Sundakkai Kuzhambu

Method

1. 1

   Prepare sundakkai vathal: Fry dried sundakkai (turkey berry) in 1 tbsp sesame oil until they puff and crackle. Set aside.

2. 2

   Soak tamarind: Soak a lemon-sized tamarind in 1.5 cups warm water 15 minutes. Extract pulp and strain.

3. 3

   Heat sesame oil: Heat 3 tbsp sesame oil. Add 1 tsp mustard seeds — when they pop add half tsp fenugreek seeds.

4. 4

   Add shallots and garlic: Add 10 sliced shallots and 5 garlic cloves. Fry on medium heat 8-10 minutes until deep golden.

5. 5

   Add curry leaves: Add a large sprig of curry leaves. Fry 30 seconds.

6. 6

   Add spice powders: Add 2 tsp red chilli powder, 1.5 tsp coriander powder and half tsp turmeric. Fry 2-3 minutes.

7. 7

   Add tamarind water: Pour tamarind water. Add salt. Bring to a boil.

8. 8

   Simmer: Cook on medium heat 12-15 minutes until thick and dark.

9. 9

   Add fried sundakkai: Add the pre-fried turkey berry vathal and cook 3 more minutes.

10. 10

    Serve: Adjust salt. Sundakkai kuzhambu has a pleasantly bitter note. Serve with steamed rice and papad.