TASTY SAMBHAR WITH TURKEY BERRY

 

Chundakkai/Sundakkai as named in South India is a berry used in sambhar either fresh or in dried form. It is known as turkey berry in English. Pickles & powders are also made with this berry. This is highly popular and easily available in the Chennai markets. Here is a fine recipe for fresh turkey berry sambhar:

INGREDIENTS:

Sundakkai/ turkey berry

Toor dal

Tamarind

salt

oil

Turmeric

coriander seeds

Fenugreek

Green chillies

Channa dal

Red chillies

Asafoetida

coconut

PREPARATION:

Make pierce using fork in the selected fresh turkey berry. Wash well

Cook it along with toor dal and green chillies in a pressure cooker

Soak tamarind and extract juice

In a kadai pour oil and roast coriander seeds, fenugreek, red chillies and channa dal till golden brown.

Allow it to cool and grind it along with coconut into a paste

Place the kadai on the stove, pour tamarind juice and let it boil.

Then add the grinded masala paste, salt, turmeric and asafoetida and allow it to simmer.

Now add the cooked dal and turkey berry

Mix well and allow it to cook for few minutes.

Take another kadai. pour oil, add mustard seeds when they crackle pour over the prepared sambhar.

serve hot along with white rice and ghee.

Many families prefer to have an accompaniment of WHITE COCONUT AND BLACK PEPPER CHUTNEY with Turkey berry sambhar. You can also try it. Here is the recipe:

Coconut plays a friendly role in South Indian cuisine as its mingled with almost any dish. It can be used in numerous ways and adds a fine touch of taste, flavour and consistency. Here is a recipe where coconut is the main ingredient and it can be prepared in a jiffy.

INGREDIENTS :

Coconut

Pepper

Salt

Toor dal

Channa dal

Red chillies

PREPARATION:

Select a matured coconut, break it and grate or make small pieces using a knife.

Take a kadai. Pour little oil and roast toor dal, channa dal, red chillies and pepper.

Let it cool for sometime and grind it in a mixer along with coconuts and salt. Add water at required intervals and bring it to the creamy consistency.

Transfer it into a container, add some more water if needed and mix well.

Use this as an accompaniment to turkey berry sambhar or

Serve with hot rice and ghee. It can be served along with "Rasam"