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Sundakkai kara kulambu
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Sundakkai kara kulambu

spicy and tangy turkey berry curry for rice
Prep Time5 mins
Cook Time30 mins
soak the tamarind10 mins
Total Time35 mins
Course: Side Dish
Cuisine: Tamilnadu cuisine
Keyword: sundakka kulambu, sundakka kuzhambu, sundakkai, turkey berry curry, turkey berry recipes indian
Servings: 4 servings
Author: Jinoo Jayakrishnan
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  • 3 tbsp sesame oil
  • 1 tsp mustard seeds
  • 1 tsp fenugreek seeds
  • 1 tsp cumin seeds
  • 1 tsp urad dal
  • 1 tsp fennel seeds
  • 1 spring curry leaves
  • 3 tbsp garlic cloves
  • 1 cup shallots
  • 3/4 tsp turmeric powder
  • salt to taste
  • 1/2 cup sundakkai/turkey berry
  • 1/4 cup tamarind
  • 2 tsp chilli powder
  • 3 tsp coriander powder
  • 1/2 tsp pepper powder
  • 1 tsp jaggery
  • 1 tsp sesame oil - to add finally

to grind

  • 1/8 cup coconut
  • 1 tsp fennel seeds
  • 1 tsp peppercorns
  • 1 tbsp khuskhus / poppy seeds


  • wash and prepare the berries by making slits on it.
  • soak tamarind in 2.5 cups warm water and after 5 minutes, squeeze out pulp and add chilli powder, coriander powder, pepper powder and mix well. 
  • heat sesame oil in a pan and pop in mustard seeds, fenugreek seeds, cumin seeds, fennel seeds, urad dal and let it crackle. 
  • now add curry leaves, shallots and garlic cloves and fry for a minute. 
  • drop the slit turkey berries and fry again for a minute and then add prepared tamarind water. 
  • close and cook for 15 minutes or until berries are cooked. 
  • meanwhile grind coconut, fennel seeds, pepper corns and poppy seeds to a fine paste. 
  • open the curry and add the paste to the curry and mix well.
  • add jaggery to taste and adjust salt if needed. mix well and let it boil for 5 minutes. 
  • lastly add sesame oil , mix well and serve.