Sundakkai Vathal Kuzhambu

Ingredients

• - sun-dried turkey berry as main ingredient
• - 3 tbsp sesame oil
• - 3 shallots
• - 1 tsp mustard seeds
• - 1/4 tsp turmeric
• - Tamarind or lemon as souring agent
• - 1 tsp red chilli powder
• - Salt to taste
• - Curry leaves

Method

1. Prepare sundakkai vathal: Take 3 tbsp dried sundakkai (dried turkey berries). If fresh berries are available, dry roast them until shrivelled and dark.
2. Soak tamarind: Soak a lemon-sized tamarind in 1.5 cups warm water. Extract and strain.
3. Fry sundakkai vathal: Heat 3 tbsp sesame oil. Add the dried sundakkai and fry on medium heat 2-3 minutes until they puff slightly and darken. Remove temporarily.
4. Make kuzhambu base: In the same oil add 1 tsp mustard seeds. When they pop add half tsp fenugreek seeds, 8 sliced shallots and 5 garlic cloves. Fry 10 minutes.
5. Add spice powders: Add 2 tsp red chilli powder, 1.5 tsp coriander powder, half tsp turmeric and 1 tsp sambar powder. Fry 3 minutes.
6. Add tamarind water: Pour tamarind water. Add salt. Bring to a rolling boil.
7. Return sundakkai: Add the fried sundakkai vathal back to the kuzhambu.
8. Simmer long: Cook on medium heat 15-20 minutes. The sundakkai vathal absorbs the kuzhambu flavours completely.
9. Check oil: Sesame oil should float on the surface when ready.
10. Serve: Adjust salt. Sundakkai vathal kuzhambu is a classic South Indian kuzhambu with a distinctive bitter note. Serve with steamed rice.