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Sundaikkai Thayir Pachidi | Turkey Berries Raita

4.30 from 3 votes
Sundaikkai Thayir Pachidi | Turkey Berries Raita - Plattershare - Recipes, food stories and food lovers

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Sundaikkai's are miniature 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. This recipe is about Sundaikkai cooked along with spices and mixed with yogurt and a paste made out of coriander,ginger,green chilli.
Prep Time 8 minutes
Cook Time 20 minutes
Total Time 28 minutes
Served AsDinner, Lunch
CuisineFusion
Servings 4
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Ingredients
  

  • Turkey berries/Sundaikkai – 1/3 cup
  • Green chilli – ½ piece
  • Ginger – 1 inch
  • Coriander leaves – 1/3 cup tightly packed
  • Salt
  • Yogurt – 2 cups
  • Water – ½ cup
  • Oil – 1.5 tsp
  • Mustard – 1/4 tsp
  • Urad dhal – ¼ tsp
  • Cumin seeds – ¼ tsp
  • Hing Powder – A generous pinch
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Instructions
 

  • Blend coriander leaves, ginger and green chili in a mixer. Add little water if needed.
    Sundaikkai Thayir Pachidi | Turkey Berries Raita - Plattershare - Recipes, food stories and food lovers
  • Beat the yogurt and mix the coriander,ginger, chili paste. Add salt
    Sundaikkai Thayir Pachidi | Turkey Berries Raita - Plattershare - Recipes, food stories and food lovers
  • Chop each Sundaikkai/Turkey berry into half. Do not slit.
    Sundaikkai Thayir Pachidi | Turkey Berries Raita - Plattershare - Recipes, food stories and food lovers
  • Take a non-stick pan and add oil. Add hing, mustuard, urad dhal & Jeera. Do not wait for it to cook. Immediately add Sundaikkai/Turkey berries and let it fry nicely. The color would change and the you can see a white color skin coming
    Sundaikkai Thayir Pachidi | Turkey Berries Raita - Plattershare - Recipes, food stories and food lovers
  • Let this cool. Add this to the yogurt mix. Let the flavor get infused for atleast 20 minutes.
    Sundaikkai Thayir Pachidi | Turkey Berries Raita - Plattershare - Recipes, food stories and food lovers
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4.30 from 3 votes
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Neeru Srikanth
Neeru Srikanth

I love to cook the most authentic way. Most of my recipes are cooked either in claypot or kalchatti / soapstone. They are extremely beneficial as they retain the nutrients. Before cooking a recipe in these vessels I do in-depth research and make sure it is doable in any modular kitchen.

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