Sundaikai (turkey berry) Puli Kulambu

Sundaikai is my favourite from my childhood. No one in rest of my family like it. So whenever my mum does sundaikai no one would fight with me for the share. Also she has do something which will last for few days as I will be the only one who will eat. Puli kulambu is one of those dish that can last for 10 days. Esp this one. This doesn't contain any coconut so it can last longer. I did this after long time and my kids loved it. It is good for health too


Sundaikai - 1/2 cup
Red chilli powder - 2 teaspoon
Tamarind - lemon size
Cinnamon -1 Inch
Fennel seed - 1 teaspoon
Garlic - 7 Pods
Salt per taste
Curry leaves - 10 to 15
Small onion - sliced thinly - 1/2 to 2/3 cup
Mustard seeds - 1/4 teaspoon
Urad dhal - 1 teaspoon
Turmeric powder - 1/2 teaspoon
Oil - 1 and 1/2 tablespoon ( I have used Gingerly oil)


Soak tamarind in the hot water. When it cools down mix well and take tamarind extract. Keep it aside
Head kada and add 1 teaspoon oil. Add cinnamon, fennel seeds and garlic fry till raw smell goes of or till garlic is light brown color. switch it off. Once it cools down with little water grind to smooth paste.
Wash and Cut Sundaikai into 2. Leave it water till you need it
Heat rest of the oil in the kada. When oil is hot add mustard seeds and when start to pop add urad dhal and curry leaves. Fry till dhal is brown color. Add onion and sundaikai (turkey berry) fry till onion is soft / slight brown. Add turmeric powder, red chilli powder and pinch of salt. Mix well and fry for 2-3 mins. Add tamarind water,grinded masala and salt and let it boil for 12-15 mins..
Serve with Rice.