Tuesday, July 7, 2015

Sundakkai Curry/ Pachadi | Turkery Berry Gravy

I saw this berry at hosur farmer's market ,but i thought they are used for making vathals, so i never bought this. But few months back, while browsing , i saw this recipe from solai's kitchen.I was amazed by the health benefits of this berry and want to try this.

So last week ,when i went to farmer's market, i searched for fresh sundakkai and bought it. I thought that this dish would have slight bitterness. But , trust me, it's not even having slight bit of bitterness.

It goes well with rice and sambar/Karakulambu. Now , let see the procedure.

Raw sundakkai /Turkey berry - 1/2 cup
Onion -1 
Tomato -1
Cooked Toor dal - 1/4 cup
Turmeric - a pinch
Red chili powder - 1/2 tsp
Sambar powder -1/2 tsp
Tamarind - a small gooseberry size
Coriander leaves - few
Salt -to taste

To Temper
Oil -1 tsp
Mustard & urad dal -1/4 tsp
Curry leaves few 


First cook the toor dal(dont cook it mushy) and soak the tamarind in water for 15 mins.

Now remove the sundakkai from the stalks and wash it well with water. Then cut each sundakkai into two pieces and onion & tomato into small pieces

Heat the kadai and temper the ingredients listed under "To Temper" and then add onions and saute it till the onions become translucent.

Next add the sundakkai ,saute it for 3-4 mins and  then add tomatoes and saute it well.

Then add the cooked dal and mix well

Now add all the spices (turmeric,chili,sambar powder ) and salt .

Then add enough water and cover the kadai with lid and allow the sundakkai to cook completely.

Once the sundakkai are well cooked, extract the tamarind pulp and add it along with coconut & coriander leaves.

Let it be in flame for 5 mins and then switch off the flame.

Tasty & healthy sundakkai Curry is ready.

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