Sundakkai Thogayal recipe | Fresh Turkey berry chutney recipe – Healthy and easy thogayal recipe with video and step-by-step pictures.

I have used dried sundakkai in various recipes. I have posted kara kuzhambu using sundakkai and a classic South Indian Arai puli kuzhambu using dried sundakkai. During my recent trip to India, I learned this recipe from my mami, an expert in cooking. She taught me so many recipes, including the classic sundakkai thogayal.

Sundakkai has a lot of health benefits. It has anti-inflammatory properties and is good for diabetics. I have used onion and garlic in this recipe, you can skip that if you do not want to add. Fresh Turkey berry also called Pacha sundakkai in Tamil has bitterness in it, we can pound this in the mortar and pestle and reduce the bitterness of the sundakkai.

Also check out Vethalai thogayal, angaya podi, Thengai thogayal, and Beetroot chutney.

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Sundakkai thogayal recipe

Fresh Turkey berry chutney recipe

Course Accompaniments

Cuisine South Indian

Keyword chutney recipes

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 3

Author Jeyashri suresh

Ingredients

• 1 cup Sundakkai | turkery berry
• 1 tsp ghee
• 2 tsp oil
• 2 tbsp chana dal
• 1 tbsp urad dal
• 4-5 red chilis
• 7-8 small onion
• 7-8 garlic cloves
• A small piece tamarind
• Salt as needed
• Few curry leaves

Instructions

• Wash and pound the sundakkai in a mortar and pestle.
• Add 1 tsp ghee in a pan and add the pound sundakkai
• Pounding reduces the bitterness of the sundakkai.
• Cook this for 5 minutes.
• Take out and keep aside
• Add 2 tsp oil and add chana dal, urad dal and red chili.
• Saute for a minute
• When the dal starts golden brown add the small onions and garlic.
• Add 7-8 small onions
• Add 7-8 garlic cloves
• Cook for 2-3 minutes
• Switch off
• Add curry leaves, a small piece of tamarind and salt
• Cool everything
• Grind into a thick paste.
• Sundakkai thogayal ready

Video

Notes

1. You can skip onion and garlic if you do not like the taste.

2. Sundakkai pairs well with hot rice and also with idli and dosai

3. You can add 2-3 tbsp of coconut while grinding the sundakkai thogayal.

Wash and pound the sundakkai in a mortar and pestle.

Pounding reduces the bitterness of the sundakkai.

• Cook this for 5 minutes.
• Take out and keep aside.

• Add 2 tsp oil and add chana dal, urad dal and red chili.
• Saute for a minute.

• When the dal starts golden brown add the small onions and garlic.
• Add 7-8 small onions
• Add 7-8 garlic cloves
• Cook for 2-3 minutes.

• Switch off
• Add curry leaves, a small piece of tamarind and salt
• Cool everything.

• Grind into a thick paste.

• Sundakkai thogayal ready.

• You can skip onion and garlic if you do not like the taste.
• Sundakkai pairs well with hot rice and also with idli and dosai
• You can add 2-3 tbsp of coconut while grinding the sundakkai thogayal

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