Step 1: Prepare the Turkey Berries

Detach the turkey berries (chundakka) from their stems. Wash them thoroughly. Place the washed berries in a stone mortar (or use a pestle on a cutting board) and gently crush them. This helps to break them open and release the small seeds inside. After crushing, wash the berries again under tap water in a colander to discard the seeds, which can impart a slight bitterness. Set aside the crushed and washed berry shells.

Step 2: Roast Ingredients for Paste

Heat a dry pan and add the grated coconut. Dry roast the coconut on medium heat. After a few minutes, add the curry leaves, dried red chilies, and coriander seeds. Continue roasting, stirring constantly, until the coconut turns a golden brown color and the spices are fragrant. Remove from heat and let it cool down.

Step 3: Grind the Paste

Once the roasted ingredients have cooled, transfer them to a mixer grinder jar. Grind to a very fine paste, adding a little water if necessary to achieve a smooth consistency. Set aside.

Step 4: Sauté Onions and Berries

Heat coconut oil in a thick-bottomed pan or uruli. Add the peeled small onions and sauté until they start to soften and change color. Then, add the crushed and washed turkey berries. Continue to sauté for a few minutes until the berries also change color slightly.

Step 5: Add Spices and Tamarind

Add turmeric powder to the sautéed onions and berries and mix well. Pour in the tamarind extract. Add salt to taste (note: salt addition was missed in the video clip, but is essential). Add 1 cup of water and bring the mixture to a boil.

Step 6: Combine with Roasted Paste and Simmer

Once the mixture is boiling and the raw smell of tamarind has dissipated, add the ground roasted coconut paste. Rinse the mixer jar with a little water and add that water to the curry. Mix everything thoroughly. Reduce the heat to low, cover the pan, and let the curry simmer for about 10 minutes, or until the oil separates and floats to the top, indicating the curry has thickened and the flavors have melded. Turn off the gas.

Step 7: Serve

Serve the hot Chundakka Curry with matta rice, chapati, or your preferred accompaniment. Enjoy!

• Crushing the chundakka helps remove the bitter seeds, but if you enjoy the slight bitterness, you can leave some seeds in.

• Using a traditional stone mortar and pestle for crushing chundakka and grinding the coconut paste enhances the flavor.

• Ensure the coconut is roasted to a golden brown for the best taste and aroma in the curry.

• Chundakka can also be made into 'kondattam' (fried sun-dried berries) similar to chili kondattam.