Cuisine: Tamil Nadu state of India
Ingredients:
Sundakkai (Turkey berries) – 1 cup
Onion (chopped) – 3
Tomato (chopped) – 2
Grated coconut – 1 cup
Peppercorns – ½ teaspoon
Coconut oil – 3 tablespoons
Mustard seeds – ½ teaspoon
Curry leaves – 2 sprigs
Turmeric powder – ½ teaspoon
Chilli powder – ½ teaspoon
Salt – as required
Water – 1 cup
Tamarind (soak and extract the juice) – small lemon-sized
Method:
Firstly wash the sundakkai / turkey berries and crush them with a pestle. There is no need to crush too much. Just a crack is enough. Grind together the grated coconut and peppercorns into a fine paste. Set it aside. Heat oil in a cooking pot and add mustard seeds. Once they splutter, add curry leaves. Then add chopped onion. Sauté until the onion turns translucent. Add chopped tomatoes and cook until they turn mushy. Add salt and turmeric powder. Mix well and add crushed sundakkai / turkey berries and sauté for a minute. Add water and let it cook until sundakkai / turkey berries are half cooked. Meanwhile, in a vessel, put the extracted tamarind juice, a little salt, and chili powder. Let it boil for 10 minutes. Add the boiled tamarind juice to the half-cooked sundakkai. Let it cook for 2 minutes. Now add the ground coconut and pepper paste. Mix well and let it cook until the gravy thickens. The consistency should be semi-liquid. Serve along with rice.
Comments