Sundakkai Sambar is a classic South Indian dish that brings together the nutritional richness of turkey berries (Sundakkai) and the bold flavors of lentils, tamarind, and spices. Known for its distinct slightly bitter taste, Sundakkai is often used in Tamil cuisine due to its medicinal properties and digestive benefits.
Making an authentic Green Sundakkai Sambar requires the right balance of flavors—tangy, spicy, and mildly bitter. The key is to reduce the natural bitterness of Sundakkai while preserving its unique taste. Whether you’re pairing it with steamed rice, idli, or dosa, this dish promises a wholesome, comforting experience.
In this guide, we’ll cover everything from choosing the right ingredients to step-by-step cooking instructions and expert tips for the perfect Sundakkai Sambar. Let’s get started!
Table of Contents
Ingredients for Green Sundakkai Sambar
Before we begin, let’s take a look at the essential ingredients needed for this traditional South Indian dish.
Ingredients Table
| Ingredient | Amount | Notes |
|---|---|---|
| Sundakkai (Turkey Berry) | ½ cup | Fresh or dried, slightly crushed |
| Toor Dal (Pigeon Pea Lentils) | ½ cup | Soaked for 30 minutes |
| Tamarind Pulp | 2 tbsp | Soaked in warm water |
| Mustard Seeds | 1 tsp | For tempering |
| Curry Leaves | 8-10 leaves | Fresh for best aroma |
| Dry Red Chilies | 2 | Adjust spice level |
| Sambar Powder | 1 tbsp | Homemade or store-bought |
| Turmeric Powder | ½ tsp | Adds color and health benefits |
| Asafoetida (Hing) | ¼ tsp | Aids digestion |
| Shallots (or Onion) | 6-8 (small) | Peeled and chopped |
| Tomato | 1, chopped | Enhances tanginess |
| Green Chilies | 1-2, slit | Optional for extra heat |
| Garlic Cloves | 2-3, minced | Adds depth of flavor |
| Salt | To taste | As per preference |
| Water | 3-4 cups | Adjust consistency |
| Coriander Leaves | Handful, chopped | For garnish |
| Oil (Preferably Gingelly) | 1 tbsp | Enhances authentic taste |
How to Remove Bitterness from Sundakkai
Sundakkai has a naturally bitter taste, which can be overwhelming if not prepared correctly. Here are three effective ways to reduce the bitterness while preserving its health benefits:
1. Crushing and Rinsing Method
- Slightly crush the Sundakkai berries using a mortar and pestle.
- Soak them in warm saltwater for 15-20 minutes to release excess bitterness.
- Rinse thoroughly before cooking.
2. Roasting Method
- Dry roast Sundakkai in a pan until they turn golden brown.
- This enhances the flavor while mellowing the bitterness.
3. Tamarind Balancing
- The tanginess of tamarind naturally counteracts bitterness.
- Adjust tamarind quantity based on your taste preference.
Step-by-Step Cooking Instructions
Step 1: Cooking the Toor Dal
- Rinse the toor dal thoroughly and pressure cook it with 2 cups of water, turmeric, and a few drops of oil for about 4-5 whistles until soft.
- Mash the cooked dal and set it aside for later use.
Step 2: Preparing the Tamarind Extract
- Soak tamarind pulp in ½ cup warm water for 10 minutes.
- Squeeze out the juice and discard the fibers.
Step 3: Preparing the Sundakkai
- Heat 1 tsp oil in a pan and roast the Sundakkai until slightly golden.
- Add a pinch of salt and turmeric while roasting to enhance flavor.
- Set the roasted Sundakkai aside for later use.
Step 4: Tempering the Spices
- Heat 1 tbsp oil in a deep pot or pan.
- Add mustard seeds and let them splutter.
- Toss in curry leaves, dry red chilies, asafoetida, and chopped shallots.
- Sauté for 2-3 minutes until the shallots turn translucent.
Step 5: Building the Sambar Base
- Add chopped tomatoes and green chilies to the pan.
- Cook until the tomatoes become soft and mushy.
- Sprinkle sambar powder and stir well for an even mix.
- Pour in the tamarind extract and 1 cup of water, allowing it to simmer for 5 minutes.
Step 6: Adding the Cooked Dal and Sundakkai
- Mix in the cooked toor dal and roasted Sundakkai into the tamarind mixture.
- Stir well and add more water if needed to achieve the desired consistency.
- Simmer the sambar on low heat for 10 minutes until the flavors blend beautifully.
Expert Tips for the Perfect Sundakkai Sambar
1. Adjusting the Bitterness
- If the bitterness is too strong, add ½ tsp of jaggery to balance the flavors.
- Using more tamarind can help counteract bitterness while enhancing tanginess.
2. Enhancing the Aroma
- Gingelly oil (Sesame oil) brings out the best traditional flavors in Sambar.
- Adding a dash of ghee before serving intensifies the richness.
3. Achieving the Right Consistency
- For a thicker sambar, reduce water and allow it to cook longer.
- If you prefer a thinner consistency, add more water gradually.
This concludes the first half of the article. The second half will continue with FAQs, additional variations, and final expert tips to complete this ultimate Sundakkai Sambar guide.
Final Steps: Perfecting Your Green Sundakkai Sambar Recipe
Now that we’ve built the flavor base and simmered the ingredients, let’s complete the Green Sundakkai Sambar recipe with the final steps. This part focuses on balancing flavors, achieving the right consistency, and enhancing presentation.
Step 7: Final Simmering for Flavor Infusion
- Keep the flame on low and let the sambar simmer for another 5-7 minutes.
- Stir occasionally to ensure the lentils and spices blend seamlessly.
- If the consistency is too thick, add ½ cup of warm water and mix well.
- Taste the sambar at this stage. Adjust salt, tamarind, or sambar powder if needed.
Tip: Letting the sambar rest for 10 minutes after cooking enhances the depth of flavor.
Step 8: The Final Tempering (Optional But Recommended)
For an extra punch of aroma and taste, a second tempering is often used in traditional South Indian sambar recipes.
- Heat 1 tsp of gingelly oil (sesame oil) in a small pan.
- Add ½ tsp mustard seeds, 2 dried red chilies, and a pinch of asafoetida (hing).
- Once the mustard seeds pop, pour this tempering over the sambar.
- Immediately cover the pot and let it sit for 2 minutes to lock in the flavors.
Serving the Sundakkai Sambar
Green Sundakkai Sambar pairs beautifully with a variety of South Indian staples. Below are some traditional serving suggestions:
1. Sundakkai Sambar with Steamed Rice
- Serve the sambar with hot, fluffy white rice.
- Add a teaspoon of ghee on top for extra richness.
- Pair it with crispy papad (appalam) and a side of pickle.
2. Side Dish for Idli & Dosa
- This sambar complements soft idlis and crispy dosas perfectly.
- Serve it with coconut chutney and a side of tomato chutney for a wholesome meal.
3. Sundakkai Sambar with Millets
- For a healthier alternative, try serving this sambar with foxtail millet (thinai), barnyard millet (kuthiraivali), or ragi mudde (finger millet balls).
Pro Tips & Variations
1. Adjusting the Spice Levels
- If you prefer a mild sambar, reduce the green chilies or use Kashmiri red chili powder instead.
- If you love spicy food, increase the number of dry red chilies during tempering.
2. Making a Thicker Sambar
- If you enjoy thicker sambar, increase the amount of toor dal to ¾ cup and reduce the water slightly.
- A mashed potato or 1 tbsp of rice flour can also thicken the consistency.
3. Using Dried Sundakkai (Sundakkai Vathal)
- If fresh Sundakkai (turkey berries) aren’t available, use dried Sundakkai (Sundakkai Vathal) instead.
- Before adding to the sambar, dry roast the vathal with ghee until crisp.
4. Protein Boost Option
- Add soaked and cooked moong dal along with toor dal for extra protein.
- Some variations even include small pieces of cooked drumsticks (moringa pods) for added nutrients.
Frequently Asked Questions (FAQs)
How do you remove bitterness from Sundakkai?
Sundakkai has a naturally bitter taste, but you can reduce its bitterness using these methods:
–Soaking Method: Crush the berries slightly and soak them in saltwater for 15-20 minutes before cooking.
–Roasting Technique: Dry roast Sundakkai until they turn golden brown, which helps mellow the bitterness.
–Tamarind Balancing: The tangy tamarind in sambar naturally offsets the bitterness of Sundakkai.
What is the English name for Sundakkai?
Sundakkai is called Turkey Berry in English. It is widely used in South Indian and Thai cuisine for its medicinal benefits and unique taste.
Can I make Sundakkai Sambar without tamarind?
Yes! You can substitute tamarind with:
–Raw Mango: Adds a mild sourness similar to tamarind.
–Tomatoes: Use 2-3 extra tomatoes to bring tanginess.
–Lemon Juice: Add 1 tbsp of lemon juice at the end of cooking.
Is Sundakkai Sambar good for digestion?
Yes, Sundakkai Sambar is excellent for digestion because:
It contains fiber that supports gut health.
Asafoetida (hing) in the recipe helps reduce bloating and gas.
Sundakkai has antibacterial properties that cleanse the digestive system.
Can I store Sundakkai Sambar?
Absolutely! Here’s how to store it properly:
–Refrigeration: Store in an airtight container for up to 2 days.
–Freezing: Freeze portions in separate containers for up to 1 month.
–Reheating: Add a splash of water while reheating to restore the consistency.
Absolutely! Here’s how to store it properly:
What are some other South Indian dishes similar to Sundakkai Sambar?
If you love Sundakkai Sambar, try these other classic South Indian dishes:
–Vathal Kuzhambu – A tangy, tamarind-based gravy made with dried Sundakkai.Murungakkai Sambar – Sambar made with drumsticks (moringa pods).
–Vendakkai Sambar – A flavorful version of sambar with okra (lady’s finger).
–Poondu Kuzhambu – A spicy garlic-infused South Indian curry.
Conclusion
Mastering the Green Sundakkai Sambar recipe brings authentic South Indian flavors to your kitchen. This dish is not only delicious but also packed with health benefits, making it a great addition to your weekly meal plan.
By following these step-by-step instructions, pro tips, and variations, you can create a perfectly balanced, flavorful, and wholesome Sundakkai Sambar every time. Serve it with steamed rice, idli, or dosa, and enjoy a comforting, traditional meal that’s both nutritious and satisfying!