Pachai Sundakkai Thogayal || Diabetic friendly turkey berry thuvayal || Tamil Nadu popular Sundakkai Thogayal

 Pachai Sundakkai thogayal/ thuvayal with step by step pics and tips. It is popular thogayal recipe from Tamil Nadu cuisine. Sundakkai means turkey berries in English, usthikaya in Telugu and kudanekayi in Kannada. Thogayal or thuvayal is tasty appetizer which looks like chutney. We always confuse the difference between thogayal /thuvayal and chutney , thogayal / thuvayal  and chutney is different in taste and texture. 

Check out chutney recipes from youtube channel

Pachai Sundakkai Thogayal - https://youtu.be/N5ucJoaoII0

Wood Apple Chutney / Vellakaya pachadi -

https://youtu.be/WZP_x5zKrxc

Difference between Thogayal / Thuvayal & chutney

*Thogayal is thick in one consistency, we can have it with plain rice or with curd rice. We use less water or no water while grinding. Ingredients like urad dal, red chillies, mustard and chillies are fried before grinding. Giving tempering to thogayal is optional. We call it as roti pachadi in Telugu. 

*Chutney is thin or running consistency, and mostly we have it with breakfast like idli, dosa or upma. We use water while grinding chutney. 

  Sundakkai taste bitter, but it has many health benefits, it controls diabetes, prevents gas trouble, strengthen bones and many more. I have turkey berry plant in my garden, I prepared this chutney few times, hubby loved it a lot. I experimented it in different ways, but loved this thogayal a lot. Fresh turkey taste bitter, thogayal which i am sharing is not much bitter in taste. Have this thogayal with hot steamed rice and dollop of ghee or with gingelly oil, surely you will love to have it again and again.

Health benefits of Turkey Berry / Pachai Sundakkai 

*Promotes Digestion

* Good for diabetic people

* Treats Anemia

* It is rich in Vit-C, acts as antioxidant & anti infection

* Cures abdominal cramps

* Cures indigestion problems

* Good for heart

* Promotes kidney functioning 

Do check Turkey berry some chutney recipes from my blog..

** Sundakkai vatha kuzhambu

** Karivepakku pachadi / curry leaf chutney

**    Andhra kandi pachadi / toor dal chutney

**   Mango bisi uppinakayi

**  Green tomato chutney

** ChuukkaKura/ Khatti palak chutney

** Guntur Dosakaya Pachadi

** Brinjal chutney

**  Kobbari perugu pachadi

** Ridge gourd chutney

** Coriander Tomato chutney

** Coconut Chutney

** Raw Mango Moong dal chutney

** Pudina coconut chutney

Foodie Monday Blog Hop

Taking this Corn chaat to #FoodieMondayBloghop fb group #262Bitterbut Good theme. Here every week one member from group in alphabetical order will suggest 2 theme, others will vote. High voted theme will be selected, everyone prepare recipes according to theme. This week theme was suggested by Sasmita, she want us to prepare any recipe which is bitter in taste. She is a wonderful and talented chef I love her photography and presentation skills they are very attractive. Check out her space for different varieties of recipes from different regions and Odisha cuisines.I bookmarked her Bhapa Aam Doi in oven, Savory semolina bundant cake . Do check her blog for yummy food mesmerizing pics.

                                

  

    

                                    Pachai Sundakkai Thogayal

Preparation time  - 10 minutes

cook Time : 15 minutes

Serves : 2

Category : Chutney / Thogayal / Regional 

Recipe Cuisine: Tamil Nadu

Main ingredients : Pachai Sundakkai / Fresh turkey berry

Author : Aruna SarasChandra

   

Ingredients

Turkey berry - 50 grams

gingelly oil - 2 tsp

mustard seeds - 1/2 tsp

urad dal - 1 tsp

chana dal -1 tsp

curry leaves - 1 sprig (I dint used ** check tips)

red chilli - 3

green chilli -2

fresh coconut - 2 tsp

tamarind- small marble size

hing - 1 pinch

turmeric powder - 1/4 tsp

jaggery - 1/2 tsp

Instructions

1) Fresh turkey berry looks like this.

                               

2)Remove turkey berry heads and wash it well in water.

3) Heat 2 tsp of  gingelly oil or normal oil in a kadai. Gingelly oil gives very aroma and good taste to thogayal.

4) Add 1/2 tsp of mustard seeds fry it on low flames.

5) When mustard seeds starts crackling, add 2 tsp of urad dal fry till changes color. Then add methi seeds, red & green chilli fry well and take it into plate.

6) Crush fresh turkey berry in mortar pestle coarsely, then fry it in kadai on low flames.

7) When white layer formed on turkey berry then switch off the flames.

8) Take fried ingredients into mixer jar, add turmeric powder, hing, coconut pieces, tamarind, jaggery and grind it coarsely.

9) Now add fried turkey berry, salt in the above add some water and grind it finely.

That's it our healthy and tasty pachai sundakkai thogayal is ready to serve. Serve it with hot steamed rice, dollop of ghee and enjoy your meal.

Tips

** By adding fresh coconut and jaggery will reduce bitter taste. If you want thogayal bitter skip adding both.

** Chutney color depends on the variety of red chilli we are using. For video i used Kashmiri red chilli so thogayal color was red.

** crush turkey berry before frying, as it changes color quickly.

** You can also add onions, garlic by frying.

** Add less water to get thick consistency.

Do check some chutney recipes from my YouTube Channel and blog, surely you will like it...

                Velakkaya Pachadi / Wood Apple Chutney(video link)

                       
                                Sundakkai vatha kuzhambu

                    

                                  Karivepakku pachadi / curry leaf chutney

   

                                     
    mosdeng serma-tripura tomato-chutney

      Andhra kandi pachadi / toor dal chutney

                      Momos chutney

                   Mango bisi uppinakayi

              Nagaland - Pumpkin Oambal

                        Ugadi Pachadi

                Green chutney

                   Green tomato chutney

ChuukkaKura/ Khatti palak chutney

                      Guntur Dosakaya Pachadi

                 Brinjal chutney

           Kobbari perugu pachadi

Ridge gourd chutney

               Coriander Tomato chutney

                        Coconut Chutney

   Raw Mango Moong dal chutney

             Pudina coconut chutney

Hope you like this healthy, spicy, tasty and regional pachai sundakkai thogayal. Give it a try and drop your comments in inbox.

Also follow me on

In facebook @Facebook

In pintrest @pintrest

In Instagram @Instagram

Also drop your feedback 🤗😍

You can also search recipe 
in BetterButter

in Indiblogger

in MyTaste

Thanks for visiting my blog,

Aruna Saraschandra 😊                 

Onion and Tomato curry base || How to make basic onion and tomato gravy for curries

Onion and tomato curry base recipe with step by step pics and tips( will share video soon). This curry base is very tasty, spicy and aromatic. When i was child i was wondered how in hotels they prepare food that much quickly when we order😀. I know not many, few of us have same doubt , here is the answer. They prepare different types of gravy base ready, when food is ordered they use the gravy and main ingredients accordingly and prepare dish, is't it super quick and easy.

do subscribe my youtube channel:

  --> Vasus vegkitchen & press bell icon for future recipes.

 Today i am sharing one of popular curry base which we use regularly, that is onion tomato curry base. Both onions and tomatoes are always available at home, we can prepare it easily in any conditions. Use kashmiri red chili powder if available, it gives good color to the  curry. It is very easy to prepare any tough curries like 

** Kabuli chana curry(video), 

** kaju curry

** Punjabi dum aloo & paneer gravy curries if this gravy is ready.

 For example if you are preparing Kabuli chana curry, then soak kabuli chana for 8 hrs or overnight, boil it, add this curry base in some oil fry it and boiled kabuli chana in it. Cook it well by adjusting spices or you can also add kaju paste or cream at end while serving that's it. I even love to have this onion tomato curry base as spread on my masala dosa, it just taste yummy, try it once 😋😍. I stored this for 5 days in refrigerator, you can easily store it for a week, make sure that base is cooked well and container you stored is dry.

                                  Kabuli chana curry(video)

Foodie Monday Blog Hop 

Taking this recipe to Foodie Monday Blog Hop fb group's #256DesiBaseCurries theme.By this time you are all aware that i am part of this lovely group where we bloggers share recipe for theme suggested by a person in alphabetical order every week.  Today's theme was suggested Preethi ji, theme is to prepare any curry base. Preethi ji  is very talented chef do like her space for very tasty recipes from different regions. I bookmarked many of her many recipes to try, in that pistachio coated dry fruits seeds ball is my favorite. Also liked her Eggless chocolate cake, which is very tempting, also check her today's Onion and coconut curry base.

                               

  

                                   Onion Tomato Curry Base

Preparation time - 20 minutes

Serves : 1 bowl

Category : curries

Recipe Cuisine: Indian 

Main ingredients : onion & tomato

Author : Aruna SarasChandra

   

Ingredients

Onions - 3 big

Tomato - 3 

Oil - 1/2 cup

turmeric powder - 1/4 tsp

kashmiri red chilli powder - 1 tsp

coriander powder - 1 tsp

roasted cumin powder -1/2 tsp

garam masala powder - 1/2 tsp

ginger - 1 inch

garlic - 3 pods ( i did not used)

salt as per taste

Instructions

1) Finely chop onions and keep it aside. Heat oil in a pan add cumin seeds, let it fry well then add finely chopped onion and pinch of salt. Let it fry on low flames till it changes color.

2) Add finely chopped tomatoes, ginger & garlic (i did not used used) , grind it to fine paste.

3) Check onions, make sure that onions are well to golden color.

4) Now add turmeric powder, kashmiri red chilli powder, coriander and jeera powder, garam masala and salt. You can also use normal red chili powder too.

5) Now add tomato puree and mix everything well. I added some in mixer jar, as puree was left in it.

6) Cover the lid and cook it on low flames for 10 to 15 minutes till oil oozes out. Do mix it occasionally, in order to avoid burning on bottom.

That's it our onion tomato gravy curry base is ready, store it in clean container and store it in refrigerator. 

Tips

** Make sure that onions are fried well .

** Do cook onion and tomato mix well, so that we can store it for long time.

** I prefer to add kasuri methi, kaju paste or cream while cooking recipes. As we will get good creamy, fresh and aromatic flavors.

** We can use it as spread on dosa's or as curry for roti's, pulka's,or as spread on masala dosa or as gravy for curries.

Hope you liked this all in one onion tomato gravy curry base, do subscribe my youtube channel:

  --> Vasus vegkitchen

Also check other gravy based recipes by just clicking the link below pic..

                                                      Baingan ke lonje

                         
                
                    Tamil Nadu - Sundakkai vatha kuzhambu

                    

                                     Punjabi Kadi
               

                 Hyderabadi Mirchi ka salan

                         Punjabi Dum aloo

                         

Uttarakhand - Phaanu

Kaju curry

pan-fried-mediterranean-veggies

Hope you like this tasty, healthy  and delicious Onion tomato curry base . Give it a try and drop your comments in inbox.

Also follow me on

In facebook @Facebook

In pintrest @pintrest

In Instagram @Instagram

Also drop your feedback 🤗😍

You can also search recipe 
in BetterButter

in Indiblogger

in MyTaste

Thanks for visiting my blog,

Aruna Saraschandra 😊