Sundaikkai Thayir Pachidi | Turkey berries Raita

Sundaikkai Thayir Pachadi | Turkey berries raita

All of us at home are brinjal/eggplant lovers. Hence I cook sundaikkai / turkey berries / pea eggplants also quite often and create a variety of dishes with them. Sundaikkai's are miniature of eggplants and they almost taste the same when they are cut into half except that there are too many seeds when compared to the bigger egg plants. This recipe is about Sundaikkai cooked along with spices and mixed with yogurt and a paste made out of coriander,ginger,green chilli.
Youtube: https://youtu.be/OEvo7kQMB0g

Pin:https://www.pinterest.com/pin/402931497894930418/

Turkeyberries are ideal for who are diabetes and/or anemic. It has a very rich iron content.

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In this recipe ,it is a must to cut the sundaikkai into two parts as they should be fried in oil well to get a good flavor and taste for this dish. I have included raw coriander,ginger and green chili paste as they further enhance the taste and flavor. Make sure not to add more ginger than the quantity mentioned as it would override the rest of the flavors.

Recipe: Sundaikkai Thayir Pachadi | Turkey berries raita

Preparation Time : 10 minutes

Cooking Time : 8 minutes

Gas : low

Yields : 1 Cup

Ingredients

Turkey berries/Sundaikkai – 1/3 cup

Green chilli – 1/4 piece

Ginger – 1 inch

Coriander leaves – 1/3 cup tightly packed

Cumin seeds - 1/2 tsp

Salt – as needed

Oil – 1.5 - 2 tsp

Hing Powder – A generous pinch

Mustard – 1/2 tsp

Urad dhal –1/2 tsp

Curry leaves - few

Yogurt – 1/2 cup

Water – As needed

Video (Stepwise with pictures below)

Preparation

1. Chop each Sundaikkai/Turkey berry into half. Do not slit. Put them in a bowl of water to retain the color.

2. Blend coriander leaves, ginger, green chili, cumin seeds, salt (I used ½ tsp) in a mortar pestle or mixer. Add little water if needed.

3. Take a claypot pan and add oil.

4. Add hing, mustuard, urad dhal and curry leaves. Do not wait for it to cook.

5. Immediately add Sundaikkai/Turkey berries, curry leaves and let it fry nicely. The color would change and the you can see a white color skin coming..

6. Let this mix cool.

7. Whisk the yogurt by adding little water to form a raita consistency.

8. Add yogurt, ground coriander paste and the fried turkey berries (along with the spices).

9. Mix them well.

10. Serve chill.

Notes

1. For best results serve after 20 minutes.

2. Make sure the sundaikkai/turkey berry is completely fried else it would turn out to be bitter.

Measurements

1 tsp = 5ml

1 tblsp – 15 ml

1 cup = 200 ml

Preparation(This is another method to prepare the same recipe)

1. Blend coriander leaves, ginger, green chili, cumin seeds, salt (I used ½ tsp) in a mortar pestle or mixer. Add little water if needed.For mortar pestle version refer to the video.

2. Beat the yogurt and mix the coriander,ginger, chili paste.

3. Add salt.

4. Chop each Sundaikkai/Turkey berry into half. Do not slit.

5. Take a non-stick pan and add oil.

6. Add hing, mustuard, urad dhal & Jeera. Do not wait for it to cook.

7. Immediately add Sundaikkai/Turkey berries, curry leaves and let it fry nicely. The color would change and the you can see a white color skin coming.