Who isn’t a fan of Sundakkai, those little bursts of crunch and flavour, also known as the Pea Eggplant. Pea-sized they are, but pack a punch in the flavour department. They are also called Turkey Berry, Devil’s Fig, Prickly Nightshade, Shoo-shoo Bush, and Wild Eggplant.
Fresh Sundakkai are used in dishes such as Sambar, Kuzhambu, Poritha Kuzhambu and Kootu. They are also sun-dried, a salty, slightly bitter vathal that can be used in Rasam, Sambar and Kuzhambu. I also like to powder the dried ones, after sauteing, and use quite untraditionally as a sprinkle over non-Indian salads and other dishes.
This dish is a Sambar made with the sundakkai. You will find it delicious with wonderful flavours. The Turkey Berries first need to be picked from their stems. This is the sort of job that is similar to shelling peas or peeling broad beans – best done while watching your favourite show on TV or sitting outside in the sunshine. Then rinse them well in cold water.
Are you after other Sundakkai dishes? We are planning others, so check back here when you get a chance.
Would you like other Sambar dishes? Try Seasoned Sambar, another version of Seasoned Sambar, and Moru Sambar.
Browse all of our Sundakkai dishes, all of our Sambar recipes and all of our Indian recipes. Or take some relaxing time to explore all of our Late Autumn dishes.
Continue reading “Sundakkai Sambar | Fresh Turkey Berry Sambar”
A salad that comprises all of the tastes.
Sometimes you come across something so good, it becomes your chief meal for a week. I quite love herby salads – see this Lebanese one, and of course, Buddha’s Bowl to which I add heaps of Asian soft herbs – but in the past it was a lot of work to get Asian herbs.
However, things have changed. With a huge Asian supermarket “just down the road”, life is so much easier in the Asian department. Pomelos, green mangoes, pea eggplants, herbs of every nationality, and so much more, at my fingertips.
So on one of the first Sunny, warm days of this Spring, this salad came together. Not quite Thai, but it definitely has some overtones of Thai food. I do hope that you enjoy.
This salad is fresh and herby, crispy from the vegetables, with crunch from peanuts and shallots, sour from the pomelo, tamarind and green mango, bitter from the witlof, hot from the chilli, sweet from the dressing, salty from the soy. It has all of the flavours built into one dish.
Are you looking for more Pomelo recipes? Try Three Citrus Salad with Green Chilli, Ginger and Almond Salsa, Pomelo with Avocado, and Pomelo with Asian Flavours.
Or what about Green Mango? Try Jicama and Green Mango Salad, Vermicelli and Green Mango Salad, and White Peas and Green Mango Sundal.
Continue reading “Pomelo, Green Mango and Pea Eggplant Salad with Herbs and Tamarind Dressing”