- Clean the Sundaikkai and remove the kambus
- Crush the kai one by one.
- Soak puli (Imli) in water for 15-20 minutes,
- In a kadai, add oil and when it is hot add kadugu.
- After Kadugu splutters add a little Toor dal (1/2 tsp), Red chillies (2 or 3), and Hing,
- Add the Sundaikkai and sauté till the Kai is cooked.
- Add the Imli water, Turmeric powder, Sambar Podi, Salt.
- Let it boil for 15-20 minute.