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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