2tbspKuzhambu Milagai Thool / All purpose curry powder***read notes
1.5tspSaltor to taste
1cupWater
1lemon sizeTamarind
1/2tspJaggery
4tbspOilpreferably gingelly oil
1/2tspMustard seeds
1/2tspFenugreek seeds
1/2tspSplit black gram
1/2tspFennel seeds
1/2tspCumin seeds
6eachCurry leaves
Instructions
Prep work
Snap off the stem from fresh turkey berry. Wash and keep them soaked in water.
Gently crush the berries using a mortar and pestle. Alternatively you may even chop them into halves. Make sure to soak them in water or buttermilk till use to avoid discoloration.
Soak lemon size tamarind in 1 cup water. Extract the pulp and set aside.
For the Curry
Heat oil in a deep sauce pan or kadai, preferably gingelly oil which gives a lot a flavor to this curry.
Temper with mustard seeds, fenugreek seeds, split black gram, fennel seeds, cumin seeds and curry leaves.
Add garlic cloves along with green chili, shallots and regular chopped onions.
Saute these until soft and then add tomatoes. Cook them until mushy.
Add turmeric powder, Kuzhambu Milagai thool and salt. Saute until the raw smell goes.
Add the crushed turkey berries at this stage and saute along to coat the masala and to cook.
Add a little jaggery at this stage to balance the heat.
Cover with a lid and cook the berries for 5 minutes over low flame.
Now add thick tamarind extract and bring it a boil.
Simmer until it thickens or till the oil separates on top.
Garnish with fresh curry leaves and turn it off.
Serve hot topped over rice!
Optional
For variation - try adding thick coconut extract to enhance flavor and to increase quantity.
Notes
Kuzhambu Milagai Thool - is a must for this gravy, alternate option is to use Sambar Powder. You can also substitute with 1 tsp red chili powder, 1 tbsp coriander powder, 1/2 tsp black pepper powder and 1/4 tsp roasted cumin powder.