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_Sambar

 Sundaikkai Sambar - Pea eggplant Sambar - Turkish Berry Sambar :

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

There is no dearth of sundakkai as I have as many as fifteen plants in my garden. I am regularly including it in my cooking either in sambar or koottu and 

preparing spicy masala curry very often.

I am making sundaikkai [ sundakkai ] vathal by drying the surplus sundaikkai in the hot Sun. 

Tasty sundaikkai sambar can be prepared from sundaikkai in combination with other vegetables. Sundaikkai gives a distinct flavour and aroma to the sambar.

Approximately 2 - 2 1/2 cups of sambar can be prepared from the following given ingredients.

Ingredients :
25 - 30	Sundaikkai [ Pea eggplant ]
1/3 cup	Toor dal [ thuvaram paruppu ]
1/2 inch long	Turmeric tuber, chop finely*
small piece	Asafoetida
Nellikkai size	Tamarind, soak in hot water
10 - 12	Small onion
2 - 3	Green chilly, slit lengthwise
12 - 15	Curry leaf
1 - 2	Brinjal [ eggplant ]
1	Bitter gourd [ optional ]
1	Carrot
1	Radish
Powders to add :
3 Tsp	Sambar powder
2 Tsp	Coriander Powder
1 Tsp	Salt [ adjust ]
To Temper :
1/2 Tsp	Mustard seeds
1/2 Tsp	Gingelly oil [ til/sesame oil ]

* If turmeric tuber is not available, then use turmeric powder.

Method :

Take toor dal [ thuvaram paruppu ] in a pressure cooker and wash twice.

Add 3/4 cup of water, finely chopped turmeric tuber and asafoetida piece.

Close the cooker and place weight over the nozzle.

Pressure cook on HIGH flame for 5 whistles and then cook for 5 minutes on SIM.

Open the cooker only after it ran out of steam.

Mash cooked dal [ lentil ] using a ladle.

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

Mix well and add split sudaikkai.

And other chopped vegetables, onion, green chilly and add 1 1/4 cup of water. Mix well.

Heat on high flame and bring it to boil. Squeeze out juice from soaked tamarind and strain into boiling sambar.

Finally add brinjal pieces and close the cooker, Pressure cook on high flame for two whistles.

Heat a kadai with half a teaspoon of oil and temper mustard seeds and pour over hot sambar. Tear some curry leaves and coriander leaves and put it over hot sambar. Tasty sambar is ready to relish.

Take hot white rice on a plate and pour a ladle full of hot sundakkai sambar [ Pea eggplant sambar ] and mix well with hand. 

Enjoy with spicy curry or any vegetable stir fry of your choice. 

Sundaikkai sambar is a great accompaniment with paruppu sadham [ rice mixed with lentil and ghee ].

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 Vathal thuvaiyal

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]