Department of Cultural Affairs, Government of Kerala

Kerala Culture

Chundakka Kuzhambu

Dried turkey berry – ½ cup
Chopped shallots – ¼ cup
Grated coconut – 1 ½ cup
Coriander powder – 2 tsp
Chili powder – 1 tsp
Pepper powder – ½ tsp
Turmeric powder – ½ tsp
Tamarind water – ½ cup
Coconut oil – as required
Mustard seeds – ½ tsp
Dried red chilies – 3 nos
Curry leaves – as required
Salt – as required
Water – as required
Sugar – ½ tsp
Method of Preparation:
In a pan, add 4 tsp of oil and splutter mustard seeds. Add dried red chilies and curry leaves. Add dried turkey berry and shallots and sauté well. In another pan, roast coconut until it turns brown. To this add chili powder, coriander powder, pepper powder, turmeric powder and roast well. Let it cool. Grind this to a fine paste. Add tamarind water to it and mix well. Add this to the earlier mixture and let it boil well till the gravy thickens. Add sugar to it.


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