I am happy to be back after a long time. It has been more than a month since I posted in my blog. And I am so happy that most of you didn’t forget me. There is nothing wrong with me and I am perfectly healthy. After finishing the Blogging Marathon, I realised one thing. I was not taking care of my health and my family due to continuous blogging. So I decided to give a break. These days I have completely stopped baking and my pantry has no butter or maida or sugar. And to be frank I am enjoying this. I am eating healthy and I am giving my whole attention to my family. The result is a very happy family and me. But still I have been itching to start blogging again and this post is an example of how my dishes will be in the future. Baking will surely take the back seat and I will be concentrating more on regional specialities. I have also decided to make more videos for regional dishes.
I have written about this gravy in my early days of blogging when there were hardly any readers for my blog. But now with so many of you, I wanted to redo it. My mom used to make this gravy occasionally and that time I used to hate it because turkey berries are bitter. But being a food blogger and mom, now my taste has changed and I just love this. Even my daughter loved it (thank God, she is not like me). Sundakkai/ turkey berries are usually made into vatrals and used as a side dish in its fried form. They are also used in vatha kulambu. But using it fresh also tastes great. I have tried using whole berries and also used them after making slits and personally I prefer the split berries. The whole berries taste bitter where as the slit ones have very little bitterness to it. Sautéing in oil reduce the bitter taste and tamarind also plays a very important role in reducing the bitterness. Please view the video also and please subscribe to my you tube channel.
Sundakkai Puli Kulambu
- Sundaikkai / Turkey Berry-1/2cup
- Pearl Onions-20
- Sesame Oil-4tbs
- Tamarind-size of small lemon
- Sambhar Powder-2 tsp
- Turmeric Powder-1/2tsp
- Salt-to taste
- Mustard Seeds-1tsp
- Methi Seeds-1/4tsp
- Hing-1/4 tsp
- Remove the stem of the berries. Make two slits cross wise with out cutting the berries.
- Finely chop onions.
- Heat oil and splutter mustard, hing and methi seeds.
- Add onions and garlic pods.
- Sauté till golden brown.
- Add the berries and sauté on low flame till they change colour.
- This step reduces the bitter taste of the berries.
- Add tamarind extract, sambhar powder, turmeric powder and salt.
- Bring this to boil. Cover the pan with lid and reduce flame.
- Allow it to cook until the garlic pods become soft.
- Switch flame to high and bring the mixture to gravy consistency. The oil will start floating.
- Switch off flame and transfer the gravy to a serving dish.
- Serve along with steamed rice and appalam.