One could not easily believe that Pachai Sundaikkai, mostly grown in our backyards and rarely sold in the markets, are available in the Farmer's Market in US as Thai Eggplants, being used in Thai Cuisines. Every one in our family, especially my daughter simply loves this Sundaikkai Karakuzhambu.
This gravy goes very well mixed with white rice and taken with any side dish meant for rice. Our choice is always the Kootu variety, a gravy popular in the Tirunelveli region as a side dish for rice.
Ingredients :
Pachai Sundaikkai 1/2 cup
Tamarind 1 gooseberry size
Grated coconut 3 tbsp.
Garlic Pods 1/4 cup
Tomato 1
Onion 1
Coriander Powder 2 tsp.
Chilly Powder 1 cup
Salt, Turmeric Powder
To temper :
Oil 3 tbsp.
Mustard, Split Urad Dhal, Curry Leaves
Method :
1. Soak the tamarind in warm water and take three cups of extracts of Tamarind.
2. Heat the oil, add the tempering ingredients and later the sliced Onion , Garlic and later the sliced Tomatoes. Once they shrink in size, add the Sundaikkai,little salt, and saute on medium flame for 5 - 7 mins. till the Sundaikkais are partly cooked.
3. Add the Tamarind water, salt, Turmeric, Chilly and Coriander Powder. Mix well. Let the gavy boil on medium flame for 6- 8 mins. till it reduces to a thick consistency.
Instead of Chilly and Coriander Powder, 3 tsp. of Sambar or Kuzhambu Powder can be added.
4. Grind the coconut to a fine paste, add to the gravy and simmer for 5 mins. Those who want to reduce the coconut can add a little bit of Pottukadalai along with the coconut while grinding.The tasty Sundaikkai Karakuzhambu is ready.
This gravy goes very well mixed with white rice and taken with any side dish meant for rice. Our choice is always the Kootu variety, a gravy popular in the Tirunelveli region as a side dish for rice.
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| Sundaikkai Karakuzhambu |
Ingredients :
Pachai Sundaikkai 1/2 cup
Tamarind 1 gooseberry size
Grated coconut 3 tbsp.
Garlic Pods 1/4 cup
Tomato 1
Onion 1
Coriander Powder 2 tsp.
Chilly Powder 1 cup
Salt, Turmeric Powder
To temper :
Oil 3 tbsp.
Mustard, Split Urad Dhal, Curry Leaves
Method :
1. Soak the tamarind in warm water and take three cups of extracts of Tamarind.
2. Heat the oil, add the tempering ingredients and later the sliced Onion , Garlic and later the sliced Tomatoes. Once they shrink in size, add the Sundaikkai,little salt, and saute on medium flame for 5 - 7 mins. till the Sundaikkais are partly cooked.
3. Add the Tamarind water, salt, Turmeric, Chilly and Coriander Powder. Mix well. Let the gavy boil on medium flame for 6- 8 mins. till it reduces to a thick consistency.
Instead of Chilly and Coriander Powder, 3 tsp. of Sambar or Kuzhambu Powder can be added.
4. Grind the coconut to a fine paste, add to the gravy and simmer for 5 mins. Those who want to reduce the coconut can add a little bit of Pottukadalai along with the coconut while grinding.The tasty Sundaikkai Karakuzhambu is ready.
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