Fresh Sundakkai or Kundanekayi huli gojju | Green Turkey berry tangy gravy - EverythingTraditional
Sundakkai | Kundanekayi | Turkey berry | Wild eggplant | Prickly night shade | Susumber | Shoo Shoo bush | Devil's fig
Turkey Berry / Sundakkai is a vegetable with surplus health benefits and medicinal uses. Sundakkai tiny but holds high quality proteins, fibres, vitamins, minerals and anti oxidants. It is also used in weight loss diets as it is low in carbs and fats. Sundaika or kundanekayi also improves eyesight. The other common names are prickly nightshade, wild eggplant, shoo shoo bush, susumber, devil's fig and pea eggplant. And its known as Kundanekayi in kannada not most people know.
Since we had a plant in our backyard in the army quarters, my mom would make this recipe at least once a week or every fortnight. Hence we like this recipe from childhood, even without knowing its health benefits.
This sundaikai is slightly bitter but when cooked this method it is dominated with sour, spicy and slightly sweet, altogether a nice treat to our tongue which refreshes the regular taste. Mouthwatering 😋
Very simple recipe where sundakai is cooked in tamarind and spice with some onions and tomatoes and little jaggery to balance the spice and tangyness in the dish, try this simple recipe on any day and enjoy with hot steaming rice and a papad.
Fresh Sundakkai vatha or puli kuzhambu | Green Turkey berry tangy curry Cuisine: Indian / South Indian Cook time: 25 minutes
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Ingredients for Sundakkai vatha or puli kuzhambu recipe- Sundakkai / Green Turkey berry
- Onion - 1 small
- Curry leaves - few
- Tamarind - big lemon size
- Tomato - 1 small
- Chilli powder or sambar powder - 1 1/2 teaspoons
- Jaggery - 1/4 teaspoon
- Turmeric powder - 1/4 teaspoon
- Salt to taste
For sesoning - Mustard seeds - 1/4 teaspoon
- Jeera / Cumin Seeds - 1/2 teaspoon
- Menthya / fenugreek seeds - 1/4 teaspoon
- Oil preferably Sesame oil - 3 tablespoons
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Instructions to make Sundakkai tangy curry
Pre-Preparations Using a mortal and pestle or a rolling pin, crush the berries Soak tamarind in water and extract the pulp
Making of gravy Heat a pan and add 3 tablespoons of oil (preferably sesame oil) Once oil is heated add mustard and jeera and menthya / fenugreek seeds Add finely chopped onions and curry leaves Saute for few minutes and then add in sliced tomatoes Add sundakai and saute well Add turmeric and chilli powder or sambar powder Add required water and cook for few minutes Add salt and tamarind extract, cook until vegetables are done and to the thick gravy consistency At the end add in jaggery Once jaggery is dissolved remove from heat and add a teaspoon of sesame oil, cover the lid and leave for about 5 minutes and then its ready to serve Serve with steaming hot rice and papad
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Note:
Adding jaggery enhances the flavour in the gravy
Adjust tamarind to ones taste
This sundakkai is bitter in taste hence adjust the taste with jaggery and spice to suit the family members requirements
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How to make Fresh Sundakkai vatha or puli kuzhambu | Green Turkey berry tangy curry with Step-by-step pictures
Pre-Preparations
Using a mortal and pestle or a rolling pin, crush the berries
1. Heat a pan and add 3 tablespoons of oil (preferably sesame oil)
2. Once oil is heated add mustard and jeera and menthya / fenugreek seeds
3. Add finely chopped onions and curry leaves
4. Saute for few minutes and then add in sliced tomatoes
5. Add sundakai and saute well
6. Add turmeric and chilli powder or sambar powder
7. Add required water and cook for few minutes
8. Add salt and tamarind extract, cook until vegetables are done and to the thick gravy consistency
9. At the end add in jaggery
10. Once jaggery is dissolved remove from heat and add a teaspoon of sesame oil, cover the lid and leave for about 5 minutes and then its ready to serve
11. Serve with steaming hot rice and papad
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