Turkey berry pickle / Sundakkai pickle / Kudane uppinakayi

Turkey berry (also known as Sundakkai, kadu badanekayi, Kudane) is said to aid digestion and treat anemia. Here is the recipe of the turkey berry pickle. 

Ingredients

Turkey berry - Around 150 grams
Coriander seeds - 2 spoons
Cumin seeds - 1/2 spoon

Garlic cloves - 8 to 10
Red chillies - 10 to 12
Tamarind - 1 Medium lemon sized ball

Oil - 5 spoons
Salt to taste

Method

Remove the stem of the turkey berry and wash them. Using a mortar and postel, crush them. 

Heat a thick bottomed Kadai, roast coriander seeds, cumin seeds, red chillies, garlic cloves with half spoon of oil. Dry the mixer grinder jar and then transfer the content on to the mixer grinder jar and grind it into powder. 

Heat the Kadai, add 2 spoons of oil and crushed turkey berry. Roast it by frequently stirring it. Add oil occasionally while turkey berry start sticking to the kadai. Roast it finely for about 15 minutes. Add the tamarind as well during last 5 minutes of roasting so that pickle will stay for longer.

Allow the roasted ingredients to cool down. Transfer this to the mixer grinder jar which has ground masala powder, add salt and grind without adding water. Transfer the pickle on to glass bottle and use it within 15 days.

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