Kudane/ Kaatukayi or turkey berry is a closest relative of brinjal / egg plants with a unique flavor & texture. These wild berries make delicious curries and they are healthy too.
There are
people who don’t like these small veggies because of their mild bitterness and
the texture. Another reason of not using these are may be because turkey
berries are not known to many. If you get hold of some of these humble &
underrated berries, then definitely try cooking with them. Today’s chutney is a
best idea to use them if you have just a fistful of them and there won’t be any
bitterness in the chutney too.
This
chutney can be served with Dosa/ rice…There are multiple variations possible. Today
I am sharing a quickest of them which I happened to try recently on my own!!
Check here the recipes of Kudane tambuli, kudane stirfry or palya.
Preparation
time: 15 minutes
Cooking
time: 5-10 minutes
Serves: 3-4
Ingredients:
Turkey
berries / kudane – 10-15
Freshly
grated coconut – ¼ cup
Green
chillis – 1-2
Garlic
cloves – 2 (optional)
Salt – to taste
Tamarind –
small gooseberry sized
Coconut oil
– 2-3 tsp
Mustard
seeds – ½ tsp
Curry leaves
– 1 sprig
Dry red
chilli - 1
Method:
- Wash and clean turkey berries.
- Take 1.5 tsp oil in a pan. Heat on low flame.
- Add slit green chillis & peeled garlic. Fry for a minute.
- Add cleaned turkey berries. Fry them until soft and cooked (Color changes to light brown).
- Switch off the the heat and allow cooling.
- Blend fried berries, coconut, tamarind and salt to smooth paste using a mixer grinder.
- Transfer to a serving bowl.
- Prepare a tadka/ seasoning of mustard, dry red chilli and curry leaves in coconut oil. Add to chutney on spluttering.
- Server chutney fresh with dosa/ rice/ roti.
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