Tangy Turkey Berry Tamarind Gravy (Pachai Sundakkai Puli Kuzhambu) Recipe

Pachai Sundakkai Puli Kuzhambu Recipe (Turkey Berry Tamarind Based Gravy)

Pachai Sundakkai Puli Kuzhambu, also known as Turkey Berry Tamarind Gravy, is a flavorful South Indian dish made with turkey berries (sundakkai), tamarind, and a blend of spices. The tangy and slightly bitter turkey berries are cooked with onions, tomatoes, and a medley of spices to create a savory gravy that pairs perfectly with steamed rice and other traditional accompaniments. This dish is a great addition to any South Indian meal, bringing a balance of tang, spice, and earthiness.

Ingredients:

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 5

Cuisine: South Indian

Course: Side Dish

Diet: Vegetarian

Instructions:

1. Prepare the Turkey Berries:
   Begin by washing the turkey berries (sundakkai) thoroughly. Once cleaned, place them in a mortar and pestle and crush them gently. Crushing helps remove the bitterness from the berries and enhances their flavor in the dish.

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2. Grind the Coconut Paste:
   Take fresh coconut, coriander seeds (dhania), and fennel seeds (saunf) in a blender. Add a little water and grind the mixture into a smooth paste. Set this aside for later use.

3. Tempering the Spices:
   Heat sunflower oil in a Kadai (Indian wok). Once the oil is hot, add mustard seeds and cumin seeds. Let them splutter, releasing their aromatic flavors. Immediately add curry leaves and dry red chillies, sautéing them for a few seconds to infuse the oil with their fragrance.

4. Sautéing Onions and Garlic:
   Add the chopped onions to the Kadai and sauté until they become translucent. This step ensures that the onions release their natural sweetness. Once the onions are cooked, add the crushed garlic cloves and sauté for another few seconds, allowing the raw smell of the garlic to disappear.

5. Cooking Tomatoes and Turkey Berries:
   Add the chopped tomatoes to the Kadai and cook them until they soften and turn mushy. Once the tomatoes are well-cooked, add the crushed sundakkai (turkey berries) to the Kadai and sauté for another minute, allowing the berries to combine with the tomatoes and spices.

6. Adding Tamarind and Spices:
   Pour in the tamarind water, and mix well with the cooked ingredients. Add turmeric powder, sambar powder, and salt to taste. Stir the mixture and cook it on medium heat, allowing the flavors to meld together and the turkey berries to soften.

7. Adding the Coconut Paste:
   Once the sundakkai is fully cooked and the tamarind gravy has thickened slightly, add the coconut paste that you prepared earlier. Mix everything well to incorporate the paste into the gravy. Lower the heat and let the mixture simmer for a few more minutes, allowing the kuzhambu (gravy) to thicken to your desired consistency.

8. Finishing Touches:
   Optionally, add a teaspoon of sugar to balance the tanginess of the tamarind and bring a subtle sweetness to the dish. Stir well and cook for a couple more minutes.

9. Garnishing and Serving:
   Garnish the Pachai Sundakkai Puli Kuzhambu with fresh coriander leaves for a burst of color and freshness. Turn off the heat and your aromatic, flavorful gravy is ready to serve.

Serving Suggestions:

Pachai Sundakkai Puli Kuzhambu is best enjoyed with steamed rice, where the tangy and spicy gravy complements the softness of the rice. For a complete South Indian meal, serve this dish alongside Elai Vadam (crispy rice crackers), Healthy Maravalli Kizhangu Bonda, and Cabbage Thoran (Poriyal). The combination of flavors and textures will make for a satisfying and wholesome meal that is both delicious and nutritious.

This Pachai Sundakkai Puli Kuzhambu Recipe is a classic South Indian side dish that’s sure to add depth and complexity to your meal. Whether you’re a fan of traditional South Indian cuisine or looking to try something new, this dish is a perfect balance of tang, spice, and aroma that will delight your taste buds!