Puli Kulambhu/ Tamarind Gravy / Turkey Berry Gravy / sundakkai puli khulambhu

Ingredients used 

For paste 

1 Tsp Cumin

6 nos Garlic 

150 gm - Shallots ( Small Onion ) 

3 nos Tomatoes 

3/4 tsp chilli powder 

1 tbsp salt 

3 tsp coriander powder  

For Gravy 

50 ml oil

1 tsp Mustard seeds 

1 Tsp cumin 

1 Tsp fenugreek seeds

2 Spring curry leaves 

100 gm turkey berry 

1 cup water 

10 gm Tamarind

 

Method

1. Before going to start the preparation  soak the tamarind into water
 

 

 

2. pour the sunflower oil or gingelly oil in kadai and add the 1 tsp cumin seeds into it leave till crack then you will add the garlic to make a roast in oil 

 

3. Peel the shallots and cut the tomatoes, keep it ready for the preparation, first add the shallots and make it light brown colour

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4. After the shallots reach the colour then you add the tomatoes and salt to make it well sauted manner 

now the time to add the chilli powder and coriander powder then saute it well

 

 

 

5.  Cool it, Make a paste of sauted ingredients 

 

6. Start to prepare the gravy, Again heat the oil in kadai then add the mustard seeds, fenugreek seeds, and cumin to make light brown colour 

 

7. The turkey berry ( sundakkai ) is roast it well in oil.

 

 

8.  After roasted well of turkey berry then you add the paste and enough water to make the gravy

 

 

9. After the gravy is boiled well then you add the tamarind for sourness and also as a preservative 

  

10. Serve this gravy with rice