Sundaikai milagu kuzhambu/turkey berry pepper gravy

Turkey berries improves digestion. It also helps to reduce mucus & phlegm. These berries are easily available and found in common. They are used in sauces, gravy etc. It has more medicinal properties. It destroys pinworms and ringworm in the intestine. I usually use this in gravies and rasam also. You can fry this and add to the rice and mix and eat. Pickles can also be made with these berries. 

Ingredient:


Garlic - 10 cloves
Tamarind (Soaked in warm water)-lemon size
Turmeric powder - 1/2 tsp
Salt - To taste

To roast and grind:
Black Pepper- 5 tsp
Urad dal - 2 tsps
Toor dal - 2 tsps
Red chillies - 3
Asafoetida - a small piece
Jeera - 1 tsp

To temper:
Gingely oil - 2 tsp
Mustard seeds - 1 tsp
Curry leaves - few
Dried Turkey berry - few

Preparation:

Soak tamarind in hot water and extract the juice from it. Roast and grind the ingredients in little oil. In a pan, add gingely oil and throw in the tempering agents.  Once the mustard seeds splutter, add in curry leaves, garlic and pour in the extracted tamarind juice.

Add turmeric powder, salt, and 
the ground mixture. Let this boil 
for some 10 to 15 minutes until 
the gravy has become in 
thicker consistency and the 
garlic is completely cooked. Heat oil 
in a pan. Add the dried turkey berries. Roast it for 5 to 10 minutes and 
add to the pepper gravy. Mix with 
rice and you get great taste




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