Pachchai Sundaikai or Turkey berry is a popular berry variety in South India. In most cases, sundaikai is dried and we add salt and make it like a delicacy. These dried sundaikais are fried in ghee and served with curd rice. It is given for women post-pregnancy. It is known as a stomach cleanser and has many medicinal values, for which you may have to look at wikipedia or Google!
This pachchai sundaikai kozhambu has many versions, this version here is what my mother-in-law taught me.
Prep Time 10 mins
Cook Time 15 mins
Bengal gram 1 tbsp
Red chilies 5-6
Til seeds 2 1/2 tbsp (1/2 tsp for roasting and 2-3 tbsp for tempering)
Fenugreek 1/2 tsp
Curry leaves one handful
Tamarind 1 lemon size (soak in warm water and extract the syrup)
Small onions 4 nos
Grated coconut 1 tsp
Raw Sundaikai 150 gms (slit it for good taste)
Powdered Jaggery 1 tsp (optional)
1. Heat a skillet, add til seeds and let it crackle. Transfer it to a blender jar.
2. Now in the same skillet, dry roast bengal gram, red chilies, fenugreek and curry leaves.
3. Let the mixture come to room temperature, transfer it to the blender jar and add grated coconut.
4. Grind it to a coarse paste. Add water (grind it like thogayal)
5. Now, in a skillet, heat 2 tbsp of til oil, add mustard seeds and let it crackle.
6. Now, add hing, curry leaves and the slit pachchai sundaikais (Turkey berries) and salute for 5 mins.
7. Then, add the tamarind syrup and wait till the raw smell of tamarind goes off.
8. Now add the ground paste and stir the mixture. Cover it with a lid and let it sit in stove for 5 mins. Stir occasionally.