Recipe: Sundakkai Vatha Kuzhambu
Components:
10–12 sundakkai (dried turkey berries)
2 tablespoons tamarind paste or lemon-sized tamarind ball, soaked in heat water
2 tablespoons oil (ideally sesame oil)
1 teaspoon mustard seeds
1 teaspoon fenugreek seeds
1 tablespoon chana dal
1 tablespoon urad dal
2 dried crimson chilies
1 tablespoon sambar powder or kuzhambu powder
½ teaspoon turmeric powder
1 teaspoon jaggery (optional)
Salt to flavor
A few curry leaves
2 cups water
Commands:
Rinse sundakkai thoroughly. Soak tamarind in heat water and extract the juice.
Warmness oil in a pan, add mustard seeds and allow them to splutter. Add fenugreek seeds, chana dal, urad dal, dried pink chilies, and curry leaves. Sauté till the dals turn golden brown.
Add sundakkai and sauté for five mins.
Upload tamarind extract, turmeric powder, sambar powder, and salt. Blend well and produce to a boil.
Add 2 cups water and simmer for 15–20 mins until sundakkai softens and flavors combination.
Add jaggery if using, and alter seasoning. Simmer for two greater minutes.
Serve hot with steamed rice.
Health advantages:
Sundakkai vatha kuzhambu is a traditional South indian curry regarded for its wealthy taste and medicinal houses. Sundakkai (turkey berry) is a powerhouse of vitamins; it is rich in antioxidants, nutrients, and minerals which include iron, calcium, and nutrition C.
Those berries help alter blood sugar degrees, making them useful for humans with diabetes. Sundakkai also helps digestion and has homes that help lessen joint ache and arthritis signs and symptoms.
The tamarind used inside the kuzhambu improves digestion and aids in cleansing. Spices like fenugreek and mustard seeds enhance metabolism and sell heart fitness. Cooking with sesame oil adds healthful fats recognized to assist skin and bone fitness.
Basic, this kuzhambu is a nutritious dish offering blood sugar regulation, improved digestion, advantages, making it a healthful addition to a balanced weight-reduction plan.
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