Sundakkai, also known as turkey berry, is a small, round fruit that is commonly used in South Indian and Southeast Asian cuisine. The fruit is typically harvested when it is still green and unripe, and it has a slightly bitter and tangy flavor that can add depth to a variety of dishes. Sundakkai is believed to have numerous health benefits, such as promoting digestion, reducing inflammation, and improving skin health. It is used in the treatment for coughs. It is a tonic for liver. It helps to relieve stomach upsets.
It can be consumed in a variety of ways, including as a pickle, in curries, or in chutneys. Overall, sundakkai is a versatile ingredient that can add both flavor and nutrition to a range of dishes.
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.
Sundaikai Kootu
Difficulty: EasyThis Sundakkai (Turkey Berry) Kootu is made with green gram dhal and fresh Sundakkai. This goes well with steamed rice.
Sundakkai Vathal Podi (Dried Turkey Berry Powder)
Difficulty: EasyThis 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.
Sundaikai Masiyal
Difficulty: EasyThis gravy is made with Sundaikai (turkey berry), dhal and tomato. This can be served as side dish or mixed with hot rice.
