Turkey berry is a hearty plant that thrives in a variety of climates, but it grows best in sunny, temperate regions.
Pacha chundakka or turkey berry has many medicinal health benefits. It eradicate the harmful uric acid from body thus keeping various kidney diseases. It can prevent the onset of stroke, it lowers high blood pressure, helps our immune system etc.
It is good to consume fresh chundakka than vettal. Let us see how to make this sambar with fresh turkey berry or chundakka.
Preparation time approx. 20 to 30 minutes.
3/4 cup of turkey berry/chundakka.
3/ 4 cup cooked thuar daal.
1 tbsp channa daal.
2 tbsp coriander seeds
8 red chillies ( adjust spice level)
1/4 tsp methi.
2 tbsp kopra or 4 tbsp grated coconut
A small piece of asafoetida.
Salt to taste.
1/2 tsp turmeric powder.
A small lemon size tamarind soaked in water take juice.
Oil for frying.
1 tbso oil
1tsp mustard seeds.
Few curry leaves
Wash and clean chundakka.
In a pan heat 1 tsp oil. Add asafoetida fry and take it out.
In the same oil fry channa daal till golden color. Take out then fry coriander seeds, few curry leaves, red chillie finally methi seeds. Fry this nicely. Now add dried / kopra or fresh coconut and fry.
Grind all these adding little water and make a fine paste and keep aside.
Now slit each chundakka or crush it little to make the chundakka open.
Put this in water.
Heat a pan add chundakka and pour 1 cup of water. Add turmeric powder and salt. Cook. When it is cooked add tamarind juice.
Let it boil and raw smell should go. .
Now add cooked daal and mix well. Add little water. Once it is boiled add the ground paste. Add water and adjust the consistency .
Boil this. Add few curry leaves.switch off the stove.
Heat oil in a small pan and add mustard seeds. Let it splutter. Pour this over the curry. Serve with plain rice, idly,dosa, uthappam or any tiffin.