Srirangam Vatha Kuzhambu

Ingredients

    Turkey berry (Sundakai) – ½ Cup [Fresh or dried]
    Tamarind extract or tamarind water – 1 ½ cup or tamarind paste – 2 tbsp
    Curry leaves – 2 springs
    Sambar Onion (Shallots) - 10 (whole)
    Turmeric powder – 1 tsp
    Jaggery – 2 ½ tbsp [grated]
    Mustard seeds – 1 tsp
    Urad dal – 2 tsp
    Bengal gram – 2 tbsp
    Asafetida - 1 tsp
    Salt to taste
    Gingelly Oil [Sesame oil]– 3 tbsp
    Water as needed

For roasting & grinding

    Fenugreek - 2 tsp [Dry roast (dont add oil for frying) fenugreek and grind to fine powder]
    Rice – 1 tbsp
    Dry Red Chilli - 4
    Urad dal – 2 tbsp
    Toor dal – 2 tbsp
    Coriander seeds - 2tbsp
    Peppercorns -1tbsp
    Heat oil in a pan add toor dal & urad roast till light brown.
    Then roast coriander seeds & peppercorns.
    Next roast rice & dry red chilli then let it cool.
    Put roasted ingredients in mixer jar & grind to smooth paste with ¼ cup of water.

Preparation

    Slit Turkey berry and remove all the seeds out then put in water.
    Heat oil in a pan add mustard seeds, let it splutter.
    Add Bengal gram & urad dal sauté.
    Add onion sauté till light brown.
    Add fenugreek powder & asafetida mix well. Then add curry leaves sauté.
    Add the Fresh/ dried Turkey berry (Sundakai), salt & ½ tsp of turmeric powder sauté till soft.
    Add the tamarind paste / tamarind extract and mix well. Add water if required & let it boil & thickens.
    Add ground paste mixture mix well & let it boil
    Add Jaggery & salt let it boil
    Finally add 1 tbsp of sesame oil & cut off heat.
    Serve hot with rice.