Sundakkai-Vathakuzhambu

#SundakkaiVathakuzhambu : #Vathakuzhambu is commonly prepared using brinjal   [ katharikkai ], drum stick [ murungaikkai ], yam [ senai kizhangu ], broad beans [ mochai ], cowpea [ karamani / thatta payaru ], chick peas [ kondakadalai ] and pea eggplant [ sundakkai ]. Generally dried sundakkai is used in the preparation of vathakuzhambu. But fresh sundakkai can also be used for the recipe.

It is called Devil's fig, Prickly nightshade, Turkish berry, Wild eggplant, pea eggplant in English. The scientific name is Solanum torvum.
#Sundaikkai tastes like brinjal but slightly bitter than that. It is commonly dried in the Sun to make vathal. 

Ingredients :
1/4 Cup	Sundakkai [ pea eggplant ]
1/4 Cup	Garlic peeled
1/4 Cup	Small onion peeled
1 small size	Tomato chopped
10 - 15	Curry leaves
Big Amla size	Tamarind
Powders :
3 Tsp heaped	Sambar powder
1 Tsp	Coriander powder
1/2 Tsp	Araithuvitta kuzhambu powder [ optional ]
2 pinches	Turmeric powder
2 Tsp	Salt [ adjust ]
To temper :
3 Tsp	Gingelly oil
1/2 Tsp	Mustard seeds
small piece	Asafoetida
2 Tsp	Bengal gram
3 Tsp	Peanut [ ground nut ]

A small piece or 1/2 Tsp Jaggery [ optional ]

Method :

Soak tamarind in lukewarm water.

Wash sundaikkai and remove stem.

Cut into halves and put in a bowl containing water.

Chop garlic and onions nicely.

Heat a kadai on a stove over medium flame with oil.

After crackling mustard seeds add asafoetida piece, bengal gram and peanut.

Add curry leaves once bengal gram turns golden color.

Now add garlic and onion.

Saute for half a minute.

Now add chopped tomato and saute until soft.

Then add halved sundaikkai and turmeric powder.

Saute for two minutes.

Now add Sambar powder, coriander powder and Araithuvitta kuzhambu powder.

Mix well for half a minute adding enough salt and then add 1/2 cup of water.

Close the kadai and allow to cook sundaikkai till soft.

Finally squeeze out pulp from tamarind with half a cup of water and pour into boiling kuzhambu.

Add 1/2 cup of water and 1/2 Tsp of jaggery.

Mix well and allow to simmer till oil starts floating over the surface of the kuzhambu.

Adjust salt and mix well.

Transfer into a serving bowl.

An excellent accompaniment for paruppu sadham [ lentil mixed rice ] and keerai masiyal sadham.
It can also be mixed with rice adding a dash of gingelly oil [ till / sesame oil ] and relished with curry.
It tastes very good with curd rice.

Other related recipes you might like to try

Senai kizhangu vathakuzhambu	Manathakkali vathakuzhambu	Karamani [ cowpea ] masala curry
Vazhaipoo [ banana blossom ] Kuzhambu	Tomato bhindi curry

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Thengai-Poondu-Milagai-Podi

#ThengaiPoonduMilagaiPodi  #CoconutGarlicChillyPowder : It is always a great pleasure to have hot & soft Idli  with gingelly oil [ sesame oil ] soaked spicy garlic milagai podi as an accompaniment. The soft Idli  with spicy poondu milagai podi [ garlic milagai podi ] is one of the favorite combinations of many people. Those who can't take spicy food can have idli with its poor cousine, thengai poondu milagai podi.
The method of preparation is just like that of garlic milagai podi. Additionally dried coconut - copra has been included to mellow down its spiciness.

Ingredients :
20	Red chilly
1/4 cup	Copra [ dried coconut ]
10	Garlic cloves
1 Tsp	Salt [ adjust ]
1/2 Tsp	Gingelly oil [ sesame/till oil ]
20 - 30	Dried curry leaves [ optional ]

Method :

Heat a kadai with oil on a stove over slow flame.

Add 1/8 Tsp of oil and then the red chilly.

A pinch of salt is added to avoid pungent fumes from chilly affecting our nostrils.

Keep stirring till chilly turns dark red in color and slightly charred.

Transfer on to a plate and allow to cool down.
First grind the copra coarsely using a mixie.

Then take roasted red chilly, salt and curry leaves in a mixie jar and grind coarsely.

If the jar becomes hot wait for a while to cool down.

Now add garlic cloves with skin and run the mixie for a minute or till garlic blends together.

The spicy n aromatic garlic milagai podi is ready.

Serve along with Idli and dosai.

Serving method : 

Place half a teaspoon of podi in a plate.

Pour a spoon full of gingelly oil [ sesame/till oil ] and mix well using forefinger.

Enjoy well with Idli or dosai.

You might also like to try

Coriander powder for rice

Flax seed idli milagai podi

Flax n poduthalai powder for rice

Idli milagai podi

Pepper [ milagu ] powder

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