbs
Mustard seeds – ½ tsp
Curry leave – a sprig
Cumin – ½ tsp

Method :
 Soak the tamarind in two cup of water. Extract the tamarind juice.
Heat oil in a pan, add mustard seeds and allow to splutter.
Add cumin seeds and allow to splutter.
Add the chopped shallot and curry leaves. Sauté well.
Add the vatral and fry till turns brown.
Add the sambar powder and salt , fry for few minutes.
Add the tamarind extract and required salt.
Simmer and cook for fifteen minutes till oil oozes on top.
Add freshly ground coconut paste at this stage.
Add fresh gingelly oil on top after taking off from flame.
Serve with plain rice and appalam.

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