I made these in summer and the post has been languishing in my draft for a really long time. Chundakka (Kerala tamil) or Sundakka (Tamil) is used in sambar and thoran in the fresh form. Very often, it is sun dried and turned into vathals so that it can be preserved for a longer period of time and used as and when needed. To see what fresh chundakka looks like, click here.What you need:
Chundakka - 1 cup
Urad dal - 2 tsp, heaped
Red chillies - 2
Salt
Sour buttermilk - enough to cover and soak the chundakka completely
Grind the urad dal and red chillies to a smooth paste.
Soak the chundakka in plenty of water for 10-15 minutes. Wash well and then crush slightly with a heavy pestle or stone. Add the buttermilk, salt, and ground paste to the chundakka. Mix well. Cover and set aside overnight. In the morning, take the chundakka out with a slotted spoon and dry it on a plastic sheet in direct sunlight. In the evening, soak it again in the buttermilk mixture. Repeat this process until all the buttermilk is absorbed. Dry for 2 or 3 more days in the sun and then store in an airtight container. If properly dried and stored, this will stay good for over a year.
Check out my other posts in this series:
Summer goodies #1 - Ela vadam
Summer goodies #2 - Microwave mango thokku
Summer goodies #3 - Pavakka vathal
This post goes to Roma's Long live the Shelf event.
15 comments:
I have seen these in stores..but never knew what these were..how ignorant
good one..i have never bought chundakkai..but i want to ..
Something completely new to me. Never heard of. Looks gr8.
Chundakka vathal Looks awesome and delicious.....
Rachel, it is used mostly in vathalkuzhambu.
Sowmya, try out sambar with fresh chundakka...tastes gr8.
Kf, Sireesha - thank you.
We used to have this tree in our backyard when I was young. My mother would also make a pickle with it, similar to vadu manga. Its been a loong time since I have eaten them though, need to look for these dried ones at the store.
I have never really heard of Chundakka. Really new to me. Sounds good though. Thanks a lot for sharing this recipe with us and for sending it to the event.
What is Chundakka?
The rice is called dirty rice because of the look the minced liver gives to it :)
Sundakka vathal kuzhambu is my favo, great u re able to find fresh!
Lovely entry!
you are now making me jealous with all these summer vathal goodies, enjoy.
I make vattals the same way, fresh from my garden
i have read abt Chundakka vathal in many blogs but never got a chance to cook with them :(
Priya, pickle with chundakka? Never heard of it. Would love to try it out.
Roma, I think it is mostly used only in Kerala and Tamilnadu. Not sure if any other state uses it.
Cynthia, a google search just told me that it is called turkey berry in English.
Cham, its my favourite too.
Mitr, I've just been making the best out of the Chennai sun.
Jaya, the chundakka that I've used is also fresh from my parents' backyard.
Sia, do try it out sometime, though I must warn you that it is an acquired taste.
Hey Jayashree! I loved these summer goodies will visit here again more often later.
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