Sundakkai/Turkey Berries, we had missed this when we were in the US, then one year in Chennai, we got this, but now again in Bangalore, I am not able to find them. So whenever we go to Chennai, if we can find them, we usually bring some back. This time I had so much of these ( freshly plucked ), even after giving some to my friend and doing the Kuzhambu with it, I had some left. I wanted to do a pickle with it, something similar to the pickle made with kovakkai/tindora. This is a simple recipe, once done, we can have it after 5 to 6 hours, but I felt, that it tasted even better after I left it in the refrigerator for at least 2 to 3 days, it gives some time for the sundakkai to soak in the spice powders..
Need To Have
- Sundakkai/Turkey Berries - 2 cups
- Red Chilly Powder - 4 teaspoons
- Salt - 2 teaspoons
- Lemon Juice - 5 teaspoons
- Mustard Seeds - 1 teaspoon
- Fenugreek Seeds - 1/4 teaspoon
- Asafoetida - 1/4 teaspoon
- Dried Red Chillies - 2, broken into pieces
Remove the short stems from the sundakkai/turkey berries, wash it well, smash it slightly, keep it immersed in water, till your done with the entire amount, otherwise it would change color.
Dry roast 1/2 teaspoon of mustard seeds and fenugreek seeds, powder and keep. Heat some oil, add the turkey berries and saute for about 5 to 7 minutes, remove and keep.
Add the chilly powder, salt, mustard and fenugreek powders and the lemon juice, mix and keep.
Heat enough oil, add the remaining 1/2 teaspoon mustard seeds, when it starts spluttering, add the red chillies and asafoetida and switch off. Let it cool for 3 to 5 minutes, then add it to the sundakkai, mix and leave it at least for 5 to 6 hours, then serve.
Sundakkai doesn't have any sourness, so only after sometime, it gets soaked in the juice and spices and tastes good.
Add enough oil and salt.