Chutneys as I said are easy to whip up for breakfast or dinner as long as you some idli or dosa batter in stock. Today our breakfast was a sundakai chutney or Turkey Berry Chutney. In most houses I know in my family and friends circle in Tamil Nadu have this sundakai plant at their homes.This is a wonder vegetable and the aroma that comes from sauteing it along with those small white seeds that splutters is completely a gastronomic moment for me. We make kolambu, pachadi and even soup with this. Today it is chutney time for us!
Sundakai/Turkey Berry Chutney:
What you need:
2 Tsp Oil
1 Tsp Mustard Seeds
2 Tsp Urad Dal
Few Curry Leaves
A Pinch of Asafoetida or Hing
1/2 Cup Sundakai Sliced In Half.
1 Big Onion Or 5 Small Onions Chopped Coarsely
3 Red Chilli
A Small Size Tamarind
Salt as needed
- Heat oil in a pan and add mustard seeds, urad dal, asafoetida, curry leaves and let them splutter.
- Add the onions, sundakai and saute for a couple of minutes.
- Add the red chillies, tamarind and salt and mix well.
- Cool and grind a little coarsely.
- Serve with idli or dosa!
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