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.