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Sundakkai Kuzhambu – Turkey Berry Curry

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Ingredients:

  • 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

Method:

  • 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.

 

Note:

  • 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

 

 

About Author

The musings of two Chennaiites seeking to discover the world through food and travel. As they open themselves up to adventure, the accompanying puliyogare, travels well and ensures that the idea of home is never lost

1 Comment

  • Shoba
    December 5, 2019 at 6:54 pm

    This is awesome. Adding coconut milk must make this taste way more richer and help with the consistency.
    Yum!

    Reply

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