Sundaikkai_Vathal_Thuvaiyal

 #SundaikkaiVathalThuvaiyal - Dried Turkish berry Thuvaiyal :

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.

I have dried Sundaikkai in the Sun and made a large quantity of  Sundaikkai vathal. I have to find different ways to consume it. So I tried a thuvaiyal from sundaikkai vathal along with coconut. The taste of the sundakkai vathal thuvaiyal is really flavorful and aromatic when mixed with hot rice along with a dash of gingelly oil.

Ingredients :
2 Tbsp	Sundaikkai vathal [ Dried Turkish berry/Pea eggplant ]
3 - 4	Red chilly [ Adjust ]
2	Nellikai, deseed & chop
1/2 in	Turmeric tuber, chop finely*
1/2 Tsp	Jaggery
2 - 3 Tbsp	Coconut scrappings
1 Tsp	Salt [ Adjust ]
4 - 5 Tsp	Gingelly oil [ Til/sesame oil ]

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

Note : If nellikkai [ amla ] is not available then tamarind or lemon juice can be used.

If salted sundaikkai vathal is being used then reduce the amount of salt accordingly.

Method :

Heat a kadai with 3 Tsp of oil on a stove over medium flame.

When the oil attains smoking temperature, drop sundaikkai vathal into tha kadai.

Stir continuously using a ladle till sundaikkai vathal turns golden brown & crispy.

Transfer into a bowl.

In the same kadai add 1/2 Tsp of oil and fry red chilly and stir till it turns darker in color.

Remove from the kadai and transfer into the same bowl.

Now add 1 tsp of oil in the kadai and add finely chopped turmeric tuber [ turmeric powder ] followed by chopped nellikkai.

Stir continuously and saute till the pieces turn soft.

Turn off the stove.

Take fried sundaikkai vathal, fried red chilly and salt in the mixie jar.

Run for half a minute and then add sauteed nellikkai & turmeric tuber. 

Run for a few seconds and then add coconut scrapings and jaggery.

Grind into a smooth paste adding required amount of water.

Transfer into a serving bowl.

A very good accompaniment for tiffins like Upma, 

Pongal, Rice Sundal, 

idli and dosai

This thuvaiyal [ chutney ] can also be mixed with hot white rice along with a dash of gingelly oil [ sesame/till oil ] and relished with sambar or any favorite vegetable curry of ones choice. 

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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