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:) @ PP mam...

Thanks dsath... am gonna try it out today... Got my mom's recipe as well, y'day... not sure which one I'll try...:thinking:

Quote:

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Originally Posted by tint

what is sundakkai called in english?Also please let me know what these kerala veggies are called in u.s?
padavalanga,kumblanga,mathanga.chena

thanks

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padavalanga- Snake gourd

kumblanga- I guess it's the big cucumber...not too sure

mathanga- pumpkin

chenai- yam

kumbalanga is ashgourd I guess.

Hey..what is Plain flour? Is it the same as Maida or is it different?

hi,

kumblanga in U.S stores is also found as winter squash.

All purpose flour is maida not so sure about plain flour.

btw, what is sundakkai in english or other lang?

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Originally Posted by rain

hi,

btw, what is sundakkai in english or other lang?

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It's called "turkey berry" in english... chk these links...
http://aquat1.ifas.ufl.edu/soltor.html
http://www.fs.fed.us/global/iitf/pdf...key%20Berry%22

give it a try if U get fresh ones... sundakkai kulambu is very tasty... made it y'day(mom's recipe) & we just loved it...

thanks dev :) for the info. and link. i will keep a lookout for this veggie now.

rain

Dev, unga ammavOda sundakkai recipe inga post paNNungaLEn please :)

Kandippa Anou... here's the recipe...

Sundakkai kolambu(Mom's recipe)

Fry in 1/2 a tsp of oil(gingelly oil) until golden & fragrant & grind to a fine paste:
kadalai paruppu-1 tbsp
jeera- 1 tsp
cori.seeds-2 tsp
venthayam-1/4 tsp
pepper corns- ½ tsp
dry chillies- 2
curry leaves- 1 sprig
coconut- 2 tbsp

perungayam powder- no need to fry

Pan fry the sundakkai(slit) in around 2 spoons of oil until it turns whitish. Add the extract of an amla sized tamarind & let boil.(needn't boil for long) Add the paste & cook(let boil for sometime-say 15 mins or so until the sundakkai is cooked). Add 1/2 - 1 tsp sugar, 1 tsp coconut oil, rice flour-1tsp or as req. chk seasoning & adjust. Let boil for a couple of mins again until raw smell of rice flour is gone & a nice aroma is released. Serve with plain rice.

Note:
Measurements are not very accurate... pls use your own judgement... Mom just told me the ingredients & I made it to the above measures... Serves 2...
the addition of sugar give a nice taste to this curry... it also offsets the bitter taste of sundakkai...You should be able to taste the sweetness of sugar, the sourness of tamarind the heat from chillies... should be bit spicy...
Cooking it on low flame for a longer time gives the best result(atleast the last 5 mins)...
You can take it off flame once the house is filled with a nice aroma of the curry...;) :)
Don't make this curry too thin...

Dev ... fried sundakkai yaa ?illai pachai yaa ?

i prefer pachai sundakkai arai puli kuzhambu :-)