Green Sundakkai – 1 kg
Salt as per taste
Sour Curd – 1/2 cup
1. Crush the sundakkai slightly once so that it opens but remains round in shape.
2. Wash these with water and drain.
3. Add salt and sour curd and mix well.
4. Leave it for 4 days, shaking once a day.
5. If the sundaka is very bitter you may add more curd.
6. After 4 days this will become watery. Preserve the liquid.
7. Fry in little oil for serving.