Sundakkai/Turkey Berry Kuzhambu – a great match for your idlis and dosas
Phew!!! Been such a long time since I posted a recipe on the blog. Sorry to have kept you waiting guys. Juggling between home and work and its pretty tough to find time to post. Wish I had 28 hrs in a day. Ok no more ranting. Let me move on to the post.
This recipe is from mother in law’s diary and I am a quite a big fan of this one. I already love Sundakkai/Turkey Berry and this recipe has only increased the love 🙂 This goes really well with idlis and dosas. It also tastes really good with plain rice and ghee. Turkey Berry is absolutely healthy, so why not consume it often with this tasty recipe.
Sundakkai – 3/4 cup
Shallots/Small Onions- 10-12
Garlic Cloves – 10
Toor Dal – 1/2 cup
Dry Red Chillies – 5
Pepper – 1 tsp
Tamarind – gooseberry sized
Sambar Powder – as required
Curry leaves – a few
Coriander leaves – as required
Mudtard Seeds – 1 tsp
Salt – to taste
1. Dry roast toor dal, red chillies and pepper till the dal turns golden brown.
2. Pressure cook above mixture for 4-5 whistles till soft.
3. Pressure cook sundakkai till soft.
4. Soak tamarind in hot water and keep aside.
5. Heat some water and cook the shallots and garlic till they turn soft.
5. Grind the dal along with the chillies, pepper, tamarind and half of the sundakkai to a fine paste.
6. Add turmeric powder, sambar powder, remaining sundakkai, cooked shallots and garlic, required salt to taste.
7. Add enough water to the above to achieve your desired consistency and bring to a boil.
8. Temper with mustard seeds and curry leaves.
9. Serve hot with rice/idlis and dosas.