To begin making Pachai Sundakkai Puli Kuzhambu Recipe (Turkey Berry Tamarind Based Gravy), wash the sundakkai well and crush them using mortar and pestle. Crushing is important to remove bitterness from the berry.

Take coconut, Fennel seeds, Coriander seeds in a blender. Add a little water and grind into a smooth paste. Keep aside.

Heat oil in a Kadai, add mustard seeds and cumin seeds once the oil is hot. Once they splutters, add curry leaves and red chilli and saute for a few seconds.

Add sliced onions now and saute well until the onions turns translucent.

Once the onions are translucent, add the crushed garlic and saute until raw smell goes, for about a few seconds.

Add chopped tomatoes and cook until they turn mushy. Add the crushed sundakkai and saute for a minute.

Now add the tamarind juice and mix well. Add turmeric powder, sambar powder and required salt.

Stir and cook on a medium heat until sundakkai gets cooked well and everything seems combined.

Add the ground coconut paste and mix well. Reduce the flame to low and cook for a few minutes until the kuzhambu thickens.

Add sugar and mix. Garnish with coriander leaves and switch off heat.

Serve Pachai Sundakkai Puli Kuzhambu Recipe (Turkey Berry Tamarind Based Gravy) with Steamed Rice, Elai Vadam Recipe, Healthy Maravalli Kizhangu Bonda Recipe and Cabbage Thoran (Poriyal) Recipe to make it a complete meal.