Description

Sundakkai Vathal is a traditional South Indian condiment made from sundakkai, also known as turkey berry or pea eggplant, which is soaked in spiced buttermilk and then sun-dried until it becomes dehydrated and crispy. Here’s a detailed description:

Ingredients:

Sundakkai (Turkey Berry): Small, round berries resembling tiny eggplants, known for their slightly bitter taste.
Buttermilk: Sour buttermilk or yogurt mixed with water is used to soak the sundakkai berries.
Spices: Various spices and seasonings are added to the buttermilk mixture to enhance the flavor. Common spices include salt, turmeric powder, chili powder, asafoetida (hing), and fenugreek powder.

Preparation Method:

Preparation of Sundakkai: Clean and wash the sundakkai berries thoroughly to remove any dirt or impurities.
Soaking in Buttermilk: Place the cleaned sundakkai berries in a bowl and cover them with spiced buttermilk. Ensure that the buttermilk mixture coats the berries evenly.
Marination: Allow the sundakkai berries to marinate in the spiced buttermilk for several hours or overnight. This allows the flavors to penetrate the berries.
Drying: After marination, remove the sundakkai berries from the buttermilk and spread them out on a clean, dry surface. Place them in direct sunlight or in a well-ventilated area to dry.
Sun-Drying: The sundakkai berries are left to dry for several days until they become completely dry and crispy. During this time, they may be turned occasionally to ensure even drying.
Storage: Once the sundakkai vathal is fully dried, it can be stored in an airtight container for future use.