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Sundakai, also known as Turkey Berry or Solanum torvum, is a small, round, green fruit commonly used in South Indian cuisine. It is a member of the Solanaceae family, which includes other well-known plants like tomatoes, eggplants, and potatoes. Sundakai is known for its slightly bitter taste and is often used to add a unique flavor to various dishes.
Here are some common uses of sundakai in South Indian cuisine:
1. Sambar: Sundakai is a popular ingredient in South Indian sambar, a lentil-based stew. It adds a slightly bitter and tangy flavor to the dish.
2. Pickles: Sundakai can be used to make pickles, often combined with spices, salt, and oil. These pickles are served as a side dish and are known for their strong and unique taste.
3. Stir-fries: Sundakai can be stir-fried with spices, coconut, and other vegetables to create a flavorful and slightly bitter side dish.
4. Sambar Powder: Sundakai is sometimes included in sambar powder, a spice mix used to prepare sambar, to enhance its flavor.
5. Dried Sundakai: The fruit can also be dried and used in various dishes. Dried sundakai can be rehydrated and added to curries or other preparations.
Sundakai is not only valued for its taste but also for its potential health benefits. It is rich in antioxidants, vitamins, and minerals and is believed to have several medicinal properties in traditional Indian medicine systems, including Ayurveda.