Sundakkai Pachadi/Turkeyberry Pachadi

Sundakkai also known as turkeyberry is a plant commonly grown in the backyard. It has small green colored berries which can be cooked fresh or dry. The berries are soaked in salted buttermilk and sun dried to get the dried version called as sundavathal.
Many people do not like sundakkai due its bitter taste. But it has lots of health benefits. Our diet should be a balance of all the six tastes…including bitter foods. So let’s include bitter tasting foods in our diet too for optimal health. Moreover if cooked in certain ways…by adding proper combination of sweet,salt and sour ingredients the bitter ness of this vegetable is reduced. One such recipe is sundakkai pachadi. Before going to the recipe let’s learn about the health benefits of sundakkai.

1. By regular intake of bitter foods like sundakkai, bitter gourd, neem flower etc. the germs in our intestines are killed. And our general immunity against diseases is improved.

2.  If taken 4 times a week sundakkai helps to control diabetes.

3.  Sundakkai improves digestion and relieves gas related problems.

4.  Sundakkai is supposed to strengthen our bones and nerves if consumed regularly.


Sundakkai Pachadi

Ingredients :
1 cup fresh sundakkai
1 medium sized onion finely chopped
2 medium sized tomatoes finely chopped
1 tsp chilly powder
1/4 tsp turmeric powder
Salt as required
3 tsp oil
1 lemon sized ball of jaggery

To grind:
1/2 cup shredded coconut
1/2 tsp cumin seeds
2 small onions (optional)

For tempering:
1 tsp oil
1 tsp mustard
1/2 tsp urad dhal
Curry leaves

1. Wash the sundakkai thoroughly and chop in halves.
2. Heat 3 tsp oil in the pan. Add onions and saute.
3. Next add chopped sundakkai and saute till it softens.
4. Add tomatoes and saute till soft.
5. Now add chilly powder, turmeric powder and salt along with 1 cup water. Cover and cook in medium flame.
6. Grind coconut, cumin and small onions to a smooth paste.
7. After the sundakkai is cooked add the coconut paste and jaggery. Allow to boil and simmer for 5 minutes before removing from flame.
8. Do the tempering with mustard, urad dhal and curry leaves.
This pachadi tastes best with rice and rasam, but can also be had with rice and any other curry or even curd rice.


April 27, 2015. Tags: , , , , , . Antidiabetic recipe, Curry/Gravy, Healthy Recipe, Nellai Samaiyal, Pachadi, Pathiya samaiyal, Sidedish. Leave a comment.

Agathi Keerai Saaru

This is a simple yet delicious preparation. Agathi keerai has lot of medicinal properties. In this recipe keerai is cooked in rice water along with cumin seeds and shallots. Finally poppy seed and coconut paste are added.

This recipe is good for people with ulcers and acidity problems. Poppy seeds, coconut and agathi keerai all cure these ailments.Cooking agathi keerai with small onions improves the intestinal functions. Agathi keerai has lots of calcium and is good for the elderly with joint problems.In older days rice water was never wasted. This contains water soluble B-vitamins from the outer surface of rice.It is milky in colour and gives thickness to saaru.

The final recipe is a watery preparation like rasam. It is typically had with hot rice and ghee with puli kuzhambu as the accompaniment.

Agathi Keerai Saaru



1 bunch agathi keerai

5-6 cups rice water ( water in which rice is washed, esp. boiled rice) puzhungal arisi kazhani

10-15 no shallots

1 tsp cumin seeds

salt as required

1/2 cup shredded coconut

2 tsp poppy seeds

1/2 cup cow’s milk(optional)


  1. Clean agathi leaves, wash and keep separately.
  2. Wash boiled rice in water(2-3 times) to get rice water. Strain it to remove impurities.
  3. In a big pan boil rice water.
  4. Add agathi leaves, shallots and cumin seeds. Let the leaves cook till soft. You can add some more plain water if necessary, so that the final consistency is thin.
  5. Add the required salt.
  6. Grind coconut and poppy seeds to a fine paste and add. Let it boil for two more minutes. Finally 1/2 cup cow’s milk can be added. This step is optional.(MIL’s mom used to do). No tempering is done. Not even a drop of oil is added.Enjoy agathi keerai saaru with rice.


June 25, 2013. Tags: , , , , . chetti veetu samaiyal, Curry/Gravy, Healthy Recipe, Pathiya samaiyal, Sidedish. 4 comments.

Keerai Saaru/Uppu Saaru

This dish belongs to the pathiya kuzhambu category. It is very light on your tummy.It is a watery kuzhambu made with sambar onions, vegetables like ladies finger, brinjal, ridge gourd etc and any type of greens/keerai. When it is made with vegetables only it is called uppu saaru. If keerai is the main ingredient then it is called keerai saaru. We don’t make any vegetable poriyal for this kuzhambu. Serve it hot with white rice and ghee, accompanied by paruppu thuvaiyal ( porikadalai thuvaiyal ) and papad.

Keerai Saaru/Uppu Saaru

20 no. sambar onions

7-8 no. ladies finger

1-2 small brinjals

1 bunch of any keerai ( tastes very good with palak/pasalai )

1 small lemon size tamarind

1 small lemon size jaggery

1/4 tsp turmeric powder

2 tsp oil

1 tsp mustard

1 tsp cumin seeds

1 tsp fenugreek

A pinch of asafoetida

1 green chilly slit into two

3 red chillies broken into small pieces

Salt as required


  1. Peel the onions and chop the vegetables. Clean and chop the keerai.
  2. Extract  2-3 cups of juice from tamarind and keep aside.
  3. Heat oil in a pan. Add asafoetida  and fenugreek, followed by mustard and cumin seeds. After you get the aroma of spices, add green and red chillies and sauté. Now add sambar onions and vegetables and sauté for few minutes.
  4. Then add the tamarind juice, turmeric powder and salt. Allow to boil. Now add the chopped keerai. Close the pan and allow to boil till the raw smell disappears and the vegetables are cooked. Add jaggery and allow to simmer for some time. The final consistency is a bit watery ( but thicker than rasam )and not thick as other kuzhambu.

September 29, 2010. Tags: , . chetti veetu samaiyal, Nellai Samaiyal, Pathiya samaiyal. Leave a comment.

Puli Illa Kuzhambu – Poruthanni

Chetti households make a lot of ‘pathiya samaiyal’.There are varieties of curries made without tamarind or dhal, which are ideal for convalescing people.When you are just out of some illness your appetite is lost and you donot have the  urge to eat well. This type of ‘pathiya samaiyal’ rejuvenates your taste buds and brings back the appetite.Poruthanni is a type of ‘puli illa kuzhambu’ which does not have tamarind and contains lot of jeera,pepper and garlic.It is supposed to be very good for women after their delivery time.You can use drumstick,broadbeans and any other fresh beans in this kuzhambu.We donot make any poriyal/vegetable sidedish when we make this kuzhambu.Since the kuzhambu lacks tamarind the ideal sidedish is some thuvaiyal with tamarind such as varuthu araitha thengai thuvaiyal, pachai kothumalli thuvaiyal, inji thuvaiyal etc.

Reposting this recipe for ‘Herbs and flowers – garlic’ event started by PJ of Seduce your taste buds and hosted by Vardhini of Zesty Palette.

Puli Illa Kuzhambu – Poruthanni


1 cup cut broadbeans

1 drumstick cut into pieces

1 cup mochai payiru/broken beans

20-25 garlic flakes

1/4 tsp turmeric powder

salt as required

To grind:

5-6 red chillies (dry roasted)

3-4 sprigs curry leaves

2 tsp jeera

10-12 black peppercorns

2 tsp mustard

10-12 garlic flakes

2 tsp oil

For tempering:

2 tsp oil

1 tsp jeera

1 tsp mustard


  1. Boil broad beans, drumstick and broken beans in water with salt.
  2. Grind all the ingredients for grinding into a smooth paste.(Only the redchilies should be dryroasted.Other ingredients  should be used raw only.)
  3. Mix the ground paste in 2 cups of water.Add the boiled vegetables.Add turmeric powder and salt as required.
  4. Heat 2 tsp oil in a pan.Saute the garlic flakes well and add to the kuzhambu.
  5. Allow the kuzhambu to boil till the raw smell disappears.Allow to simmer for 5 more minutes.
  6. Do the tempering with jeera and mustard.Serve hot with white rice and thuvaiyal.

September 4, 2010. Tags: , , , , . chetti veetu samaiyal, Curry/Gravy, Pathiya samaiyal, Puli Illa Kuzhambu, Sprouts/Legumes. 6 comments.