The proverb “Good things come in small packages” is true of the Turkey berry commonly known as Sundakkai, in Tamizh. Small green pea like fruits, usually treated as a vegetable are great sources of plant-based iron. A native of South America, turkey berries also known as Kundane kayi, Kottuvastu, Bhukat in Indian languages are an important ingredient in traditional tamizh cuisine. These berries are preserved for years by giving them a good soak in salted butter milk and sun drying.
Its valuable healing properties, particularly gut health is documented in Siddha and Ayurveda manuscripts. The presence of Glycosides and antioxidants enhance insulin production and glucose absorption in the body thus making these tiny berries important for Diabetics. Foodialogues brings to you an appetizing Sundakkai Masial that can be mixed with hot steaming rice for a hearty meal.
SUNDAKKAI MASIAL RECIPE
Ingredients for Sundakkai Masial:
- Sundakkai fresh 1c
- Tuvar /red gram dal ½ c
- Moong/green gram dal ½ c
- Tomato 2 medium
- Green chill slit 3
- Sambhar powder 1 tsp
- Finely chopped onions 1 big
- Oil 1 tbsp
- Mustard seeds 1 tsp
- Asafoetida 1 tsp
- Fenugreek seeds 1 /2 tsp
- Curry leaves few
Preparation Method for Sundakkai Masial:
- Wash and towel dry the berries. Pound them gently.
- Take a pressure cooker. Add the washed dals along with slit green chillies, Sundakkai & chopped tomatoes.
- Add turmeric and 3 cups of water. Pressure cook for 3 whistles.
- After pressure has died down open the cooker and gently mash the contents. Add sambhar powder and bring to a rolling boil.
- Take a heavy-bottomed pan. Add oil and temper mustard, fenugreek, and asafoetida.
- Add the chopped onions and curry leaves. Sauté the onions till translucent. Pour this over the boiling masial.
- Remove and serve with hot cooked rice.
