SUNDAIKKAI KULAMBU

INGREDIENTS:

Fresh sundaikkai  1/3  cup

Big onion  1

Tomato  1

Grated  coconut  1/4  cup

Red chillies  3 to 4

Cumin seeds  1 tsp

Fenugreek  1/2  tsp

Coriander seeds  1 and 1/2  tsp

Garlic  4 flakes

Thick Tamarind paste  1  tbsp

Salt

Turmeric powder  1/4  tsp

Asafoetida   A pinch

Mustard seeds  1/2  tsp

Urad dhal  1  tsp

Bengal gram  2  tsp

PREPARATION METHOD:

Crush open every sundaikkai and add it to a bowl of salted water.

Remove seeds from sundaikkai and wash 2 to 3 times.

Drain the water completely.

Cut onion and garlic lengthwise.

Grind coconut, red chillies, coriander seeds and fenu greek with sufficient water.

Add cut tomato and grind well.

Add 2 tbsp of oil to a hot pan.

Add mustard seeds, urad dhal, bengal gram, cumin seeds and asafotida.

When bengalgram turn golden add onion and garlic and fry for a minute in high falme.

Now add sundaikkai and fry in high flame for 2 to 3 minutes.

Add tamarind paste and sufficient water along with turmeric powder.

Mix well and close the pan with a lid and cook in medium flame.

When sundaikkai is cooked, add the ground paste and salt.

Mix well and let it boil for a minute in medium flame.

Switch off the heat and serve with white rice and ghee or gingelly oil.