link rel = "image_src” href=”preview-image-here.jpg” / expr:content='data:blog.metaDescription' link rel = "image_src” href=”preview-image-here.jpg” / expr:content='data:blog.metaDescription' Sukanya's musings: SUNDAKKAI CURRY

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Sunday, October 15, 2006


Sundakkai has excellent healing properties, due to this, it is excellent for the post partum period. My grandmother used to say that it can heal internal wounds and works well for children who are suffering from worms in the stomach. This curry doesn’t have many spices. Do try this recipe.

Fresh Sundakkai - 250 grams (Refer to photo on your right for a picture of Fresh sundakkais)
Mustard seeds - 1 tsp
Udad dal - 1 tsp

Green chillies – 1-2 broken into 2 halves
-1/4 tsp
Asafetida (Hing) - a small pinch
Cooking oil - 1 tbsp
Salt as per taste.

Pluck our the sundakkais from the stem, so that u get only the sundakkai balls. Wash the sundakkai balls well.
In a Kadhai (wok), Add oil, when it is hot, Add the mustard seeds and
when they begin to crackle, Add the udad dal, wait till udad dal is light pink in colour, then add the green chillies. When the green chillies are slightly fried, Add the sundakkais. Now add turmeric, asafetida and salt. Mix well and cover the kadhai with a lid. Don’t add water, let it cook in its own juices. Keep the gas on a low flame. Sundakkai has a tendency to cook very fast. To check if it done. Remove one sundakkai and press lightly, if it gets squashed, u will know that it done, let all the juices be totally evaporated and fry for another 2-3 minutes. Serve hot with Rasam and Rice.

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