Sundakkai ( Turkeyberry) Kara kolambu

Kara kolambu is a traditional dish which is made with thick tamarind pulp and indian spices. It is served as sidedish for rice in all weddings and other functions. Kara kolambu can also be made using ladies finger, garlic, bitterguard, brinjal and sunberry( manathakali). Usually this is accompanied by papad and is loved by all age groups. Old , dark tamarind and cold pressed sesame oil give the gravy tongue tickling authentic taste. So do try it for your family and stay healthy. Lets get started with the recipe of making the tangy spicy kara kolambu .

⏲PREP TIME :15 minutes

⏲COOK TIME : 30 minutes

🍜CUISINE : Indian

🥘COURSE : sidedish

🍴YIELD : 6 servings

INGREDIENTS REQUIRED :

Tamarind – 4 lemon size

Turkey berry (sundakkai ) – 1 cup (250 ml -cup)

Shallots – 1 hand full

Garlic – 6 no.

Cold pressed sesame oil – 6 tbsp + 2 tbsp

Curry leaves – few

Red chilli powder – 1 & 3/4 tbsp

Coriander powder – 1 tbsp

Sambar powder – 1 tsp

Turmeric powder – 1/2 tsp

Red chilli – 2 no.

Mustard seeds – 1/4 tsp

Fenugreek seeds – 1/4 tsp

Asafoetida – a pinch

Jaggery – 1 tsp

Salt as required

METHOD :

Take tamarind extract and keep aside.

Mash shallots and garlic together and keep aside.

In a pan add 2tbsp oil and fry the Turkey berry until the colour changes.

Heat 6 tbsp oil in a thick bottom pan, saute mustard , fenugreek, curry leaves, red chillies, asafoetida then add mashed shallots and garlic.

Saute until they become golden.

Now add red chilli powder , coriander powder, turmeric powder, sambar powder and give it a mix.

Add in the thick tamarind extract , 2 glasses of water , salt and fried turkey berries.

Give it a boil and keep the flame in simmer for few minutes.

Let it cook until oil comes out seperately.

Add the jaggery, give it a stir and stop the flame.

Turkeyberry kara kolambu is ready to serve .

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