Ingredients

• 2 tsp - sundakkai/Turkey berry (dry)
• 2 tbsp - tamarind paste
• 1 tsp - mustard seeds
• 1 tbsp + 2 tsp - oil
• 5-6 - curry leaves
• Salt to taste
• For the spice paste:
• 3-4 - dry red chillies
• 2 tsp - urad dal (split black gram)
• 2 tsp - channa dal (Bengal gram)
• 10-12 - black peppercorns
• 1 - tomato

How to Make Sundakkai Kuzhambu

• Heat 2 tsp of oil and add all dry items mentioned for the spice paste.
• Fry dals till they turn light brown and chillies turn bright red.
• Grind into a coarse paste along with the tomato.
• Keep aside.
• Mix tamarind paste in 2 cups of water and boil for around 10 mins.
• Add spice paste and boil it for another 10 minutes. Keep stirring.
• Add some water if the kuzhambu seems too thick.
• Remove from heat once the raw smell of tamarind goes off. Keep aside.
• Heat 1 tbsp of oil and add mustard seeds.
• Add sundakkai once mustard stops crackling.
• Toss it for about half a minute and add the curry leaves.
• Pour it over the kuzhambu and serve.
• Recipe courtesy: foodiliciousnan