Tuesday, October 29, 2013

Pachai Sundikkai ( Thabatu or berries ) Kozhambhu

I chanced to see berries or Thubatu or Pachai Sundaikai in the market yesterday. Just bought it because I wanted to make cook something interesting out of it. Did some quick asking around from elders and made this Kozhambhu. Kozhambhu is what the Tamilians mix with rice and eat. It is soupy or gravy in general.

Here is your recipe for making Sundaikai Kozhambhu.

Ingredients:
Green Sundaikai - 10 or 15
Tamarind Paste - one cup if made from old tamarind ( dark in color usually) or two cups if made from new tamarind ( beautifully brown colored)
Sambhar powder - 1 table spoon
Salt to taste.
Powdered Jagerry - one spoon.
Turmeric powder - 1 pinch

Seasoning :
Curry leaves, mustard seeds, fenugreek seeds, gram dal, asafoetida, red chilly, Gingelly oil for best results. If not available use refined oil.

Here is how you make Pachai Sundaikkai Kozhambhu:

  1. Slit the berries into two and soak them in tamarind water ( soak some tamarind in water and use the extract) for five to ten minutes. Discard the water.
  2. In a cooking pan heat one table spoon of oil.
  3. Add Mustard seeds. After they splutter add the rest of the items listed under "Seasoning".
  4. Add the soaked berries and fry until the green color fades indicating that the berries are cooked.
  5. Now add the tamarind paste.If too thick add a little water to make it soupy.
  6. Add turmeric powder, Sambhar Powder, and bring the mixture to boil.
  7. Add salt and jaggery and let the contents cook for five more minutes or until the oil separates out from the pan or until you achieve the desired consistency. 


It all depends on how much time you have and how long you plan to store the Kozhambhu.Five to ten minutes is ideal cooking time. If you have messed up with the consistency or if you have people who wont mind waiting until the oil separates out from the dish, then you can continuously stir the mixture. Tastes great this way.

This Kozhambhu when properly prepared can be used like pickle with curd rice and other South Indian rice based breakfast items. Natives eat rice with Sundaikai Kozhambhu teamed with Roasted Pappad. I served this dish with Molagootal, a popular Kerala Favorite.

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