• First let us soak both the dals, along with coriander seeds, cumin seeds, green chilies, ginger and curry leaves in ½ cup water for the masala. Let this soak for a minimum of 15 minutes.
• While this soaking, let us prepare the fresh sundakkai for cooking. Crush the sundakkai in a mortar pestle and soak them in water. This removes the seeds, discard the water and wash them for 2-3 times to remove the seeds.
• Mix the curd, buttermilk and water in a wide bowl. Use a whisk, combine it all together in to uniform liquid
• You can also take the berries in a ziploc pouch and go play whack a mole. This way you will be making less mess.
• Removing the seeds is important, as the seeds cause the bitterness. So washing the crushed berries well 2-3 times, ensures this.

Let us make the masala paste

• Take the soaked dals and other ingredients in a blender jar, along with that soaked water, add fresh coconut and grind it to a fine paste. No need to add water as we are taking it along with the soaking water. Keep aside until use.

Now let us make the gravy!

• In a heavy bottom kadai/pan, heat ½ the oil. Once hot, splutter mustard seeds, curry leaves and hing.
• To this hot tempering, add the washed sundakkai/turkey berries. Saute well for 1-2 minutes.
• Now add the freshly ground coconut masala paste to tis. Add 1 cup water to the blender jar, shake well and add to the pan.
• Add salt and turmeric powder at this stage. Mix well. Reduce the flame to medium and let this come to a boil and cook for 8-10 minutes until the berries become soft.
• Once the berries are cooked, reduce the flame to absolute minimum and now add the curd water liquid to the pan.
• After adding curd mix, the gravy shouldn't boil, as it will curdle the gravy and liquify it. So keep the flame to absolute minimum,
• Once you see bubbles around the edges of the pan, take it off the heat.
• Now comes the optional but a delicious tadka. Heat remaining oil in a tadka pan, once hot splutter mustard seeds, add curry leaves and broken red chilies finally add cumin seeds and pour this sizzling tadka over the sundakkai morkuzhambu.
• Serve this delicious mor kuzhambu with rice. We served this along with ponnanganni keerai , rasam and rice for a weekday lunch.