Turkey berries are nothing but Chundakkai ie in tamil is what it is call. It belongs to the plant family Solanaceae.That is very good for cough, asthma, chest conjection, diabetes, tubercolosis etc. We love making fresh green turkey berry for umman (gravy type pickle) and dried for kuzhumbu.
INGREDIENTS FOR FRYING
5 to 6 Dry red chilly.
1 tsp Mustard seeds.
1/2 tsp Methi seeds.
2 tsp Tamarind syrup.
1 tsp Oil.
INGREDIENTS FOR SEASONING.
1 tbsp Oil.
2 tsp Mustard seeds.
1 tsp Jeera.
Few Curry leaves.
Handful of Turkey berries.(slit into 2 and marinate them with salt)
Water as required.
Pinch of Hing.
Salt to taste.
METHOD.
First for frying process, heat oil in a pan. Add dry red chilly, mustard seeds, methi seeds and fry till you get a nice fryed chilly aroma. Switch off the flame and allow to cool. Then grind that mixture into a fine paste along with tamarind. Keep it aside.
Heat oil in a pan. Add mustard seeds, jeera, curry leaves and turkey berries and fry till it becomes slight brown and crisp. Later add the chilly mixture and adequate amount of water. As the mixture starts boiling, the consistency of the gravy becomes thick. Season with salt and hing and remove from flame. Serve hot with dosa or idly.
ENJOY!!
INGREDIENTS FOR FRYING
5 to 6 Dry red chilly.
1 tsp Mustard seeds.
1/2 tsp Methi seeds.
2 tsp Tamarind syrup.
1 tsp Oil.
INGREDIENTS FOR SEASONING.
1 tbsp Oil.
2 tsp Mustard seeds.
1 tsp Jeera.
Few Curry leaves.
Handful of Turkey berries.(slit into 2 and marinate them with salt)
Water as required.
Pinch of Hing.
Salt to taste.
METHOD.
First for frying process, heat oil in a pan. Add dry red chilly, mustard seeds, methi seeds and fry till you get a nice fryed chilly aroma. Switch off the flame and allow to cool. Then grind that mixture into a fine paste along with tamarind. Keep it aside.
Heat oil in a pan. Add mustard seeds, jeera, curry leaves and turkey berries and fry till it becomes slight brown and crisp. Later add the chilly mixture and adequate amount of water. As the mixture starts boiling, the consistency of the gravy becomes thick. Season with salt and hing and remove from flame. Serve hot with dosa or idly.
ENJOY!!
0 comments:
Post a Comment