Sundakkai is nothing but turkey berry. This is very rare to find in many places, but you can find this plant in many houses in Tamil Nadu. We can make many dishes using turkey berry, but my favourite ones are pickle, puli kuzhambu, sundakkai vathal (sun-dried), etc. It has many medicinal benefits like it controls diabetes, curing coughs, a good tonic for the liver, strengthens bones and nerves, keeps cancer at bay.
It’s not a favourite vegetable for many because of its bitter taste. We have to remove half of the seeds before we cook otherwise, we end up eating a bitter curry or pickle. We have to pound them a little before washing so that half of the seeds will be removed, and this can reduce the bitterness. Turkey Berry vathal (sun-dried) is perfect when it is served with porridge. It is easy to make and of course healthy too. This pickle recipe can be prepared in 10 minutes and it tastes good with sambar or curd rice. I sometimes mix this pickle with plain yogurt (curd) and eat just like that.
Tips to make perfect Turkey Berry pickle:
Step by step process:
Take 1 cup turkey berry and pound them in mortar and pestle.
Wash them 2 or 3 times to remove the seeds. Now add some salt,
½ tsp turmeric and mix well. Set the marinated turkey berry aside.
Now take a few red chillies (according to your preference) and remove seeds and add water to make a smooth paste. Keep the red chilli paste aside.
Now take a pan, add 4 tbsp oil and 1 tsp mustard seeds and allow them to crackle.
Now add marinated turkey berry and cook for 2 to 3 minutes. Colour will start to change after 3 minutes, now add red chilli paste and mix well.
Then add 4 tbsp tamarind water,
½ cup plain water and adjust salt. Now mix everything, cover and cook for 8 to 10 minutes.
Serve with curd rice or sambar rice.
Serve with Love