23 SUNDAKKAI KUZHAMBU

Sundakkai known as Turkey Berry in English and Chundakka/kudhenakai in other Indian Languages. Learn more about it through wikipedia here Learn more about it here.

Benefits of Turkey Berry: Turkey berry is widely used for culinary and medicinal purposes. These berries are either used as fresh berries or dried berries. Turkey berries are soaked in butter milk for one day and then dried in the hot sun for at least 15 days. The most significant benefits of this herb are:
1. Turkey berry is an ancient herb and is used in many Ayurvedic treatments. It has sedative, diuretic and digestive properties. It is used in curing coughs. It is a good tonic for liver. The unripe fruits are used to strengthen immunity power and also reduce body heat.
2. Turkey berries are used in the treatment of mucus, cough or phlegm. Berries are dried, powdered and then taken for curing these illnesses.
3. The berries help in proper digestion. They kill harmful bacterial growth in the stomach and intestines. They help in destroying intestinal worms owing to their bitter taste. They cure infections in the stomach and liver. They also stimulate regular activities of the bowel.
4. Turkey berries are used in traditional medicines to cure night blindness. It strengthens the nerves in the eyes and provides a clear vision.
Source http://www.theherbdepot.com/uses-of-herbs_turkey-berry-to-heal-you-quickly-benefits-of-turkey-berry-herb_152.html


Sundakkai Kuzhambu(Gravy). This gravy can be prepared either this way or like vathal kuzhambu. But in my house the fresh sundakkai is prepared this way most of the time. Tastes good with rice and papd.

Wash and pat dry sundakkai. Put it inside a cover and beat it with a stone or spatula or some hard metal or mortal and pestle until it is crushed. 
Sundakkai – 1 cup
Small onions – ½ cup
Coconut grated – 4 tbsp
Tamarind – ½ lime size(soak in a cup of water for 20 minutes and extract pulp)
Pulusu Powder – 2 tbsp(as desired)
Turmweric powder – ¼ tsp
Gingelly oil – 2 or 3 tsp

For tempering:-
Mustard seeds – few
Curry leaves – few
Gingelly oil – 1  tsp



Heat oil in a pressure pan or deep kadai. Add crushed onions(peel small/pearl onions/shallots and run in mixie for 1 - 2 seconds or even can crush on a mortal/pestle)and fry for few minutes. Next add sundakkai along with seeds and fry till it is cooked and color changes. Then add turmeric powder, salt and pulusu podior any curry powder). Next add tamarind water and additional 1 cup of water. Close and cook for one whistle. If not using pressure pan then close with a lid and cook till the sundakkai is cooked and soft( better option is to cook in a pressure pan). Switch off the stove and open once the pressure is gone.
Ground coconut into a fine paste. Add this to the gravy and cook again for another 5 – 6 minutes until the raw smell from the coconut leaves. (optional can add a very small piece of jaggery in the end).
Temper with the tempering ingredients and pour on the gravy.

23 comments/Reactions:

Aarthi said...

wow..awesome recipe

Aarthi
http://www.yummytummyaarthi.com/

deeps recipes said...

Padma..
Wow..I wish I could find this veg somewhere.. :-(
So appealing !!!!

Hamaree Rasoi said...

Delicious and tempting Kuzambu.

Deepa
Hamaree Rasoi

Home Cooked Oriya Food said...

lovely new one...

Aarthi said...

wow..awesome recipe

Aarthi
http://www.yummytummyaarthi.com/

ramya anand said...

I only have the dried ones and I make vathakuzhambu...urs look healthy..

Sumi said...

delicious recipe.I love the slightly bitter as well as the tangy taste of the kuzhambhu.

Prathibha said...

never tasted this..must b delicious

Uma said...

looks super-yummy.

Sangeetha Nambi said...

Perfect dish with Hot steamed rice :)

Chandrani said...

Yummy.....

Cuisine Delights
My First Event - "COLOURFUL HOLI".

Akila said...

The first kuzhambu which I made is sundakkai kuzhambu at the age of 8 or 9 with my friends in garden. In India most of my friends garden have this sundakkai chedi n we make it. Ur recipe took me back to my childhood days. Thanks for sharing dear.

Bollywood Bistro said...

When I am reading your post I impressed and try to prepare it. Thanks for sharing, want more post like this.

Valarmathi Sanjeev said...

OMG...wat an yummy and beautiful recipe...love this...looks absolutely delicious.

Apu said...

Looks so delicious!!

Sensible Vegetarian said...

I love sundakkai and we don't get it here. Love your dish absolutely.

Inviting you to participate in Cook Eat Delicious Desserts Event- Wholesome Desserts with no refined sugar or flours

Kitchen Flavours said...

Very new to me...looks aromatic and yum...

Anonymous said...

Part 1:
http://www.youtube.com/watch?v=CC5ycvHgB8M

Part 2:
http://www.youtube.com/watch?v=_7XOw_zZmFM&feature=relmfu

Follow foodie said...

Happy to follow you..One of my all time fav recipe
http://followfoodie.blogspot.com/

info korners said...

like it , great recipe , I like it .....

Cathleen said...

This looks delicious! I've got to try this sometime!

kay said...

Looks really delicious. Is there a recipe without coconut, to make it more healthy.

Padma said...

Yes Kay you can make it without coconut. For that we can add lot of onions along with garlic flakes, fry till nice brown and add tomatoes one or two depending on the quantity, then add sambar powder and mix. Pour in some tamarind extract and cook till done.( can partially saute sundakkai in oil till half done and add it to the gravy). Hope this helps you.
Thanks
Padma

Post a Comment

Please leave your valuable comments/feedback. If having problems posting them, then you can also contact me at padmasrecipes@gmail.com .

Thanks
Padma