TURKEYBERRY PULIKKUZHAMBU

TURKEYBERRY PULIKKUZHAMBU:-

NEEDED :-

TURKEYBERRY - 1 CUP

SMALL ONION - 10 NOS

GARLIC - 6 PODS

TOMATO - 1 NO

TAMARIND - 1 LEMON SIZE BALL

SALT - 2 TSP

RED CHILLI POWDER - 2 TSP

DHANIA POWDER - 1 TBL SPN

TUMERIC POWDER - 1 PINCH.

ASAFOETIDA - 1/8 INCH PIECE.

CURRY LEAVES - 1 ARK

MUSTARD - 1 TSP

JEERA- 1/2 TSP

FENUGREEK - 1 /2 TSP

SUGAR - 1 PINCH

OIL - 1 TBLSPN.

METHOD :-

HALVE THE TURKEY BERRIES AND WASH THEM IN WATER. PEEL SMALL ONION., GARLIC., AND HALVE THEM. DICE TOMATO. SOAK TAMARIND AND SALT IN 3 CUPS OF WATER AND TAKE THE PULP. HEAT OIL IN A PAN ADD MUSTARD. WHEN IT SPLUTTERS ADD JEERA., AND FENUGREEK., AND ASAFOETIDA. ADD CURRY LEAVES. ONION., GARLIC., TOMATO AND TURKEY BERRIES. SAUTE THEM WELL. POUR THE TAMARIND PULP . ADD TURMERIC PWDR., CHILLI PWDR., AND DHANIA PWDR. BRING TO BOIL . ADD A PINCH OF SUGAR AND KEEP IT IN SIM COVERED WITH A LID FOR 20 MIN., AND THE OIL WILL SEPERATES. SERVE HOT WITH PLAIN RICE OR CURD RICE. OR WITH HOT IDDLIES.