Sundaikkai_Koottu

 #SundaikkaiKoottu  [ #PeaEggplant Lentil ] :

Sundaikkai [ Sundakkai ] is called Devil's fig, Prickly nightshade, Turkish berry, Wild eggplant, pea eggplant in English. The scientific name is Solanum torvum.

#Sundaikkai [ #Sundakkai ] tastes like brinjal but slightly bitter. It is commonly dried in the Sun to make vathal. The fried sundaikkai vathal is used in the preparation of vatha kuzhambu and tastes good with sambar rice.

Generally people prepare vathakuzhambu using sundaikkai as it tastes slightly bitter. It is not as bitter as bitter gourd [ pavakkai ]. The taste is just like that of brinjal but slightly bitter. But the tender sundaikkai happens to be less bitter in taste and has a nice aroma. When koottu is being prepared from tender sundaikkai, the taste and aroma happens to be too good. 

I always combine Sundaikkai with Avaraikkai [ Broad beans ] or Murungaikkai [ Drumstick ] or Peerkangai [ ridge gourd ] to make a tasty koottu [ lentil ]. These are great combos just like the same way these vegetables are with Katharikkai [ eggplant ]. 

Here I am presenting Sundaikkai avarakkai koottu - Turkish berry Broad beans lentil.

The ingredients given in this recipe is enough to prepare approximately 1 1/2 cup of koottu [ Lentil ].

Ingredients :
20 - 25	Sundaikkai [ Turkish berry ]
1/4 cup	Green gram split [ moong dal ]
5 - 6	Avaraikkai [ Broad beans ]
1 small size	Onion, chop nicely
2	Garlic pods, chop nicely
1/2 inch long	Turmeric tuber, chop finely*
3/4 Tsp	Sambar powder
1/2 Tsp	Salt [ adjust ]
Grind into paste :
4 Tsp	Coconut scrapping
1/4 Tsp	Cumin seeds [ Jeera ]
1 pinch	Rice flour
Tempering :
1/4 Tsp	Vengaya vadavam
1/2 Tsp	Groundnut oil [ or any oil ]

* If turmeric tuber is not available, use 2 pinches of turmeric powder.

Some coriander leaves to garnish

Method :

Take green gram in a pressure cooker. Wash once and add 3/4 cup of water. 

Add half of chopped turmeric tuber. 

Pressure cook on HIGH flame for a whistle & reduce the flame and cook for 5 minutes.

Open the pressure cooker only after it ran out off steam.

Transfer into a bowl and keep aside.

Wash sundaikkai and avarakkai in water.

Cut each sundaikkai into halves and drop into a bowl of water. Set aside.

Snap the ends of avarakkai and remove the fiber along the edges. Chop nicely. Keep aside.

Heat a kadai or a heavy bottomed vessel with 1/2 cup of water.

Add Sambar powder, chopped turmeric tuber [ or turmeric powder ] and salt.

When it starts boiling, add chopped onion, garlic, halved sundaikkai and chopped avaraikkai.

Close with a lid and cook on slow fire till vegetables become soft.

In the meantime grind coconut scrapping, cumin seeds and rice flour into a smooth paste adding enough water in a blender.

When vegetables turn soft, add the coconut paste and cooked lentil.

Cook on medium fire for 3 to 4 minutes.

Finally add chopped coriander leaves and turn off the stove.

Heat a kadai with oil.

Fry onion vadavam [ vengaya vadavam ] and pour it over prepared koottu.

Tasty tasty sundaikkai koottu in combo with avarakkai is ready to relish.

Mix with hot white rice and enjoy with spicy thuvaiyal 

or urugai or with all time favorite, the sambar.

Health benefits of Sundaikkai - Turkish Berry - Pea Eggplant :

The size of the sundaikkai is tiny but it is packed with high quality protein, dietary fiber, vitamins, minerals and antioxidants.

100 gm of Turkish berry contains 8.3 gm of Protein, 22.5 gm of Iron, 390 mg of Calcium, 180 mg of Phosphorous.

The high protein content in it, comprising essential amino acids, is good for heart health. It strengthens cardiac muscles which helps to maintain normal heartbeat and pulse.

The dietary fiber helps to tackle constipation and takes care of indigestion, diarrhoea and gastric ulcers.It is rich in Vitamin A and Vitamin B. It also has good amount of vitamin C. So it boosts the body's immunity and saves us from catching common cold, cough & the seasonal flu.

The minerals like Iron, Calcium, Sodium and Potassium are present abundantly in it.

Sundaikkai - Turkish berry is abundant in unique phytonutrients, such as sapogenin steroids, alkaloids, flavonoids,torvosides, glycosides, chlorogenins, tannins and phenols. These nutrients give it anti - inflammatory, anti microbial, anti oxidant, antidiuretic traits. It helps as a remedy to pancreatic ulcers, arthritis and gout.

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