Sundaikkai, is popular as turkey berry in English. It is also called as pea eggplant or baby eggplant. It is widely used in indian, Malaysian and thai cuisine. Among tamilians(like me), Sundaikkai is famous for its kara or vatha kozhambu. When pachai or raw sundaikai is used for kozambu is referred as kara kozhambu whereas if dried sundaikai is used for kozhambu is referred as vatha kozhambu. This small berry has excellent medical properties and its good for bones.
Today i am not going to share any kozhambu recipe, but a quick poriyal to accompany with sambar sadam. Even you can use pacha sundaikkai in sambar. Sundaikkai basically a slight bitter in taste, so it has to be washed well by crushing with hands to remove the seeds before used for cooking. In today’s recipe i used equal amount of channa dal or kadalai paruppu to combat the bitterness of sundakkai and added coconut at the end to improve the taste.
Preparation & Cooking Time : 30 minutes
Yield :serves 4
Channa Dal – 1/2 cup
Pacha Sundakkai – 1/2 cup
Onion – 2 medium size, chopped
Garlic – 4 cloves, crushed
Grated Coconut – 1/4 cup
Green Chilli – 2, slit
Red Chilli powder – 1/4 tsp
Sambar Powder – 2 tsp
Turmeric powder a pinch
Jaggery – 1tbsp
Asafoetida a pinch
Curry leaves, few sprigs
Salt to taste
Oil – 2 tbsp
Mustard seeds – 1 tsp
Split urad dal – 2 tsp
Clean the sundaikai and remove the stems, cut into half piece of each sundaikai or crush in mortar using pestle.
Wash the sundaikai well for enough time or at least thrice to remove seeds from it else it may cause bitterness to poriyal.
Measure half a cup of channa dal and wash well in tap water. Pressure cook for one sound or in open pan until soft cook but not mushy.
Bring sundaikai in a sauce pan, add needed water to cook along red Chilli, turmeric powder and salt. Once water is absorbed., check it and switch off fire.
Heat oil in a fry pan. Add mustard, allow to splutter. Throw in cumin, crushed garlic cloves, slit green chilli, chopped onion and sauté well.
Once onions turn translucent add the cooked sundakkai and stir well.
Allow to cook for 5 minutes. Add the cooked channa dal to it. Add salt as needed and mix well. Also little jaggery and simmer cook for 5 minutes. Finally add grated fresh coconut and mix well. Switch off the fire.
Serve with rice and sambar.
Use equal portion of channa dal to eliminate the bitterness of sundaikai.