Sundakkai/Turkey berries_Puli_Kuzhambu

Ingredients:
Sundakkai/Turkey berries - 1 cup
Shallots - 10-15 (peeled and sliced)
Garlic - 10-12 cloves (small)
Tamarind - Indian lemon size
Red chilli powder - 1 tsp.
Coriander powder - 2 tsp.
Turmeric powder - 1/4 tsp.
Salt - to taste
Sesame oil
Curry leaves - 1 sprig

To powder:
Mustard seeds - 1/2 tsp.
Fenugreek seeds - 1/2 tsp.
Cumin seeds - 1 tsp.

Method:
Soak tamarind in 2 cups of water.
Crush the berries with mortar and pestle.
Wash the berries 2 to 3 times to remove seeds.
Heat oil and add garlic.
Fry till they turn golden.
Add the shallots and fry till they change color.
Add berries and saute for 3-4 minutes.
Add turmeric, chilli, coriander powder and saute for a minute.
Add the tamarind juice, a cup of water, salt and mix well.
Meanwhile, dry roast the mustard, fenugreek and cumin seeds.
Powder them.
Once the berries are cooked (at this stage the gravy's thickened), add the powder and mix well.
After 2 minutes, remove from heat.
Serve with white rice.


MythiliThiyagu