Sundaikkai (Turkey berry) is a common and easily available vegetable. It has many health benefits.
In Tamilnadu, Sundaikkai is consumed like cooking sundaikkai sambar, pulikuzhambu, and pacchadi.
After soaking in curd or tamarind water, it is dried and used as sundaikkai vattral, which can be consumed by roasting in oil or by cooking sundaikkai vattral pulikuzhambu.
In Tamilnadu, Sundaikkai is consumed like cooking sundaikkai sambar, pulikuzhambu, and pacchadi.
After soaking in curd or tamarind water, it is dried and used as sundaikkai vattral, which can be consumed by roasting in oil or by cooking sundaikkai vattral pulikuzhambu.
Ingredients:
Sundaikkai - 1/2 cup
(finely cut into pcs or partly crushed
using an iron ulakkai or wood mathu).
Small / pearl onion a handful (10-15 nos) OR
Big onion 2 nos
Red chili - 1 or 2
Tomatoes - 2 nos
Tamarind water - 2 tsps(optional)
Toor dal - 4 tsps
Turmeric powder - 1/4 tsp
Sambar powder - 1.5 tsps
Asafoetida
Cumin seeds - a little
Curry leaves
Pressure cook toor dal.
In a kadai, add oil, splutter mustard seeds, then add cumin seeds (jeerakam) and asafoetida.
Add onion. Stir well. Add Sundaikkai.
When the onion turns to light brown color, add tomatoes. Then add salt, turmeric powder, and sambar powder.
Filter water from cooked toor dal. Add that water and let it cook for 8 to 10 minutes. Sundakkai must be cooked softly.
Add mashed toor dal. Mix well and pachadi is ready. Its consistency is the same as kootu.
Finally, add curry leaves.
Add onion. Stir well. Add Sundaikkai.
When the onion turns to light brown color, add tomatoes. Then add salt, turmeric powder, and sambar powder.
Filter water from cooked toor dal. Add that water and let it cook for 8 to 10 minutes. Sundakkai must be cooked softly.
Add mashed toor dal. Mix well and pachadi is ready. Its consistency is the same as kootu.
Finally, add curry leaves.
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