Sundakkai Vathal Kuzhambu, Dried Turkey Berries Curry

          Today's dish is Sundakkai Vathal ( Dried Turkey Berries ) Kuzhambu, this is a recipe that I had jotted down so many many years back and it's a favorite till now. We're not using any fresh vegetables in this kuzhambu, just these dried and preserved sundakkai vathals ( the fresh turkey berries are prepared in a special way, so that they can be stored year around ). This is a tangy and spicy curry and I serve it with plain white rice along with some paruppu thogayal ( lentil chutney ), will post that recipe next. It's such a simple and flavorful kuzhambu, but tastes so delicious when mixed with the chutney and rice. Serve it along with some poriyal/stir fried vegetables and pappads for a complete and satisfying meal..

Need To Have

• Sundakkai Vathal - 15
• Tamarind - 1 lemon sized ball
• Jaggery - 1 teaspoon
• Turmeric Powder - 1/4 teaspoon
• Urad Dal/Husked Black Gram - 1 teaspoon
• Mustard Seeds - 1/4 teaspoon
• Asafoetida - 1/4 teaspoon
• Curry Leaves - 10
• Salt to taste

To Grind

• Dried Red Chillies - 5
• Cumin Seeds - 1/2 teaspoon
• Urad Dal/Husked Black Gram - 1 teaspoon
• Sesame Seeds - 1 teaspoon
• Fenugreek Seeds - 1/2 teaspoon
• Coriander Seeds - 1 teaspoon
• Mustard Seeds - 1/2 teaspoon
• Grated Coconut - 4 teaspoons

Method

          In a little oil, roast all the ingredients ( except the coconut ) given under ' to grind '.

          Cool  the roasted ingredients a little and then grind it with the coconut into a smooth paste.

          Soak the tamarind in a little warm water and extract the juice, add some more water and extract one more time, the juice should come to about 2 cups. Take the juice, add the ground paste, turmeric powder, jaggery and salt and mix it well.

           Heat a little oil, add the mustard seeds and and urad dal, when it starts spluttering, add the sundakkai vathal and roast it, till it changes color, then add the tamarind water mixture.

          Bring it to a boil, reduce the heat and cook for 7 to 10 minutes, then add the asafoetida and curry leaves and remove.

Note
While roasting the ingredients for making the paste, add the sesame seeds at the end, switch off and cover, the sesame seeds will start spluttering all over.
I have used sesame oil/gingelly oil for cooking, you can use regular cooking oil too.
If you can't find sundakkai vathal or any other vathals ( can use manathakkali vathal too ), then we can do the gravy with potatoes, soaked and boiled chickpeas.