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Sundakkai (Turkey Berry) Thuvayal /Thugayal

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Turkey berry Thugayal | Sundakka Thugayal

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Sundakkai (Turkey Berry) Thuvayal /Thugayal is an easy way to introduce the iron-rich antioxidants rich berry into our diet. The bitter berry is camouflaged with the sweetness of the small onions and the fresh coconut in it. Tastes best with dosa or rice.

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Ingredients

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How to use Sundakkai (turkey berry) ? Raw or dried sundakka ?

 

Turkey berry | Sundakka is a perennial crop which means it lives more than a year. Being a hardy easy plant to grow, I got one in my garden too. I have got an abundant supply of these berries every week, which compels me to use it in my cooking in as many ways as possible. I have dried up a batch in the sun for the winter season. The dried berry is equally nutritious and can be substituted instead of the raw berries in many recipes, but do remember that they are strong flavour. So reducing the quantity of the berries used would make a good substitute in many recipes.

How to cook raw sundakka \Turkey berry ?

Raw berries have a thick skin, which has to be crushed to allow the inside to cook well, letting out the bitterness and the seeds. The dried berries are already crushed before drying, hence can be used directly.

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Where can I buy Turkey berry | Sundakka ?

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Dried turkey berry or sundakka is available in local markets in dry fruit shops or masala shops. it is also available here to buy online.

Another interesting shop I found for all the dried herbs and spices if you know what you are looking for is Natureloc.
https://www.natureloc.com/

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Similar recipes

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Tips to make a perfect Sundakka thugayal

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  1. Crush the turkey berry before cooking, so that it cooks well from the inside.
  2. If you are using the dried turkey berry reduce the quantity to half.
  3. Cook the raw sundakka well before grinding it to a thugayal

 

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Step by step video

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Recipe

Pachai Sundaka (Turkey berry) Kuzambu .

  • 1 cup Raw turkey berry
  • 1 cup Pearl onions
  • 2 piece tomato diced
  • 1/2 cup Grated coconut
  • 1 piece Onion diced
  • 4 pods garlic
  • 2 tbsp Tamarind pulp diluted with 1 cup water (Or a lemon size tamarind pulped)
  • 2 tbsp Sesame oil / Gingely oil
  • 2 tbsp Kozambu masala (Sambar powder can be substituted)
  • 1 tsp Chilli powder (optional)
  • 1 tbso Salt ( as required)

Seasoning

  • 1 tsp Sesame oil
  • 1 tsp Mustard
  • 3 pieces Round red chilli

  1. Wash the fresh Sundakka also called Turkey Berry (Sundakka )

  2. Crush them with a pestel to break open the berry.

  3. In a clean pan, add 2 tea spoons of oil, saute the garlic.

  4. Saute the pearl onions till they are translucent.

  5. Add the tomato. Saute for a few minutes.

  6. Add the grated coconut and switch off the stove. Allow it to cool.

  7. Grind the masala into a smooth paste. set aside.

  8. In a clean kadai, add 2 tspoons of sesame oil.

  9. Saute the diced onion till they are translucent.

  10. Add in the crushed berries.Saute for a minute.

  11. Add the turmeric, salt and tamarind pulp. Add a cup of water.

  12. Close and cook for 5 minutes till the raw berry is cooked.

  13. Add in the ground masala paste. Add the chilli powder, and kozambu masala.

  14. Adjust the salt if required, add water if too thick. Cook for 5 minutes till it comes to a boil.

  15. Switch off , season and serve with hot rice.

Main Course
Indian
Pachai Sundakka kuzambu, turkey berry in tamarind sauce.

Sundakkai (turkey berry) thuvayal

  • 1/2 cup Raw sundakkai (turkey berry) (or 1/4 th cup of dried Sundakkai (turkey berry) )
  • 1/2 cup Pearl onions
  • 4 Piece Red chilli
  • 4 pods Garlic
  • 1 tbsp Bengal gram dal
  • 1 tbsp Urad dal
  • 1/2 cup Grated coconut
  • 1/2 inch Tamarind
  • 1 tsp salt
  • 1 tsp Sesame oil

Seasoning

  • 1 tsp Sesame oil
  • 1 tsp mustard
  • 4 Curry leaves

  1. Gently crush the raw Sundakkai (turkey berry) with a pestol to open up the seeds.

  2. If you are using the dried Sundakkai, use 1/4 cup of the dried Sundakkai (turkey berry) directly.

  3. In a clean kadai add a tsp of oil. Roast the urad dal and bengal gram dal till they turn golden brown.

  4. Add the pearl onions. Saute for a few minutes till they are trasnlucent.

  5. Add the crushed turkey berry, close the lid and cook for a few minutes. The moisture inside would cook the berry. About 5 minutes.

  6. Open the lid, add grated coconut. Switch off the stove.

  7. Allow it to cool. Grind to a semi smooth paste in a grinder.

  8. Season with sesame oil mustard and curry leaves.

Side Dish
South Indian

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