Sundakkai Kuzhambu – Turkey Berry Curry

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  • Fresh Turkey Berry / Sundakkai – 100 gms
  • Sesame oil – 2 tbsp
  • Mustard seeds – 1 tsp
  • Water – 2 cups
  • Tamarind (the size of a medium lemon)
  • Coconut milk – ½ cup
  • Fenugreek seeds – 1 tsp
  • Turmeric powder – ½ tsp
  • Sambar powder – 1 tbsp
  • Asafoetida – ½ tsp
  • Red chillies – 2


  • Using an iron pounder (Ulakkai), crush the fresh turkey berry / sundakkai. Make sure it doesn’t break in half.
  • Rinse the turkey berries in water and clean well.
  • In a wok/ kadai, heat sesame oil and temper with mustard seeds, asafoetida, red chillies and curry leaves.
  • Add the fresh turkey berry/ sundakkai and sauté
  • Add some turmeric powder and sambar powder and cook well.
  • Add tamarind water (extracted from tamarind the size of a medium lemon)
  • Cook till the raw smell fades away.
  • Finish with fresh coconut milk (first milk). Turn off stove immediately and stir
  • Do not let it boil as it may curdle.



  • The same recipe can be done using black night shade berry/ manathakkali – both fresh and dried
  • You can also add 1 tsp of jaggery to balance flavours



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