Sundaikkai pulikuzhambu recipe - Turkey berry in tamarind gravy - Turkey berry kuzhambu recipe

Sundaikkai (Turkey berry) is rich in iron, calcium and a few other minerals and vitamins. It has amazing health benefits.  

Using fresh Sundaikkai, we prepare Sambar and Puli kuzhambu.  Here we are going to see puli kuzhambu, as the name implies, it is prepared using tamarind extract.  

This same recipe can also be prepared with dried Sundaikkai (Sundaikkai vatral), Manathakkali vatral, Shallots (small onions) etc.

Ingredients :

Sundaikkai (Turkey berry) - 1 small cup

Shallots (small onion) - 1 cup

(finely chopped)

Tamarind - the size of a lemon

(soaked in lukewarm water)

Vatral kuzhambu podi OR

Sambar podi - 1.5 tsps

Mustard seeds - 1/4 tsp

Asafoetida - 2 generous pinches

Gingelly oil - 1 tbsp

Rock salt

Curry leaves

Preparation:

Soak tamarind in lukewarm water. 

Using 2 cups of water, extract the tamarind juice.

Wash and crush Sundaikkai.

Crushing gives a better taste than cutting it into pcs. Use an iron ulakkai for crushing.

I use home made sambar / Vatral kuzhambu powder.

In a kadai, add oil, splutter mustard seeds. Add onion. Stir for a minute and add crushed Sundaikkai.

When it is roasted, add asafoetida, turmeric powder, rock salt, and tamarind extract. Add vatral kuzhambu podi or sambar podi.

Allow it to boil. You can close it with a lid. Once it thickens, add curry leaves and you can top up with a teaspoon of gingelly oil.

Very tasty sundaikkai vatral kuzhambu is ready to serve with steamed rice.

When using sundaikkai vatral or manathakkali vatral,  (dried) no need to add onion. Rest of the ingredients are same.