Sundakkai known as Turkey Berries are good for digestion and can help to relieve stomach upsets.
Sundakkai is soaked in buttermilk, sun-dried and prepared as “Dried Turkey Berry” or “Sundakkai Vathal”. It is readily available in shops. It can be consumed as such, as a digestive aid, or added to the Kuzhambu, Kootu or gravies. Dried turkey berry contains equally amazing advantages for overall health.
Try some fresh Sundakkai receipes also: Sundakkai Kootu, Sundaikai Masiyal, Sundakkai Poricha Kuzhambu.
Sundaikai Masiyal
Difficulty: EasyThis gravy, featuring Sundaikai (turkey berry), lentils, and tomatoes, can be enjoyed as a side dish or combined with steaming hot rice.
Sundaikai Kootu
Difficulty: EasyLearn how to make the delicious and nutritious South Indian dish, Sundakkai Kootu, packed with flavor and served as a perfect side dish to rice or roti.
Sundakkai Poricha Kuzhambu
Difficulty: EasyThis Sundakkai Poricha Kuzhambu is made with Sundakkai, Thurvar Dhal and coconut gratings. This can be mixed with steamed rice and served for lunch and dinner.
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Sundakkai Vathal Podi (Dried Turkey Berry Powder)
4
servings10
minutes0
minutesThis Sundakkai Vathal Podi can be taken mixed with hot steamed rice along with a spoon of ghee or oil. This podi can also be added to any Kara Kuzhambu. Two to three pinches of this podi can be added to a glass of buttermilk and can be taken.
Ingredients
Sundakkai Vathal – 1 small cup (approx 50 grams)
Urad Dal – 1 tablespoon
Hard Asafoetida – a gooseberry size
Red Chillies – 4 to 5
Oil – 2 teaspoons
Salt – 1 teaspoon or as per taste
Directions
- In a kadai put the oil and add asafoetida, Urad dal and red chillies and fry till the dal turns golden brown.
- Remove and keep aside.
- Same kadai add a teaspoon of oil and fry the Sundakkai Vathal for 2 to 3 minutes.
- Put all the fried items in a mixie jar along with salt and grind it to a powder.
- Store it in an air tight container.