22 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.

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20 GOLD FINGER CHAAT

Masala Gold Finger Fryums/ Gold Finger Chaat/ Masala Boti and Vadagam/Vathal/Sandige Chaat

Gold finger fryums is one of my favourite just like anyone. When I was kid I used to insert them in all my fingers and munch it on one by one just like other friends in school or neighbourhood. My son’s too love this snack and I always stock up with it at home. This snack which I am posting now is very similar to Masala Papad that we get as starters in restaurants. Here is the recipe link to Masala Papad. Here I used the same ingredients by filling in gold finger fryums also called as Boti in Bangalore. If you have the ingredients ready, then all you have to do is just fill the gold finger and have it right away or within few minutes before it gets soggy. The same ingredients can be used to top on regular fryums/vadagam/vathal/sandige.

 

Here I have used some chopped red onions, deseeded and chopped tomotoes, chopped deseeded or salad cucumber, grated carrot, salt, lime juice, chilli powder or chopped green chillies, chopped coriander leaves and also can use some sev(oma podi or mixture for crunchness which is optional).

Fry Gold finger in oil. Remove and keep aside.

 

In a separate bowl mix all other ingredients as needed( Note the quantity depends on your individual taste and need). Mix well and stuff inside the gold finger and serve. For a change can mix some sweet chutney and green chutney with other ingredients and mix and then stuff or arrange on top.

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14 VANKAYA PACHADI

Katharikkai/Brinjal/Badhanekayi/Vankaya Pachadi 

 

Brinjal - 5 or 6 medium size 

Tamarind - Half lemon size 

Sambar Powder  or Pulusu Powder - 1 tbsp 

Jaggery - 1 tbsp 

Salt as needed 

Onion - 1 small red onion or Pearl/small onion(shallots) - 6 or 7 sliced 

Grated coconut - 2 or 3 tbsp 

Curry leaves - few 

Mustard seeds - few 

Urad dhal - few 

Gingelly oil - 3 tsp 

 

There are lot of versions of pachadi and this pachadi is very different and very common in my house/native served with rice. The preparation is very easy and the taste of brinjal cooked with tamarind pulp and jaggery is really good.

Wash and cut brinjal into cubes. Best brinjal that goes well for this pachadi are the white varieties known as Thai Brinjal here. The other one is the mullu(thorned) brinjal, that has small thorns on it. Take the brinjal in a vessel. Add tamarind pulp(soak the tamarind in water for 30 minutes and squeeze out water a dilute one with about 2 cups of water). Also add salt and the powder. Cook till it is soft but not mushy. Also add jaggery. Once done remove and keep aside. 

Place a kadai/frying pan and heat oil. Add mustard seeds, urad dhal, curry leaves. Wait for few seconds and add onion(best taste will be given by small onions). Fry till nice brown and add the cooked brinjal. Check for salt and add more if needed. Finally add the grated coconut and mix well. Remove and serve with rice. Will also taste good with chapathi/roti's. 

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