Ingredients: Turkey Berry, Salt
Turkey berry is sundried with a perfect blend of spices. It is abundant in calcium and phosphorous. It is easy to digest and tastes great with curd rice as well as in kuzhambhu or kadhambha sadham.
Heat 2 tbsp oil in a kadai. Add 1/2 cup of Thaligai Sundakkai Vathal. Fry on low heat for 2 minutes until a nice aroma begins to emanate and the vathal turns dark golden brown.
Serve with curd rice or with ghee and plain rice. Alternatively add to vattha kuzhambu or milagu kuzhambhu before serving.
Once fried, store for up to a week in an airtight container.
Sundakkai Vathal (per 100g)