Turkey Berry or Sundakkai is predominantly used in South Indian cooking mainly in stews/curries ( sambhar/kozhumbu). It‘s a very good source of antioxidants so its used in many postpartum dishes (Pathiya Samayal) - both fresh and dried version. We fortunately found fresh turkey berries this time and made this lovely tart curry but if you get dried version that works as well!
Vegetarian | Vegan
Serving Size : 4
Prep ⏰: 10 mins | Cook ⏰ : 25 mins
Ingredients
For Curry powder
1 tbsp urid dal
1 tbsp rice
1 tsp cumin seeds / jeera
3-4 red chillies
For Curry/Stew ( Kozhumbu)
3/4 cup turkey berry (roughly chopped/ just mash them in mortar & pestle)
1/2 cup of tamarind juice ( 2 tbsp if using concentrate)
1 tbsp channa dal
1 pinch asafetida
1/2 tsp cumin seeds
1 tsp mustard seeds
1 tsp turmeric powder
2 green chilies
2 tsp curry leaves
2 tbsp oil ( Sesame oil)
salt to taste
Instructions
In a hot pan, dry roast the urid dal till it turns light brown and then add rice, jeera, chillies and roast them for 2 minutes and set them aside to cool down. Once the mixture cools down, grind it to fine powder.
In a pan, heat oil and add channa dal. Sauté till golden brown and then add mustard and cumin seeds.
Once the seeds crackle add asafetida, green chillies and curry leaves.
Then add the turkey berries and cook for 1-2 minutes.
Now add turmeric powder, ground curry powder, about 1 tbsp of salt and cook for 2-3 minutes.
Add the tamarind paste or juice and add 1 - 1 1/2 cup of water . Cook the mixture for 5-6 minutes or till it reduces to thick soup or custard like consistency.
Serve with hot rice and enjoy the spicy tart curry or kozhmbu !!
Note : This stays in fridge up to 3-4 days so good option for meal prep.
Comments