Sundakka Kaarakuzhambu/Dried Turkey Berry Gravy/சுண்டக்காய் காரகுழம்பு

Without kaara kuzhambu, i cant think about a South Indian Thali. This tangy fingerlicking gravy have its important place. With a bowl of rice, some papads is quite enough for me to enjoy thoroughly this delicious looking kuzhambu.This gravy goes for dried turkey berries and this flavourful kuzhambu goes for simple preparation too. You can prepare this tangy gravy simply as Kaarakuzhambu or else like Vathal Kuzhambu.Turkey berries are good for controlling diabetes, gastric problem. Fresh turkey berries are used in making dal based gravies, while dried ones are used for tamarind based gravies. I used those dark dried turkey berries for making this kuzhambu.

This tangy gravy stays prefect for a week if conserved in fridge, usually this kind of gravies tastes super delicious after a day, obviously i love my bowl of rice with this kuzhambu the next day. You can serve this gravy even with wheat upma,idlies or dosas,even with chappathis, they tastes super good with everything. Since this gravy goes for gingelly oil for tempering, just guess the flavor of this gravy.This post goes to Tamizhar Samayal Tuesday.

2nos Potatoes (medium & cubed)
1/4cup Dry turkey berries/Sundakka Vathal
2cups Tamarind extract
15nos Shallots (diced)
2nos Tomatoes (chopped)
5nos Garlic cloves
1/4cup Gingelly oil
1/2tsp  Mustard seeds
1tsp Fenugreek seeds
Few curry leaves
1tbsp Coriander powder
1tsp Chilly powder
Salt

Heat the gingelly oil, fry the mustard seeds, fenugreek seeds and curry leaves.

Add the turkey berries, fry until they gets puffed.

Add the shallots,garlic cloves and chopped tomatoes and saute everything for few minutes until the shallots gets partially cooked..

Add the cubed potatoes,saute for few minutes again.

Now add the tamarind extract with coriander powder, chilly powder and cook in medium flame until the gravy turns thick and the oil gets separates..

Serve warm with hot steaming rice and papads..