A traditional tamil brahmin style curry using sundakkai (dried Turkey berry/black nightshade seeds). When I run out of vegetables at home or feel like having a tangy curry, Vatha Kozhumbu comes to my rescue always.
Ingredients:
For Seasoning
Sesame oil – 1 tsp
Mustard seeds – 1 tsp
Jeera/Cumin seeds – 3/4 tsp
Fenugreek seeds/Methi – 1/4 tsp
Curry leaves – 6 – 7
Tamarind – lemon sized ball
For curry
Dried Sundakkai (Dried Turkey berry or black nighshade berries) – 2 tbsp
Salt – to taste
Jaggery powdered – 1 tsp
Water – 1 cup
Sesame oil – 1 tbsp
Rice powder – 1 tsp
To grind:
Sesame oil- 1 tsp
Asafoetida – 1/2 tsp
Urad dal – 1 3/4 tbsp
Whole Pepper – 1 tsp
Whole Red chillies – 7
Curry leaves – 4
Preparation:
Soak the tamarind in warm water for 10 minutes. Then, squeeze it well and keep the juice aside.
Heat a pan and add 1 tsp of oil. Add the pepper, udad dal and saute and then add red chillies, curry leaves and hing. Fry till it becomes slightly brown in colour.Transfer to a mixer when it cools down. Grind it to a smooth paste.
In the same pan, add a teaspoon of oil. Add mustard seeds, cumin seeds, fenugreek seeds and the sundakkai and saute till it becomes slightlly brown. Add curry leaves and the ground paste to it and saute tll the raw smell disappears. Add the tamarind extract and let it boil for about 10 minutes on low flame. Add 1 cup of water, rice powder and the jaggery and boil until it starts to thicken. Stir it in between. When it is slightly thickened, take it off the flame.
Serve it with rice and any vegetable kootu.
Meal Haven 