Blueberry Vathal kuzhambu (gravy)

Picked blueberries at a farm today and tried this recipe since we had some unripe berries.
Since fresh ripe Manathakkali (black nightshade) and blueberries are similar in taste, and also
because we had tried cranberry vathal kuzhambu before, we came up with this recipe.

Recipe:

Blueberries *                          - 1 cup
Manathakkali vathal              - 1 tsp (optional, you can substitute with  any other vathal of your choice)
Tamarind juice(concentrated) - 1 tsp ( squeezed from fresh tamarind)
Water                                      - 1 to 1 and 1/2 cups
Salt                                          - according to taste
Turmeric powder                     -  1 tsp
Sambar powder                       -  2 tsps
Red Chilli powder                   - 1 tsp
Asoefatida                               -  about 1/2 tsp
appalam/pappadam                  - 1 small, microwaved, for thickening.
* The blueberries have to be green/red or not fully ripe.

For tempering:
Oil                                         - 1 tsp
Mustard seeds                        - 1/2 tsp
Fenugreek seeds                    - 1/2 tsp
Curry leaves                           - 4 - 5 leaves if available.

Fresh picked blueberries from the farm 

Heat 1 tsp oil in a pan and add the mustard seeds, curry leaves and fenugreek seeds. Let the mustard seeds splutter. Add the blueberries, manathakkali vathal, turmeric powder, spice powders, asoefatida and saute for 4- 5 minutes.

 Add the tamarind juice, water and salt to this and let it boil.

Once it is boiled, reduce the heat and add the microwaved appalam( crispies made with urad dal). Let it thicken to a gravy.

 “Sending this to Berry Merry Summer June 2013 event hosted by Jayanthi” 
http://kuttybear-toddlerfoodideas.blogspot.co.uk/2013/05/a-berry-merry-summer-june-2013-event.html