Sundakkai kara kulambu
spicy and tangy turkey berry curry for rice
Servings: 4 servings
Pin Recipe
Ingredients
- 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
Instructions
- 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.