This gravy is made with Sundaikai (turkey berry), dhal and tomato. This can be served as side dish or mixed with hot rice.
Sundaikai Masiyal
Course: GraviesCuisine: Indian, TamilDifficulty: Easy
Servings
4
servingsPrep time
5
minutesCooking time
25
minutesThis gravy is made with Sundaikai (turkey berry), dhal and tomato. This can be served as side dish or mixed with hot rice.
Ingredients
Sundaikai – 1 cup
Thuvar dhal – 1/2 cup
Tomato – 1
Tamarind – Gooseberry size
Green chillies – 2 to 3
Sambar powder – 2 teaspoons
Turmeric Powder – 1/4 teaspoon
Asafoetida powder – a pinch
Salt – 1 teaspoon or as per taste
- For seasoning:
Oil – 2 teaspoons
Mustard – 1/2 teaspoon
Cumin (Jeeragam) – 1 teaspoon
Red chillies – 2 to 3
Curry leaves – few
Directions
- Cut the tomato into big pieces. Slit the green chillies into two. Sundaikai can be added as whole.
- Soak tamarind in little water and squeeze out thick juice.
- Pressure cook thuvar dhal till soft.
- Open the pressure cooker when it is cooled down and add sundaikai, tomato, green chillies, tamarind juice, sambar powder, turmeric powder, asaefoetida powder, salt along with enough water to cover everything well.
- Then again pressure cook it for three whistles.
- After sometime, open the cooker, and mash it nicely using “wooden matthu”. If you do not have the “Matthu”, you can blend it in a blender or put it in a mixie when it is lukewarm and just run for two to three rounds.
- In a small pan add the oil and when it is hot add mustard. When it starts pops up add jeeragam, curry leaves, red chillies and fry for a second. Add this seasoning to the masiyal and mix once again.
- This can be taken as side dish or mixed with hot rice.