Ingredients:
Sundakkai | Turkey Berry - one handful
Channa dal - 1 spoon
Urad dhal - 1 spoon
Onion - 1
Tomato - 1
Red Chillies - 2
Tamarind Juice - from a small lemon size
Sambar Powder - 2 spoon
Jaggery - 1 spoon
Mustard seeds, Curry, and Coriander leaves for seasoning
Preparation:
1. Firstly crush sundakkai slightly. Use a stone to crush it slightly such that it should split open slightly. Wash it thoroughly. Make sure to wash sundakkai thoroughly after split open as this will help to remove the bitterness.
2. In a kadai, add a few spoons of oil and saute sundakkai well. Sundakkai should get sauteed well otherwise the bitter taste will not go off. Remove once it is sauteed well.
3. In the same kadai, add a few spoons of oil and splutter mustard seeds. Saute channa dhal and urad dhal until slightly golden brown.
4. Add Red chilies and chopped onion and saute for some time.
5. Add chopped tomatoes and saute for some time till it becomes mushy.
6. Add the sautéed sundakkai and saute once again well such that it all gets mixed up.
7. Add the extracted tamarind juice, additional water, sambar powder, salt, and jaggery, and mix well.
8. Allow it to boil until the gravy thickens. Add chopped curry and coriander leaves and mix well.
9. Tasty and Healthy Sundakkai Puli Kulambu | Turkey Berry Tamarind Gravy is ready. Serve with hot rice.
Notes:
1. Puli Kulambu is supposed to be tangy. So adjust the tamarind quantity as per your taste. Add additional required water to dilute the kulambu.
2. Sundakkai is bitter by nature. Make sure to wash it thoroughly after crushing it as this will help to eliminate the bitter seeds within the sundakkai. Also, saute well otherwise it will retain its bitterness.
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