Dried Turkey Berry in Lentil Gravy/Sundakkai Vathal Sambar

There are many variations in making Sambar. I had already posted a few. And this Sambar is very different and make from dried turkey berries. I have not come across anyone making a Sambar with Sundakkai Vathal (Dried Turkey Berry) as a main ingredient in it. I wanted to try this and it turned out to be another great Sambar. Turkey Berry has anti-fungal, anti-bacterial and anti-oxidant properties.

Ingredients:

Tur Dal – ½ cup

Turmeric Powder – 1 pinch

Green Chilli – 1 (chopped)

For tempering:

Oil – 2 tbsp

Mustard Seeds – 1 tsp

Urad Dal – 1 tsp

Tur Dal – 1 tsp

Fenugreek Seeds – ¼ tsp

Red Chillies – 3

Asafoetida – 2 small pieces or Asafoetida Powder – ¼ tsp

Curry Leaves – from 1 twig

Masala Powders:

Coriander Seed Powder – 1 tbsp

Red Chilli Powder – 1 ½ tsp (adjust to suit taste)

Turmeric Powder – 1 pinch

Salt – to suit taste

Other Ingredients:

Tamarind – medium lemon sized ball (soak in ½ cup of water)

Jaggery – 2 tsp

Ghee – 2 tsp

Sundakkai Vathal (Dried Turkey Berry) – 4 tbsp

Grated Coconut – 2 tbsp

Method:

Wash and rinse the Dal. Cook it in a pressure cooker with Turmeric Powder, Green Chilli and 1 ½ cup of water for about 3 to 4 whistles till the Dal becomes soft. When the Dal is hot, mash it lightly with the ladle and keep aside.

Heat 2 tbsp of Oil in a vessel or deep Pan. Add the ingredients in the “For Tempering” column one by one, stir them.

Add 2 cups of water. Extract the Tamarind juice and add that also. When this comes to a boil, add all the powders and Salt given under “Masala Powders” column.

Allow it to boil till the Masalas are cooked well.

Add the boiled and mashed Dal. Mix well. Add more water if required. Cover the pan and simmer for 4 to 5 minutes in low to medium flame. Stir in between.