Ingredients

• Dried Turkey Berry – 200g
• Chana dal – 1 tbsp
• Urad dal – 1 tbsp
• Toor dal – 1 tbsp
• Kashmiri Red Chillies – 4
• Coconut – 1
• Small Onion – 12
• Tomatoes – 1
• Garlic Cloves – 5
• Mustard seeds – 1/2 tsp
• Coriander seeds – 1 tbsp
• Cumin seeds – 1/2 tsp
• Black pepper – 1/4 tsp
• Tamarind – 1 lemon size
• Fenugreek seeds – 1/4 tsp
• Poppy seeds – 2 tbsp
• Turmeric powder – 1/4 tsp
• Asafoetida – A pinch
• curry leaves – Few
• Salt – Required

How to Prepare

Total Preparation Time: 10-20 minutes

1. Add 100ml water and dissolve the tamarind ball using your hand, filter it, save the syrup and keep aside
2. Slice onion into small lengthwise pieces, chop tomatoes and keep aside
3. Chop garlic and grind them like a paste and keep aside
4. Take a pan, heat 2 tsp oil and add cumin seeds followed by urad dal, chana dal, toor dal
5. Fry it for 2 minutes then add coriander seeds, red chillies, black pepper
6. Add fry it for 3 minutes then add fenugreek seeds, poppy seeds and fry for 3 minutes
7. Then take a blender jar, add water and grind them like a paste and keep aside
8. Take a pan, heat oil in it, add mustard seeds,
9. After crackle, add onions saute it till it becomes translucent
10. Then add garlic paste and asafoetida, saute it till the raw smell goes off
11. Add tomatoes and saute it till mushy
12. Then prepared masala paste and mix it for 5 minutes
13. Add tamarind syrup and 250ml water and mix it well
14. Close the lid and cook them for 10 minutes in low flame
15. Open the lid, check the water consistency and add sundakai vathal
16. If the gravy is thinker, add water and cook for 5 minutes in low flame
17. Finally turn off the flame and garnish with coriander leaves
18. Now the delicious Sundavathal Kuzhambu is ready for serve