Chundakkai/Sundakkai as named in the South India is a berry used in sambhar either fresh or in dried form. It is known as turkey berry in English. Pickle & powders are also made with this berry. This is highly popular and easily available in the Chennai markets. Here is a fine recipe of fresh turkey berry sambhar:

INGREDIENTS:

Sundakkai/ turkey berry

Toor dal

Tamarind

salt

oil

Turmeric

coriander seeds

Fenugreek

Green chillies

Channa dal

Red chillies

Asafoetida

coconut

PREPARATION:

1. Make pierce using fork in the selected fresh turkey berry. Wash well

2. Cook it along with toor dal and green chillies in a pressure cooker

3. Soak tamarind and extract juice

4. In a kadai pour oil and roast coriander seeds, fenugreek, red chillies and channa dal till golden brown.

5. Allow it to cool and grind it along with coconut into a paste

6. Place the kadai on the stove, pour tamarind juice and let it boil.

7. Then add the grinded masala paste, salt, turmeric and asafoetida and allow it to simmer.

8. Now add the cooked dal and turkey berry

9. Mix well and allow it to cook for few minutes.

10. Take another kadai. pour oil, add mustard seeds when they crackle pour over the prepared sambhar.

11. serve hot along with white rice and ghee.