The berries doesn’t have that bitter taste, maybe due the brine, when sauteed in hot oil along with basic spices,they give beautiful aroma and taste to the final recipe. Try it and let me know how you liked it.
½ cup Neer Sundaikaai/Turkey Berry in Brine
1.5 cups of curd
¼ cup of water
Salt to taste
To grind to a fine paste
⅓ cup of freshly grated coconut
3 nos green chilies
1 teaspoon grated ginger
½tsp cumin seeds/jeera
½ teaspoon coriander seeds
2 teaspoon oil
¼tsp mustard seeds
¼ teaspoon cumin seeds
A sprig of curry leaf
2-3 nos round red chilies, broken
2 pinches of hing
2 generous pinch of Turmeric powder
- Zake the ingredients given under ‘To grind’ in a small mixer and add ¼ cup of water to it and grind to a fine paste. Mix this ground masala with curd. Add ¼ of water to the mixer, wash it well and add it to the curd mix.
- Heat a pan with oil, when it is hot, splutter mustard seeds, crackle cumin, add broken red chilies and curry leaves. Sauté this for 30 seconds.
- To this tempering, add the sundaikaai/turkey berry. Sauté this in a medium flame until golden brown, take care, not to burn the berries. Keep the flame simmer and sauté it, when it turns golden brown, add the coconut masala mixed curd to this sizzling berries, add salt mix well and switch off the stove.
- Let it sit for 10-15 minutes for the flavors to mingle. Serve it warm along with rice.