Sundakkai (Turkey Berries) Raita Recipe: A Refreshing South Indian Side Dish
Sundakkai (Turkey Berries) Raita is a delectable and tangy side dish that brings together the aromatic spices of South India with the creamy richness of yogurt. This vibrant recipe combines the unique flavors of turkey berries (also known as Sundakkai) with a paste made from fresh coriander, ginger, and green chilies, creating a refreshing accompaniment to your meal. If you’re a fan of eggplant, you’ll absolutely adore this dish, as turkey berries have a similar taste and texture to their larger cousins. The burst of flavors and textures in this raita make it an ideal side dish to pair with a fragrant bowl of vegetable pulao or any South Indian feast.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Sundakkai (Turkey Berries) | 1/3 cup |
| Green Chilli | 1/2 (finely chopped) |
| Ginger | 1-inch piece (peeled) |
| Coriander (Dhania) Leaves | 1/3 cup (chopped) |
| Salt | To taste |
| Curd (Dahi / Yogurt) | 2 cups |
| Water | 1/2 cup |
| Oil | 1 + 1/2 teaspoons |
| Mustard Seeds (Rai / Kadugu) | 1/2 teaspoon |
| White Urad Dal (Split) | 1/4 teaspoon |
| Cumin Seeds (Jeera) | 1/4 teaspoon |
| Asafoetida (Hing) | A pinch |
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Total Time: 40 minutes
Course: Side Dish
Cuisine: South Indian
Diet: Vegetarian
Instructions:
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Prepare the Paste:
- Begin by blending the fresh coriander leaves, ginger, and green chili in a mixer. Add a little water if necessary to form a smooth paste.
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Beat the Yogurt:
- In a separate bowl, beat the yogurt (curd) until smooth. Add the prepared coriander-ginger-chili paste to the yogurt and mix well. Season with salt to taste.
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Prepare the Sundakkai (Turkey Berries):
- Wash the Sundakkai (Turkey berries) thoroughly. Cut each berry in half. This will help them cook evenly and absorb the spices.
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Tempering Spices:
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Heat oil in a frying pan over medium heat. Once the oil is hot, add the mustard seeds, cumin seeds, and split urad dal. Fry them until they start to splutter and become golden brown.
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Add a pinch of asafoetida (hing) to the hot oil and let it sizzle for a few seconds to release its fragrance.
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Cook the Turkey Berries:
- Add the chopped Sundakkai (turkey berries) to the pan and fry them until they change color. The berries should turn a golden brown, and you may notice a white skin peeling off. This indicates that they are well-cooked.
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Cool and Combine:
- Allow the cooked Sundakkai to cool for a few minutes before adding them to the yogurt mixture. Stir gently to combine everything well.
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Let the Flavors Infuse:
- For the best flavor, let the raita sit for at least 20 minutes. This allows the spices and the turkey berries to infuse into the yogurt, creating a more aromatic and flavorful dish.
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Serve:
- Once the flavors are well blended, your Sundakkai (Turkey Berries) Raita is ready to serve. You can enjoy it chilled or at room temperature as a cooling side dish. It pairs wonderfully with vegetable pulao, biryani, or even roti.
Tips and Variations:
- For a tangier version: You can add a little more green chili or a dash of lemon juice to the yogurt mix for an extra zing.
- For a crunchier texture: You can toast a few curry leaves and sprinkle them over the raita before serving.
- Vegetarian delight: This raita serves as a perfect accompaniment to any vegetarian meal, especially with South Indian rice dishes.
Sundakkai (Turkey Berries) Raita is a simple yet flavorful addition to your meal. With the tang of yogurt and the earthy flavor of turkey berries combined with spices, this raita is sure to delight your taste buds and bring a refreshing touch to your plate. Try this easy recipe today and discover the joy of South Indian cuisine!
