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Sundaikkai / Turkey Berry Kuzhambhu

Sundaikkai or Turkey Berries are usually relished as vatrals. The fresh berries are usually used in gravies. It has a bitter taste, so it is usually goes well with small onions and sesame oil. Sesame oil helps to reduce the bitterness of berry in gravy. Gravy goes very well with appalam and rice.


Sundaikkai / Turkey Berry-1/2cup

Small Onions-20

Tomatoes – 2nos

Garlic -10pods (crushed)

Sesame Oil – 4tbsp

Tamarind – size of small lemon

Sambar Powder – 2 tsp

Turmeric Powder – 1/2tsp

Hing – ½ tsp

Salt-to taste

 For Seasoning:

Mustard Seeds-1tsp

Methi Seeds-1/4tsp

Curry Leaves-a string

Red chillies – 2 nos( split into two)


Cilantro – 4 tbsp


1. Remove the stem of the berries. Slit it to half.

2. Finely chop the small onions.

3. Heat oil and splutter mustard and methi seeds.

4. Add curry leaves, red chillies, onions and garlic pods.

5. Saute till golden brown.

6. Add the berries, tomatoes and saute on low flame till they change colour.

7. This step reduces the bitter taste of the berries.

8. Add tamarind extract, sambar powder, turmeric powder, hing and salt.

9. Bring to boil. Cover the pan with lid and reduce flame.

10. Cook until the gravy is gravy consistency (till the oil starts floating).

12. Switch off flame and transfer the gravy to a serving.

Garnish with cilantros.

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