Turkey berries (Solanum torvum) grow in clusters on a shrubby plant, thriving in tropical and subtropical regions. The plant produces small green berries that have a slightly bitter taste, which can be reduced by soaking them in salt water, crushing them lightly to remove seeds, or cooking them in a tamarind-based gravy, where the sourness helps balance the bitterness. These berries are rich in iron, antioxidants, and anti-inflammatory compounds, making them beneficial for anemia, digestion, and immunity. In cuisine, they are commonly used in South Indian kuzhambu, Thai curries, and stir-fries, often paired with spices, coconut, or lentils to enhance their flavor while masking their bitterness.
Method
Ingredients
1 cup fresh turkey berries (lisoda, sundakkai)
20 shallots
15 garlic cloves
1 medium lemon sized ball of tamarind
1/8 tsp of fenugreek seeds (sabut methi, venthiyam)
1 tsp of mustard seeds (sarson, kadugu)
1 tsp of split black lentils (urad dal, ulutham parupu)
1/4 tsp of cumin seeds (sabut jeera, jeeragam)
1 sprig curry leaves
3 tsp red chilli powder
2 tsp coriander powder (dhania powder, kothamalli podi)
1/2 tsp date paste
1/2 cup coconut pieces
1/2 cup grated coconut
Unrefined salt to taste
Preparation
Place the berries in a mortar and crush slightly with a pestle
Soak the tamarind in 1 1/2 cups of hot water and extract the juice
Peel the onions and garlic and slice lengthwise
Cut some coconut into small pieces for garnishing
Grate some coconut for the masala
Set everything aside
Method
Heat a pan and add cumin seeds
When they begin to splutter, add curry leaves and grated coconut
Roast till the coconut is dry and a deep golden colour
Remove from heat and add the chilli and coriander powders
Mix well immediately
Let the mixture cool
Transfer to a blender and grind to a thick paste with a few drops of water
Set aside
Heat a clay or granite pot (makes the dish really tasty) and add fenugreek seeds
Roast for a few seconds
Then add the mustard seeds and the split black lentils
Let them splutter
Then add onion, garlic, crushed turkey berries and coconut pieces
Sauté, stirring continuously till the turkey berries turn crisp
Add the tamarind extract and salt
Boil for 5 minutes
Add the ground coconut paste
Add 1/4 cup water and mix well
Adjust seasonings, if required
Add the date paste and mix again
Simmer for 7 minutes
Remove from flame, cover and rest the dish (theeyal) for 30 minutes so that all the flavours are infused
Serve with red/brown/millet rice, dosa, idli or Indian flatbreads
Enjoy!
Note:
Keep flame to medium when roasting the spices
Do not let the grated coconut turn black s the dish will turn bitter
Keep date paste to the quantity mentioned or the taste will be different
This dish will keep for 2 weeks if refrigerated