Turkey berry is called Chunda phal in Konkani, Chundanga in Malayalam and Sundakkai in Tamil.
Dry and salted Turkey berry is called Sukkhe Chunda phal in Konkani.
Turkey berry is mostly grown in south India especially in Kerala and in Tamil Nadu.
Dry and salted Turkey berry is called Sundakkai Vathal in Tamil.This Sundakkai Vathal is available in all the south Indian Super markets.We can make varities of dishes with dry Turkey berries.
Sukkhe Chunda Phala Pachati is a traditional Kochi Konkani style Coconut and Curd based gravy.
Salt is already coated in this dry Turkey berry.So I used very little Salt in this Pachati recipe.
The following ingredients are needed to prepare this delicious Sukkhe Chunda Phala Pachati.
Ingredients:-
Salted Dry Turkey berry. -1 cup (store brought)
Oil. -3tbsp for frying.
Curd or Butter milk. -2 cup
Salt. - very little.
For grinding the Coconut Masala paste:-
Coconut grated. -1 cup
Dry Red chillies. -5
Turmeric powder. -1/4 tsp
For Seasoning:-
Coconut Oil. - Itsp
Mustard seeds. -1/2tsp
Jeera. - 1/2 tsp
Curry leaves . -1 spring
Instructions:-
Heat 3tbsp Oil in a frying pan and add the salted dry Turkey berries (Sundakkai Vathal) and fry well by sautng in the oil till crispy,but not burnt.Keep aside.
Grind grated Coconut with Dry Red Chillies and Turmeric powder adding little Water to a smooth paste.Keep aside.
Whisk the Curd by adding little Water if it is thick.Keep aside.
Method :-
Transfer the ground Coconut Masala paste in a cooking vessel and add little Water.
Add very little Salt.Mix well and boil until the bubbles starts to come in the middle of the vessel.
Lower the flame and add the whisked Curd or Butter milk and give a boil.Donot boil for more.The curry will curdle.Switch off the flame.
Heat 1tspCoconut oil in a pan and splutter Mustard seeds.Add Jeera and Curry leaves and saute for a second.Then switch off the flame.
Add this seasoning over the Pachatti in the vessel.
When the gravy little cooled add 1/2 of the fried crispy Sundakkai Vathal in the Pachadi.Add the other half of the fried Sundakkai Vathal at the time of serving the Pachadi.So the crunchiness of the fried Sundakkai Vathal remains as it is.
Serve this delicious Chunda Phala Pachati /Chundanga Pachadi with Plain White Rice or Curd Rice.
Try and enjoy.
Dry and salted Turkey berry is called Sukkhe Chunda phal in Konkani.
Turkey berry is mostly grown in south India especially in Kerala and in Tamil Nadu.
Dry and salted Turkey berry is called Sundakkai Vathal in Tamil.This Sundakkai Vathal is available in all the south Indian Super markets.We can make varities of dishes with dry Turkey berries.
Sukkhe Chunda Phala Pachati is a traditional Kochi Konkani style Coconut and Curd based gravy.
Salt is already coated in this dry Turkey berry.So I used very little Salt in this Pachati recipe.
The following ingredients are needed to prepare this delicious Sukkhe Chunda Phala Pachati.
Ingredients:-
Salted Dry Turkey berry. -1 cup (store brought)
Oil. -3tbsp for frying.
Curd or Butter milk. -2 cup
Salt. - very little.
For grinding the Coconut Masala paste:-
Coconut grated. -1 cup
Dry Red chillies. -5
Turmeric powder. -1/4 tsp
For Seasoning:-
Coconut Oil. - Itsp
Mustard seeds. -1/2tsp
Jeera. - 1/2 tsp
Curry leaves . -1 spring
Instructions:-
Heat 3tbsp Oil in a frying pan and add the salted dry Turkey berries (Sundakkai Vathal) and fry well by sautng in the oil till crispy,but not burnt.Keep aside.
Grind grated Coconut with Dry Red Chillies and Turmeric powder adding little Water to a smooth paste.Keep aside.
Whisk the Curd by adding little Water if it is thick.Keep aside.
Method :-
Transfer the ground Coconut Masala paste in a cooking vessel and add little Water.
Add very little Salt.Mix well and boil until the bubbles starts to come in the middle of the vessel.
Lower the flame and add the whisked Curd or Butter milk and give a boil.Donot boil for more.The curry will curdle.Switch off the flame.
Heat 1tspCoconut oil in a pan and splutter Mustard seeds.Add Jeera and Curry leaves and saute for a second.Then switch off the flame.
Add this seasoning over the Pachatti in the vessel.
When the gravy little cooled add 1/2 of the fried crispy Sundakkai Vathal in the Pachadi.Add the other half of the fried Sundakkai Vathal at the time of serving the Pachadi.So the crunchiness of the fried Sundakkai Vathal remains as it is.
Serve this delicious Chunda Phala Pachati /Chundanga Pachadi with Plain White Rice or Curd Rice.
Try and enjoy.
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