Sundakkai Vatha Kuzhambu

Ingredients

• 30 g dried sundakkai (turkey berries)
• 5 tbsp sesame oil
• 1/2 tsp mustard seeds
• 1/4 tsp fenugreek seeds
• 1/2 tsp fennel seeds
• 3 sprigs curry leaves
• 12 shallots, peeled and left whole
• 10 garlic cloves, peeled
• 2 tomatoes, chopped
• 1/2 tsp turmeric powder
• 2 tsp red chilli powder
• 2 tsp coriander powder
• 40 g tamarind
• 1 tsp grated jaggery
• 1 tsp salt
• a pinch of asafoetida
• 4 dried red chillies, for the paste
• 2 tsp coriander seeds, for the paste
• 2 tsp chana dal
• 1 tsp urad dal
• 1 tsp cumin seeds
• 1 tsp black peppercorns
• 6 fenugreek seeds, for the paste
• 6 garlic cloves, for the paste

Before you cook

• Soak the tamarind in 300 ml of hot water for 20 minutes, then squeeze and strain it, discarding the fibres.
• Peel the shallots and garlic and leave them whole.
• Chop the tomatoes.

Steps

1. Heat three tablespoons of the sesame oil in a heavy pan and fry the dried sundakkai over low heat for one minute, until they puff and darken a shade.
2. Lift the berries out with a slotted spoon, leaving the flavoured oil behind in the pan.
3. Warm one teaspoon of oil in a small pan and roast the dried chillies, coriander seeds, chana dal, urad dal, cumin, peppercorns, fenugreek, garlic and one sprig of curry leaves over low heat for four minutes, until the dals turn golden.
4. Cool the roasted spices, then grind them with 120 ml of water to a smooth paste.
5. Return the pan of sundakkai oil to medium heat and add the remaining two tablespoons of sesame oil.
6. Add the mustard, fenugreek and fennel seeds and let them crackle.
7. Add a sprig of curry leaves with the whole shallots and garlic cloves and fry for five minutes, until the shallots soften and brown at the edges.
8. Add the chopped tomatoes and cook for four minutes, until they break down.
9. Stir in the turmeric, chilli powder and coriander powder and fry for one minute.
10. Pour in the strained tamarind water and add the salt and jaggery.
11. Stir in the ground masala paste along with 240 ml of water.
12. Add the fried sundakkai and bring the kuzhambu to a boil.
13. Simmer uncovered on low heat for twenty-five minutes, until it thickens and a slick of oil floats on top.
14. Stir in the asafoetida and the last sprig of curry leaves and turn off the heat.
15. Rest the kuzhambu for thirty minutes before serving with hot rice and a spoonful of sesame oil.