Raw Turkey Berry - Coconut Tamarind Gravy | Paachai Sundakai Kuzhambu | Gravy for rice

Lip smacking slightly spiced,soured, tangy gravy that goes well with hot steamed rice along with some mildely spiced side dish. Adding the raw turkey berry as a whole might taste sour and to avoid it slightly crush them either with hard ladle or motar-pedstle.I have added coconut paste which is purely optional.Let's see how to make this kuzhambu.

Ingredients:

• Raw turkey berry- 1/4 cup
• Oil-1 tbsp
• Mustard-1 tsp
• Onion- 1, chopped
• Garlic pods -4
• Tomato-1
• Curry leaves- few
• Grated coconut-1/2 cup
• Curry chilli powder-2 tsp
• Kashmiri chilly powder-1tsp
• Turmeric powder-1/4 tsp
• Tamarind- very small lemon size
• Salt to taste

Method:

1. Clean the berry and remove the stalk.crush break the berry with heavy substance,by doing so we reduce the bitterness of it.

2.soak tamarind in water and extract juice.Grind coconut to fine paste with some water.( I usually add dry masala powder while grinding coconut for fine paste).

3.Heat oil in a pan.add in mustard seeds, onion,garlic,curry leaves & tomato one by one.saute well.

4.Add the crushed raw berry followed by masala paste, dry powder,salt and tamarind juice.add water level.

5.Wait for it to boil and thicken to the consistency needed.

Switch off  and serve for rice with your favourite side dish.