Ayurvedic Recipe · Cilantro/Coriander Leaves · Coconut · Ginger · Recipe without Onion/ Garlic · Side Dish · Turkey Berry/Sundakkaai

Sundakkai-Thengaai-Inji Pachadi | Turkey Berry-Coconut-Ginger Raitha

Sundakkai, Thengaai, Inji Pachadi


Ingredients: (Visit English – Tamil – Hindi translation/ஆங்கிலம்-தமிழ் மொழி பெயர்பு)

  • Fresh Turkey Berries – around 15 (Lightly crush it & remove the seeds)
  • Fresh shredded Coconut – 3 tbsp
  • Peeled Fresh Ginger – 2 inch piece
  • Chopped Cilantro – 2 tbsp
  • Mustard seeds – 1/8 tsp
  • Fresh Homemade Yogurt – 1 cup
  • Homemade Masala powder – 1/2 tsp
  • Salt – to taste
  • Oil – 1 tsp

Get Started:

  • Grind Coconut, ginger, masala powder & salt with warm water into a fine paste and keep it aside.
  • Heat oil in a pan and add mustard seeds.
  • Let the seeds pop and then add prepared turkey berries.
  • Fry it till it turns slightly crispy.
  • Then add 2 tbsp water and let it cook for 2 minutes.
  • Remove it from the pan and let it cool.
  • Meanwhile beat yogurt and add cilantro, ground coconut paste and salt (if needed).
  • Add cooked turkey berries to the yogurt and mix well.

Tasty and healthy Pachadi/Raitha is ready!

Enjoy it as a side-dish for Roti, Pulav, Biryani or any Variety Rice.


This Raitha is quiet heavy. Have it only during lunch.

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