Sundekaayi Gojju or the Turkey berry curry is one of those local dishes that are not very common. Sundekaayi is a berry that is grown wild in some areas. These turkey berries are to be foraged and not sold in the market. Sundekaayi is also known as Usti kaayi in Kannada, as Sundakkayi in Tamil and Uccha kaayi in Telugu. These turkey berries are commonly used in Thai curries as well. Sundekkayi Gojju is a creamy, spicy curry which is served usually with rice and tastes absolutely yummy. Turkey berry curry is my favourite as I love foraging :). The other such local dish that I love is Tari.
Sundekaayi are these small, round green berries which resemble green brinjals and grow in bunches. The turkey berries grow on a thorny plant which again resembles a brinjal plant. We find it grown wildly in our area and particualary during summer. It is cut open to remove the seeds inside and cooked. They are also sun dried and used later in curries. Sundekaayi is known to be very rich in Iron and hence considered healthy. They are slightly bitter and tart to taste but once washed and deseeded that taste is reduced.
Ingredients
1 cup – Turkey berry
1 – Onion
1 sprig – curry leaves
2 – dry red chillies
4 cloves – Garlic
2 Tbsp – tamarind pulp
1 Tsp – Red chilly powder
Salt to taste
1 tsp – Jaggery
1/2 cup – coconut milk
1 tsp – Mustard seeds
1 tbsp – Oil
Method
A tip that I learnt from Chef Rakesh Raghunathan that I use regularly now is to crush the turkey berries in an iron pan as I see that the bitterness reduces by doing so.
I use my pestle to crush the berries but instead of mortar I use an iron pan.
I soak them in water and wash them well a couple of times to remove the seeds inside.
Keep it soaked in the iron pan till you prepare everything.
In a heavy bottom pan heat oil and add mustard seeds to it and let it crackle.
Add curry leaves , red chillies and let it crisp up.
Add finely chopped onions, crushed garlic and sauté till onion turn translucent.
Add the berries without after draining the water it has been soaked in.
Saute for a couple of minutes.
Now add red chilly powder and give it a good mix.
Add tamarind paste and a cup of water and let it cook till the berries are soft and well cooked.
Add salt, jaggery and further cook for a couple of minutes.
Add coconut milk at the end and bring it to a boil and switch off the flame.
Serve it hot with steamed rice and ghee.
- 1 cup - Turkey berry
- 1 - Onion
- 1 sprig - curry leaves
- 2 - dry red chillies
- 4 cloves - Garlic
- 2 Tbsp - tamarind pulp
- 1 Tsp - Red chilly powder
- Salt to taste
- 1 tsp - Jaggery
- ½ cup - coconut milk
- 1 tsp - Mustard seeds
- 1 tbsp - Oil
- A tip that I learnt from Chef Rakesh Raghunathan that I use regularly now is to crush the turkey berries in an iron pan.
- I use my pestle to crush the berries but instead of mortar I use an iron pan.
- I soak them in water and wash them well a couple of times to remove the seeds inside.
- Keep it soaked in the iron pan till you prepare everything.
- In a pan heat oil and add mustard seeds to it and let it crackle.
- Add curry leaves , red chillies and let it crisp up.
- Add finely chopped onions, crushed garlic and sauté till onion turn translucent.
- Add the berries without after draining the water it has been soaked in.
- Saute for a couple of minutes.
- Now add red chilly powder and give it a good mix.
- Add tamarind paste and a cup of water and let it cook till the berries are soft and well cooked.
- Add salt, jaggery and further cook for a couple of minutes.
- Add coconut milk at the end and bring it to a boil and switch off the flame.
- Serve it hot with steamed rice and ghee.
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