TURKEY BERRY PACHADI :-
NEEDED :-
SUNDAIKKAI - 1 CUP ( HALVED)
PARA BOIED THUVAR DHAL - 1/2 CUP
BIG ONION - 1 CHOPPED
TOMATO - 1 SQUARED
RED CHILL POWDER - 1 TSP
CORRIANDER POWDER - 2 TSP
TURMERIC POWDER - 1 PINCH
TAMARIND - 1 AMLA SIZE BALL
SALT - 1 TSP
ASAFOETIDA - 1 PINCH
MUSTARD - 1 TSP
URAD DHAL - 1/2 TSP
JEERA - 1/2 TSP
CURRY LEAVES - 1 ARK
OIL - 10 ML
METHOD :-
HEAT OIL IN A PAN. ADD MUSTARD WHEN IT SPLUTTERS ADD URAD DHAL AND JEERA. WHEN IT BECOMES BROWN ADD ASAFOETIDA., CURRY LEAVES ., CHOPPED ONION AND TOMATO. THEN ADD SUNDAIKKAI AND SAUTE WELL. IMMERSE TAMARIND IN ONE CUP WATER AND TAKE THE PULP. ADD IT TO THE ABOVE WITH SALT. ADD TURMERIC POWDER., CHILLI POWDER AND CORRIANDER POWDER.. BRING TO BOIL ., ADD THUVAR DHALL AND SIMMER FOR 10 MINUTES. COOK TILL SUNDAIKKAIS ARE TENDER. SERVE IT WITH PLAIN RICE WITH PEPPER PAPADS OR WITH CURD RICE AS A SIDE DISH .
SUNDAIKKAAY HAS RICH IRON CONTENT.
NEEDED :-
SUNDAIKKAI - 1 CUP ( HALVED)
PARA BOIED THUVAR DHAL - 1/2 CUP
BIG ONION - 1 CHOPPED
TOMATO - 1 SQUARED
RED CHILL POWDER - 1 TSP
CORRIANDER POWDER - 2 TSP
TURMERIC POWDER - 1 PINCH
TAMARIND - 1 AMLA SIZE BALL
SALT - 1 TSP
ASAFOETIDA - 1 PINCH
MUSTARD - 1 TSP
URAD DHAL - 1/2 TSP
JEERA - 1/2 TSP
CURRY LEAVES - 1 ARK
OIL - 10 ML
METHOD :-
HEAT OIL IN A PAN. ADD MUSTARD WHEN IT SPLUTTERS ADD URAD DHAL AND JEERA. WHEN IT BECOMES BROWN ADD ASAFOETIDA., CURRY LEAVES ., CHOPPED ONION AND TOMATO. THEN ADD SUNDAIKKAI AND SAUTE WELL. IMMERSE TAMARIND IN ONE CUP WATER AND TAKE THE PULP. ADD IT TO THE ABOVE WITH SALT. ADD TURMERIC POWDER., CHILLI POWDER AND CORRIANDER POWDER.. BRING TO BOIL ., ADD THUVAR DHALL AND SIMMER FOR 10 MINUTES. COOK TILL SUNDAIKKAIS ARE TENDER. SERVE IT WITH PLAIN RICE WITH PEPPER PAPADS OR WITH CURD RICE AS A SIDE DISH .
SUNDAIKKAAY HAS RICH IRON CONTENT.
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