Soak the tamarind in warm water for 10 minutes. Set aside.

Squish and extract the pulp and filter it out for any debris.

Wash and remove the stalk of the turkey berries.

Slit the berries individually, this helps the tamarind and the spices to flavour the turkey berries.

Add the turkey berry, tamarind pulp, add the turmeric powder and salt and bring the mix to a boil. Cover and cook for 10 minutes.

Meanwhile in a separate pan add the coconut oil, roast the fenugreek seeds and the red chillies.

Once the red chillies are crisp, add the raw rice and roast it for a minute, remove from heat and add to the grated coconut.

Grind this into a fine paste and set aside

Add the paste to the cooking turkey berries and simmer for 6-7 minutes. Remove from heat and set aside.

In another pan heat, the oil add the mustard seeds. Once they splutter add the curry leaves and roast it.

Add this tempering to the curry and mix it well.