This is always seen in the south Indian platter,and those who have tasted the south Indian

food,would not have missed this curry.With hot steaming rice this is awesome.You can try

the same with ladies finger,drumstick ,or any dried vegetables like figs ,bittergourd ,or

only small onions,it gives a good flavor.Today i’m going to give you a recipe with

dried turkeyberry /bitterberry (sundakai in tamil).

Turkey berry has a slight bittertaste,and is widely used in ayurvedic medicines too.It is

good for stomach ailments like ulcers,and also to get rid of intestinal worms.It is

considered to be a powerful antioxidant and a relief for kidney and liver

disorders,diabetes,heart ailments,and many more benefits.

This curry taste depends on the spice powder you are  going to prepare beforehand.So now

for the recipe.


A handful of dried berry (if using fresh crush lightly ,wash and soak in light buttermilk)

8-9 whole garlic peeled

10-15 whole red onions(small)

1 tblsp.gram dal

1/2 tsp.mustard seeds

1/2 tsp fenugreek seeds(optional)

1/4 tsp.asafoetida powder

1-2 dry chillies

few curry leaves

1 tomato(optional)

2-3 tblsp.gingelly/sesame oil

1 lemon sized ball of tamarind thick extract (1 cup)

1-2 tblsp jaggery grated

salt to taste.

For the vathal kulambu powder

5-6 dry red chillies

2 tblsp.coriander seeds

2 tblsp.urad dal (ulundu)

2 tblsp.tuvar dal

1/2 tsp.fenugreek seeds(venthiam)

1 tblsp rice

1 tsp.cummin seeds

1/2 tsp peppercorns

few curry leaves (optional)


Dry roast all the ingredients and powder.This can be made beforehand and stored.

For the curry

Heat oil,add the onions and saute till its translucent.Add tomato and saute with a little salt

Remove from pan ,and grind this coarsely (you can make without grinding too).In the

same oil ,add the mustard seeds,asafoetida,fenugreek seeds dry chillies,gram dal,the berry

and the garlic (if using fresh berry saute a few minutes more).

If you are not grinding the onion and tomato ,add the berries  directly to the onion.

Now add tamarind extract ,and enough water.Allow to boil and add the prepared powder

and simmer till thick.Add jaggery and remove from fire.Serve with hot rice.

Note:If you are using drumstick or ladies finger or any vegetable ,substituting berry,saute

the vegetables till they are cooked tender  in the oil,and then add the powder.







BRINJAL DELIGHT(Ennai kathirikai)

This recipe comes from the south Indian kitchen,and a delight to spicy lovers!

My first preferance ‘to be served with’will be rice and some dal.

Before i get into the recipe i will give you the recipe for the basic spice powder used in

making this curry,and other gravies which i will link to, when posting .

For the spice powder

1 tblsp.coriander seeds

1 tsp fenugreek seeds

2 tsp.cummin seeds

7-8 dry red chillies

2 tsp.gram dal 

few curry leaves.

Dry roast the listed ingredients,(till you see the gram dal and fenugreek turn light brown).

Powder and store.

Now for the eggplant recipe


150-200 gm tiny brinjals

10 -12 small onions sliced /1 big onion chopped

1 tsp.chilli powder

1 tsp coriander powder

1/2 tsp.turmeric powder

5-6 garlic pips

few cherry tomatoes (optional)

2 tomatoes

1/2 tsp.garam masala

1/4 tsp whole peppercorns

lemon sized tamarind extract

1/4 coconut

few peanuts(optional)

curry leaves

1/4 cup gingelly oil.

1/2 tsp.mustard seeds

1/4 tsp.asoefoetida powder

salt to taste.

1 tblsp.grated jaggery


Slit the brinjal into fours,leaving the stalk intact.

Take 1.5 tblsp of the spice powder ,turmeric and salt in a bowl and mix with a little

tamarind extract to a paste,and fill each brinjal with this powder.Set aside to marinade

for minimum 10 minutes.

Heat all the oil in a wok.When hot add mustard seeds,asoefoetida,curry leaves,onions

and saute till onions are light brown.Add the brinjals and peanuts and cherry

tomatoes,cover and cook on a lowflame, till brinjal turns color.Grind tomatoes garlic

coconut to a paste.Add this paste to the brinjal with the rest of the ingredients,and allow

to cook in its juices till brinjal is tender.

Add the jaggery and tamarind water.Simmer for 5-7 minutes.

Garnish with coriander leaves or curry leaves.