Pachai sundakkai (raw turkey berry) - 2 Tblsps
Green Capsicum - 1 small
Toor Dal - 2 Tblsps
Tamarind - 1 gooseberry size
Sambar powder - 4 tsps
Haldi powder - 1/4 tsp
Hing - a pinch
Curry leaves - few
Mustard seeds - 1 tsp for seasoning
Wash the pachai sundakkai (Raw turkey berry) nicely
Cut the capsicum into medium pieces and wash nicely.
Keep Toor dal in a vessel with water and pressure cook.
Take the thick tamarind water in a vessel .
Now put the pachai sundaikai and capsicum pieces into it.
Add sambar powder, salt , haldi powder, hing and curry leaves
Now allow the liquid to boil nicely.
Add the cooked toor dal from the pressure cooker and mix nicely
Now boil the sambar for some more time till it thickens.
Now garnish with coriander leaves.
Take oil in a kadai and season with mustard seeds.
The pachai sundakkai kuzhambu is ready to be had with any curry of your choice or sutta appalam also.
I would like to tell u that the berry plant grows flower which is white in colour and later turns to round green berries.This berry is also known for its medicinal value in killing stomach worms,curing ulcer etc.
This berry is soaked in curd and sun dried for later use. The dried berries become black and bitter.
The dried berry can be used to fry and put in sundakkai Vatha kuzhambu or can also be roaste in a little ghee and mixed with hot rice and eaten with a few dollops of ghee. We will really enjoy the little bitter taste.