Sundaikkai or Turkey Berries are usually relished as vatrals. The fresh berries are usually used in gravies. It has a bitter taste, so it is usually paired with lots of onion and sesame oil. Sesame oil helps to reduce bitterness of vegetables in gravies. Tamarind is also used to reduce the bitter taste. This kulambu goes very well with appalam and rice.
Sundaikkai / Turkey Berry-1/2cup
Tamarind-size of small lemon
Sambhar Powder-2 tsp
Curry Leaves-a sprig
1. Remove the stem of the berries. Slit it to half.
2. Finely chop onions.
3. Heat oil and splutter mustard and methi seeds.
4. Add curry leaves, onions and garlic pods.
5. Saute till golden brown.
6. Add the berries and saute on low flame till they change colour.
7. This step reduces the bitter taste of the berries.
8. Add tamarind extract, sambhar powder, turmeric powder and salt.
9. Bring this to boil. Cover the pan with lid and reduce flame.
10. Allow it to cook until the garlic pods becme soft.
11. Switch flame to high and bring the mixture to gravy consistency. The oil will start floating.
12. Switch off flame and transfer the gravy to a serving dish.
13. Serve along with steamed rice and appalam.
|These are fresh turkey berries|