Our Recipes

Ingredients

• Sundakkai Vathal (Dried Turkey Berry) – 2 tbsp 
• Tamarind – 1 lemon-sized ball (soaked and extracted) 
• Small Onion – 10 to 12 (peeled) 
• Garlic – 6 cloves 
• Tomato – 1 (chopped) 
• Sneki Kulambu Chili Powder – 1 tbsp 
• Turmeric Powder – ½ tsp 
• Sesame Oil – 3 tbsp 
• Mustard Seeds – ½ tsp 
• Curry Leaves – a few 
• Asafoetida – a pinch 
• Salt , Water– as needed 

Instructions:

• Heat 1 tbsp of sesame oil in a pan and fry the sundakkai vathal until aromatic. Set aside.
• In the same pan, heat the remaining oil, add mustard seeds, and let them splutter. Add curry leaves, asafoetida, and sauté.
• Add small onions and garlic, sauté until golden. Then add the chopped tomato and cook until mushy.
• Add Sneki Kuzhambu powder, red chili powder, turmeric powder, and salt. Mix well.
• Pour in the tamarind extract and enough water to form a gravy. Simmer for 10 minutes.
• Add the fried sundakkai vathal and simmer for another 5 minutes. Serve hot with steamed rice and appalam or papad.