Sundakkai puli kuzhambu recipe

INGREDIENTS:

1. Sundakkai (dry turkey berry) - 1 Cup
2. Onion - 2
3. Green chili - 4
4. Coriander seeds - 2 teaspoon (tsp)
5. Tamarind (Puli) - 1 lemon size
6. Hot dry chili - 8
7. Cumin seeds - 2 teaspoon (tsp)
8. Garlic - 10 cloves
9. Turmeric powder - 1/2 teaspoon (tsp)
10. Rice powder (optional) - 1 teaspoon (tsp).
11. Fenugreek seeds - 2 teaspoon (tsp)
12. Curry leaves (optional) - 5
13. Mustard seed - 1/2 teaspoon (tsp)

PREPARATION:

1. Soak tamarind in a cup of water for 20 min. Get the tamarind juice from it.
2. In a pan dry fry hot dry chili, cumin seeds, coriander seeds. Grind them to a find paste by adding water as needed.
3. Cut onion, green chili into fine pieces.
4. Wash the Sundakkai (dry turkey berry) boil and cook them and keep it aside with the water. (add little water as possible)
5. In a pan heat oil add fenugreek seeds, mustard seed cook until mustard seed start to splatter.
6. Now add the curry leaves and cook for a 1 min. Now add cut onions, green chili, garlic and cook until onion turns golden brown.
7. Now add the ground paste and cook for a 1 min. Now add the tamarind and boiled Sundakkai (dry turkey berry) and salt to taste.
8. Cook until the right thickness is reached and serve. (if you like to thicken early. add rice powder when the mixture is cooked and the raw smell is gone)

NOTES:

1. Rice powder is optional. It is used as a thickener.