Sundaikkai Thayir Pachidi | Turkey Berries Raita
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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.
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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.
- Beat the yogurt and mix the coriander,ginger, chili paste. Add salt
- Chop each Sundaikkai/Turkey berry into half. Do not slit.
- 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
- Let this cool. Add this to the yogurt mix. Let the flavor get infused for atleast 20 minutes.
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