TURKEY BERRY KUZHAMBU

Hi,

TURKEY BERRY KUZHAMBU/ GRAVY! Turkey berry has many health benefits such as helps in reducing asthma, cough and cardiovascular diseases, also rich in calcium too.

We get dried turkey berry in most of the supermarkets but fresh turkey berry is very rare and uncommon, Once in a while I see fresh turkey berries in market and I will not miss to buy it.

Though you can make few dishes with turkey berries, I will make tangy, spicy kuzhambu with this veg.

Tangy, spicy, healthy turkey berry kuzhambu recipe is below,

COOKING TIME : 45 mins.

SERVINGS: 5 members.

INGREDIENTS :

Turkey berry- 1 cup.

Tamarind – gooseberry sized.

Onion- 1 ( medium sized chopped)

Mustard- 1/4 tsp.

Gingelly oil- 1 tsp

Curry leaves- a sprig

Salt- as per taste.

TO GRIND :

Onion – 1 no ( big).

Garlic – 6 pods.

Dry red chillies- 3 nos.

Cumin- 1 tsp.

Coriander seeds- 2 tsp.

Curry leaves- a sprig

Grated coconut- 1/8 cup.

Roasted channa dal- 1 tsp.

Turmeric powder- 1/4 tsp

Oil- 1 tsp.

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METHOD :

1. Soak tamarind in warm water for 10 mins, extract the juice and discard the pulp.
2. Wash the turkey berries well in running water.
3. Using pestle or any heavy object crush each turkey berry to open it, drop the opened turkey berries in a bowl of water.
   
4. Same way crush all berries and drop in water till use.
   
5. Heat oil in a vessel and add onion, dry red chillies, curry leaves, cumin, turmeric powder, coriander seeds and fry in medium flame till golden brown.
   
   
6. Remove from flame, finally add coconut, channa dal, give a quick mix. Let the mixture come down to room temperature.
   
7. Then grind them to fine paste with required amount of water.
8. Heat oil in vessel,add mustard and when it splutters add onions, curry leaves and saute till onions turns translucent.
   
9. Add ground masala paste, salt, tamarind water and let it come to boil.
   
   
10. When kuzhambu starts boiling, extract only turkey berries from water and add it to boiling kuzhambu.
    
    
11. Close the vessel and cook till berries cooked to soft and kuzhambu reaches required consistency.
    
12. Remove from flame and serve hot with rice, idli, dosa of your choice.
13. When refrigerated the kuzhambu tastes great even for 2 days.

NOTES:

1) We will not add berries with seeds in kuzhambu , so before adding to kuzhambu, just using your hands squeeze the berries in water to remove maximum seeds. 

HAPPY COOKING!!