Sundakkai(Bhankatiya, in Hindi) is known for its healing properties. It is slightly bitter in taste and helps in proper digestion. It destroys intestinal worms and bacteria. Malai sundakkais are less bitter than naatu sundakkais.
NOTE: Turkey berries (Sundakkai) should be cleaned and de-seeded before cooking. This kozhambu is made with raw sundakkais and not with the dried sundakkai vathal. A separate post on cleaning sundakkais will follow.
This kozhambu is mixed with rice alongwith gingelly oil and packed for travel. THIS KOZHAMBU WILL NOT TASTE BITTER,***AS WE SAUTE BEFORE & ARE ADDING THE BERRIES ONLY WHEN HALF DONE.
Raw turkey berry (sundakkai) - 1/2 cup
Tamarind - a lemon sized ball
Sambhar powder - 1 tsp.
Fenugreek seeds powder - 1/2 tsp.
Toor dhal - 1/2 tsp.
Turmeric powder - a pinch
Mustard seeds - 1/2 tsp.
Oil - 2 tablespoons
Salt - as per taste
Curry leaves - few
Dry roast a handful of fenugreek seeds and powder it. (This can be preserved & used while making vendaya kozhambu). We need only half a spoon of this for this kozhambu.
Soak tamarind in water and extract pulp. Keep aside.
Heat a spoon of oil in a pan, saute the raw sundakkai with little salt and keep it aside.***
In a heavy bottomed pan, heat oil and add mustard seeds. When it splutters, hing, turmeric powder, toor dhal, and curry leaves . Now add the sambhar powder, vendaya powder and slightly saute it being careful not to burn it. Immediately pour in tamarind extract alongwith salt. Allow it to boil. When the raw smell of the tamarind is diffused,*** add the sauteed sundakkais and again boil it till thick.
Malai sundakkai vendaya kozhambu is ready to serve with rice and goes well with roasted papad or appalam.