It grows in bunches in a small shurb like tree. These are small green colored berries. They are actually bitter in taste. It tastes good….when cooked.

Here, I am giving a sun-dried form. Which can be fried and enjoyed as the same or one can make ‘kuzhambu’ or ‘pulusu’ out of it too.

Ingredients:

Green Turkey berries/Sundaikkai- 200 grams
Sour Yogurd 2 cups/Sour Butter milk 4 cups
Sea Salt/Rock salt 1 cup
Oil for frying.

Method:

Wash and pat dry them using kitchen tissues. Slightly tap them with a pestle….so that the berry will be broken, but still round in shape.

Add salt and mix them well. Pour generously sour yogurd/sour butter milk on top of this.

Store them in ceramic jar…..with a muslin cloth tied at the top.

Let it stand for 5-6 hours or so.

Later….remove them from the dip (that is buttermilk/curd) and spread them on clean polythene sheat…..each berry having enough gap between.

Now sun dry them. (Maybe how long is….it varies from place to place….how sunny is your place.)

Dry them till the berries really turn to pale color and left without any moisture.

Store them in air tight ceramic jar.

Fry them in little oil, just before serving.

It makes a great treat….when served along with simple curd rice/yogurd rice. One can use this after frying…..in Kara-Kuzhambu, which is eventually called ‘Vatha Kuzhambu’.