Sundaikkai_Vathal_Thakkali_Chutney

 Sundaikkai Vathal Thakkali Chutney - Dried Pea Eggplant Tomato Chutney :

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

Few days back I prepared a tasty thuvaiyal [ chutney ] from sundakkai vathal along with coconut. It was very tasty to relish with hot rice.

Now I have prepared a spicy chutney as an accompaniment for Idli and dosai.

Ingredients :
2 Tbsp	Sundaikkai vathal [ Dried Turkish berry/Pea eggplant ]
6 - 8	Red chilly [ Adjust ]
2	Nellikai, deseed & chop
2 medium size	Tomato, cut into pieces
1/2 in	Turmeric tuber, chop finely*
1/ in	Ginger, chop nicely
2	Garlic pods
small piece	Asafoetida
2 Tsp	Horse gram [ Kollu ]
1/2 Tsp	Coriander seeds
1/2 Tsp	Cumin seeds [ Jeera ]
1/2 Tsp	Black pepper
1/2 cup	Mint [ Pudina ]
1 Tsp	Vinegar
2 Tsp	Salt [ Adjust ]
1/2 Tsp	Mustard seeds
1 Tsp	Black gram split
10 - 12	Curry leaf
4 - 5 Tsp	Gingelly oil [ Til/sesame oil ]

*Turmeric tuber can be replaced with turmeric powder.

Nellikkai [ amla ] can be replaced with Tamarind or Lemon juice.

If sundaikkai vathal - Dried Pea eggplant is salty then reduce the amount of salt.

Method :

Heat a kadai with 1 Tsp of oil on a stove over slow flame.

First fry red chilly till it turns dark red in color and gives out aroma.

Remove and place it on a plate.

Add 2 Tsp of oil in the same kadai and add sundaikkai vathal.

Fry sundakkai vathal till crispy and turns dark in color.

Transfer on to the same plate.

Next put horse gram and asafoetida and fry till horse gram crackles.

Transfer on to the same plate.

Add 1/2 Tsp of oil and fry coriander seeds till it turns darker in color and emanates flavor.

Remove and then add black pepper and cumin seeds.

Fry for a few seconds and transfer.

Again in the same kadai add 1/2 Tsp of oil and add chopped turmeric tuber and ginger.

Saute for few seconds and immediately add nellikkai pieces.

Saute till the nellikkai pieces turn soft.

Transfer on to the same plate.

Now saute tomato pieces till it becomes soft.

Take roasted red chilly, sundaikkai vathal, horse gram, coriander seeds, black pepper, cumin seeds, asafotida and salt in a mixie jar and grind coarsely.

Then add garlic, sauteed nellikkai pieces, turmeric tuber and ginger.

Run for a few seconds.

Now add sauteed tomato, mint and vinegar.

Grind into a smooth paste adding enough water.

Adjust salt and transfer into a serving bowl.

Heat a kadai with a teaspoon of oil.

Crackle mustard seeds and then add black gram split.

Keep stirring till black gram turns golden brown.

Turn off the stove and add teared curry leaves.

Stir for sometime and then pour over chutney.

Tasty tasty spicy chutney is ready to relish with Hot Idli.

It would be superb with Dosai and also goes well with Appam.

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.

You might like to try

Sundaikkai Vatha Kuzhambu	Vazhaipoo [ banana blossom ] Kuzhambu	Sundaikkai [ Pea Eggplant ] Curry
Tomato bhindi curry	Sundaikkai Dried [ PeaEggplant dried]	Sundaikkai Koottu [ PeaEggplant lentil]

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.

You might like to try

Sundaikkai Vatha Kuzhambu	Vazhaipoo [ banana blossom ] Kuzhambu	Sundaikkai [ Pea Eggplant ] Curry
Tomato bhindi curry	Sundaikkai Dried [ PeaEggplant dried]	Sundaikkai Koottu [ PeaEggplant lentil]

Mudakattan_Keerai_Chutney

#MudakattanKeeraiChutney : 

#MudakattanKeerai [ #MudakathanKeerai ] is a wild creeper commonly found on the road sides and in waste lands of villages. It is known as Balloon Vine or Love in a Puff or Heartseed or Heartseed vine.

The botanical name is Cardiospermum halicacabum and Cardiospermum corindum.
The leaves are rich source of antioxidants and its an anti inflammatory agent.

It is found that the extracts of leaves reduce fever. It is traditionally used as an anti arthritic agent and helps in reducing joint pain.
Generally I used to include mudakattan keerai paste with dosai maavu or grind with rice & urad dhal [ black gram ] to prepare Mudakattan dosai.

I have made mudakattan dosai with some of the millet varieties.

This time I tried a chutney from Mudakattan keerai [ Mudakathan leaves ].

Here presenting two chutneys from Mudakattan keerai. 

The first one being Mudakattan with Nellikkai and the 

second one Mudakattan with fried gram [ pottukadalai ].

1. Mudakattan-Nellikkai Chutney :

Ingredients :
1/2 Cup	Mudakattan keerai chopped
10 - 15	Green chilly [ Adjust ]*
1 big size	Onion, chop nicely
1/2 inch long	Ginger, chop finely
1 - 2 Tsp	Lemon juice [ adjust ]
Small piece	Asafoetida [ Perungayam ]
1 Tsp	Black gram
1 Tsp	Horse gram
3	Nellikkai [ Amla ], deseed and chop nicely
1 - 2 pinch	Turmeric powder
5 - 6	Garlic pods
6 -10	Black pepper corns [ adjust ]
1/2 Tsp	Jaggery
1 Tsp	Salt [ adjust ]
2 Tsp	Gingelly oil [ till / sesame oil ]

*What I have shown in the image is green chilly only but the color is red.

Method :

Heat a kadai with half a teaspoon of oil on a stove over medium flame.

Add asafoetida piece & black gram and fry for few seconds and then add horse gram.

Keep stirring till horse gram splutters and black gram turns golden brown.

Transfer into a bowl.

Add half a teaspoon of oil in the same kadai and add turmeric powder.

Immediately add chopped nellikkai [ amla ] pieces.

Keep stirring till the pieces become soft.

Transfer into a bowl.

Again in the same kadai add half a teaspoon of oil and add ginger & chilly. Saute for a minute and then add onion & garlic. Keep stirring till onion changes to dark pink color and gives out nice aroma.

Transfer into the bowl.

Now in the same kadai add half a teaspoon of oil and put in nicely chopped mudakattan keerai.

Keep stirring till keerai becomes soft and well cooked.

Let all the fried and sauteed items cool down to room temperature. 

Take all the sauteed ingredients, fried items along with salt, jaggery & lemon juice.

Grind into a smooth paste. Check salt.

Check sourness of the chutney. The mudakattan keerai gives slightly bitter taste to the chutney. So add lemon juice liberally that helps to subside the bitter taste.

Thus prepared spicy chutney goes well with Idli and also a superb accompaniment to dosai.

2. Mudakattan-Fried gram Chutney :

In the second chutney I have taken karpooravalli leaves [ Omavalli ] also along with Mudakattan keerai. Mudakattan keerai doesn't have any aroma and so I have included karpooravalli to give an extra punch to the chutney.

I have used jaggery in the first chutney to neutralize the bitter taste of the mudakattan keerai. Here I have included fried gram [ pottukadalai or porikadalai ] for the same purpose. The chutney has come out well and the taste was superb.

Ingredients :
1/2 Cup	Mudakattan keerai chopped
10 - 15	Green chilly [ Adjust ]*
1 big size	Onion, chop nicely
1/2 inch long	Ginger, chop finely
1 - 2 Tsp	Lemon juice [ adjust ]
Small piece	Asafoetida [ Perungayam ]
1 Tsp	Cumin seeds [ Jeera ]
1 Tsp	Coriander seeds [ Dhaniya ]
2 Tbsp	Fried gram [ porikadalai or varukadalai ]
10 - 12	Karpooravalli leaves
5 - 6	Garlic pods
1	Tomato, chop into 8 pieces
1/2 Tsp	Vinegar [ optional ]
1 Tsp	Salt [ adjust ]
2 Tsp	Gingelly oil [ till / sesame oil ]

Method :

Heat a kadai with half a teaspoon of oil on a stove over medium heat.

Add ginger & chilly. Saute for a minute and then add onion & garlic. Keep stirring till onion changes to dark pink color and gives out nice aroma.

Transfer into a bowl.

Again in the same kadai add half a teaspoon of oil and put in nicely chopped mudakattan keerai.

Keep stirring till keerai becomes soft and well cooked.

Transfer into the bowl.

Now in the same kadai add half a teaspoon of oil and saute tomato pieces till done.

Transfer into the bowl.

Let all the items cool down to room temperature.

Combine all the other ingredients with sauteed ones and blend into a smooth paste.

Check salt and sourness.

Transfer into a serving bowl.

Mudakattan spicy chutney goes well with Idli and 

also with dosai.

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