Sundakkai Thogayal

How to Prepare

1. Heat 2 tablespoons of sesame oil in a pan over medium heat.
2. Add 10 dried red chilies and roast until they turn slightly darker, then set aside.
3. In the same pan, add 100 grams of sundakkai (turkey berry) and sauté until they turn golden brown and slightly soft (about 5-7 minutes).
4. Add 1 cup of grated coconut and roast for 2-3 minutes until it turns light golden.
5. Add 2 tablespoons of urad dal and roast until golden brown.
6. Add a lemon-sized ball of tamarind (soaked and pulp extracted) to the pan and mix well for 1 minute.
7. Turn off the heat and let the mixture cool completely.
8. Transfer the cooled mixture to a mixer grinder, add salt to taste, and grind into a coarse paste. Add a little water (2-3 tablespoons) if needed to adjust consistency.
9. Transfer the thogayal to a serving bowl and serve with hot rice and a drizzle of sesame oil or as a side dish with dosa/idli.