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