Green Sundakkai Kootu

Sundakkai is a round pebble like fruit, green in color. The fresh and green ones are a little bitter, but have amazing medicinal value.. These are available regularly at all the Surya vegetable outlets, so good for us!



It is a good antidote for curing ulcers and worms in the stomach. Tamizh Nattu Vaidhyam prescribes Sundakkai as a medical supplement for controlling BP, diabetes and for disorders of kidney and liver.. It is also good for skin ailments, relieves colds and helps to increase the appetite.

Traditionally to cut down the bitterness, it is soaked in butter bilk and salt and dried, and consumed as Sundakkai Vattrals - These vattrals can then be fried in ghee (and mixed with white rice), or added in Vattral Kuzhambu..




Ingredients:

Green Sundakkai – 1 medium cup
Tamarind water – Thick water extracted from a lemon sized ball of tamarind
Toor dal (pressure cooked) – 2 cups
Salt and little jaggery for taste

Mustard Seeds & round red chillies - 2 for tempering
Gingelly oil – 3 tsp
Sambar Powder – 2 tsp
Turmeric powder
Grated fresh coconut – 2 tablespoons
Curry leaves
Asafetida


1. Wash the green sundakkai, and using a small “mathu” or a hammer, you can smash the bunch of pods. Smear a little salt and leave it for 5 minutes. This helps to reduce the bitterness.
2. Heat 2 tsp of gingelly oil, and sauté the green sundakkai on a low flame. Cover and cook for 3-4 minutes.
3. Add the tamarind water, salt, turmeric powder, (and little water, if required) and let it cook well for 3 minutes.
4. Add the cooked toor dhal, add the sambar powder, salt and jaggery.
5. In a separate pan, make the seasoning. In the remaining oil, temper mustard seeds and red chillies. Add asafetida, curry leaves and sauté with fresh grated coconut on low flame. Transfer this seasoning to the kootu.