Sundakkai (Turkey Berries) Raita Recipe
For the Sundakkai (Turkey Berries) Raita Recipe, Sundakkai(turkey berries) are cooked along with spices and mixed with yogurt and a paste is made, added with coriander, ginger and green chilli. If you are an eggplant lover, then you must try this recipe. Sundakkais are miniatures of eggplants and they almost taste the same when they are cut into half except that there are too many seeds when compared to the bigger egg plants.
The Sundakkai Raita can be served as a side dish with your meals and will also taste great with veg pulao.
Other Raitas you can try are
- 1/3 cup Sundakkai (Turkey Berries)
- 1/2 Green Chilli
- 1 inch Ginger
- 1/3 cup Coriander (Dhania) Leaves
- Salt , to taste
- 2 cups Curd (Dahi / Yogurt)
- 1/2 cup Water
- 1+1/2 teaspoon Oil
- 1/2 teaspoon Mustard seeds (Rai/ Kadugu)
- 1/4 teaspoon White Urad Dal (Split)
- 1/4 teaspoon Cumin seeds (Jeera)
- pinch Asafoetida (hing)
How to make Sundakkai (Turkey Berries) Raita Recipe
To start the preparation Sundakkai (Turkey Berries) Raita, blend coriander leaves, ginger and green chili in a mixer. Add little water if needed.
Beat the yogurt and mix the coriander,ginger and chili paste.
Chop each Sundaikkai/Turkey berry into half.
Take a pan and add oil
Add hing, mustard, urad dal & jeera. Immediately, add Sundaikkai/Turkey berries and let it fry nicely. The color would change and you will be able to see a white color skin coming off.
Let this cool.
Add this to the yogurt mix. Let the flavor get infused for at least 20 minutes.
Sundakkai (Turkey Berries) Raita is now ready.
Serve the Sundakkai (Turkey Berries) Raita either chill or at room temperature with veg pulao.