Sunda Curry - Pazhang Curry - Leftover Recipes | Leftover Curry Ideas

Pazhang curry @ Sunda Curry – This name may be new to some of you. It is nothing but a thick gravy made using leftover sambar + kootu/avial + poriyal. People in Tirunelveli knows this recipe very well.
My mom used to make this on festival days like Diwali, Pongal and on No moon day / Full Moon Days. On these days,we all prepare full meals with sambar, poriyal, kootu/avial, pachadi, vadai and Payasam.

Not only on these days, we do all these items whenever we have guest at home. Sometimes theese recipes may left over excessively. During those times, my mom do this pazhang curry on that night or the next day morning by refrigerating it. My MIL also makes it and call this as Sunda curry. It serves as an excellent accompaniment for Rice, Idli/dosa. I love this mixed curry more than sambar & kootu.

We usually have it by mixing with plain rice adding few drops of gingely oil. My aachi used to make this rice in a big plate (thaambalam) make balls and feed us with papad/ appalam as side dish. I crave for those days now. Its very easy to make & at the same time we can utilize left over recipes effectively without wasting them . Friends try this sunda curry recipe if you have left over Dal+sambar+poriyal/kootu. It tastes great !

Sunda curry recipe / Pazhang curry

How to use leftover sambar,kootu,avial & poriyal

Cuisine: Indian

Category: Side dish

Serves: Serves 3

Prep time: 5 Minutes

Cook time: 10 Minutes

Total time: 15 Minutes

INGREDIENTS

Left over sambar, kootu/avial , poriyal – 2 cups Sesame oil – 1 tbsp Water & salt – if required. (optional)

METHOD

Mix the leftover sambar,kootu,poriyal and dal. Do not mix thayir pachadi. You can even add rasam but without sediments. Add clear rasam. Mix everything well and check for taste. Add salt & little water if needed. Heat a tbsp of gingely oil and pour this mixture. Let it boil for few minutes till the gravy thickens slightly and becomes a semi sold mixture.You will get a nice smell all over your house. Switch off the flame and let it cool down. It will thicken once it cools down. Mix with plain rice or serve as a side dish for idli, dosa. Store in a box and refrigerate. Stays good for a week if handled with a clean spoon eveytime. If needed, you can reheat whenever you need. Enjoy !

Note

You can do the tempering before you boil the mixture. But it may not be needed as sambar, kootu & poriyal are already tempered. You can also add sambar powder or red chilli powder to add more spiciness to the dish.

Enjoy this yummy sunda curry with Idli, dosa or mix with plain rice +sesame oil !!

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