Chundakai Vatha Kozhambu

Chundakai or Turkeyberry in a tamarind gravy. This is also known as Vatha Kozhumbu. I have got the store version of this berry hence it is already coated with salt. Take a skillet, add a tbsp of oil,splutter a tsp of mustard in it, to it add thinly sliced onions,tomatoes and slit green chilies with a tsp of turmeric. Saute it well, then add 3 tsps of coriander powder, a tsp of chilly powder and the dry Chundakai. Toss it about along with the spices such that the spices lose their raw smell ad the oil slightly leaves the mix.

Add sufficient water and the tamarind extract/juice  to the mixture. Place the skillet on a low flame and allow the water to reduce in such a way that you are left with an almost gravy like consistency.Do not dilute it further. I have not added salt as I bought salted chundakai/Turkeyberry. But do taste if the sourness is adequate, do not be tempted to sprinkle in salt if you are using the version that I am using. Voila here is your Kuzhambu/gravy. Garnish with curry leaves.

Best eaten with rice. Definitely an acquired taste and eaten in parts of  South India espclly in Tamil Nadu. You could replace the Chundakai with dry fish or Karivadu as people call it out here.

This is the actual berry which is dried to get the brown version. Amma (MIL) prepares a nice coconut based thoran/Poriyal with this,I am yet to master that from her. Perhaps,I will be able to share that with you guys someday!