Sundakkai or Turkey berries are healthy, nutritious and rich in anti oxidants. In Tamilnadu, turkey berries are traditionally used in household meals, either in fresh or dried form. Turkey berries are slightly bitter in taste and has amazing healthy benefits. Regular intake of Turkey berries helps to prevent cancer, diabetes, anaemia, cardiovascular diseases and many life threatening diseases.
Crushing the berry before cooking helps to reduce bitterness. Using claypot and cold-pressed oil for making this recipe,gives the traditional and authentic taste. Usually, coconut milk is not added to this recipe, but here i have added to make it more tastier. You can go upto your preference. This curry tastes excellent when served with hot rice or idly.
INGREDIENTS:
50 grams pachai sundakkai/ fresh turkey berry
1 medium sized onion, thinly sliced
1 tomato, chopped
5 to 6 garlic cloves
1 sprig curry leaves
1/2 tablespoon ginger garlic paste
Hing, a pinch
2 tablespoons vathal kuzhambu powder/ sambar powder
1/2 teaspoon turmeric powder
3/4 cup tamarind water
1/4 cup coconut milk
3+ 1 tablespoons gingelly oil
Salt, to taste
INSTRUCTIONS:
Wash the berries to remove the dirts. Using a mortar & pestle, slightly crush the berries. Do it in batches. Do not over crush the berries, just break it roughly. Set aside.
Heat 3 tablespoons oil in a claypot. Add sliced onions and curry leaves. Saute till the onion turns translucent. Add in garlic and saute for a while.
Add ginger-garlic paste and cook till the raw smell goes off. Add hing and saute well.
Now add crushed berries and tomato. Cook it in medium flame, until the tomato mashes well.
Add turmeric and vathal kulambu powder. Saute in low flame till the raw smell goes off. Add tamarind water and salt. Cover and cook it in medium flame, till it boils and berries are cooked well.
Add coconut milk, give a good mix and allow to boil for a min.
Switch off the flame and add a tablespoon of oil, mix and cover the pot for few minutes or until you serve.
Serve hot with rice and enjoy!!