Sundakkai Kuzhambu

Ingredients

• - 250g turkey berry (fresh)
• - Lemon-sized tamarind
• - 2 tomatoes
• - 15 pearl onions
• - 3 tbsp sesame oil
• - 1 tsp mustard seeds
• - 1 tsp red chilli powder
• - 2 tsp coriander powder
• - 1/4 tsp turmeric
• - 1 sprig curry leaves
• - Salt to taste

Method

1. Prepare sundakkai vathal: Fry dried sundakkai (turkey berry) in 1 tbsp sesame oil until they puff and crackle. Set aside.
2. Soak tamarind: Soak a lemon-sized tamarind in 1.5 cups warm water 15 minutes. Extract pulp and strain.
3. Heat sesame oil: Heat 3 tbsp sesame oil. Add 1 tsp mustard seeds — when they pop add half tsp fenugreek seeds.
4. Add shallots and garlic: Add 10 sliced shallots and 5 garlic cloves. Fry on medium heat 8-10 minutes until deep golden.
5. Add curry leaves: Add a large sprig of curry leaves. Fry 30 seconds.
6. Add spice powders: Add 2 tsp red chilli powder, 1.5 tsp coriander powder and half tsp turmeric. Fry 2-3 minutes.
7. Add tamarind water: Pour tamarind water. Add salt. Bring to a boil.
8. Simmer: Cook on medium heat 12-15 minutes until thick and dark.
9. Add fried sundakkai: Add the pre-fried turkey berry vathal and cook 3 more minutes.
10. Serve: Adjust salt. Sundakkai kuzhambu has a pleasantly bitter note. Serve with steamed rice and papad.