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Sundakkai Sambal (சுண்டக்காய் சம்பல்)

Vegetarian Turkey Berry Sambal | Sambal Terung Pipit Recipe

Looking for a unique and healthy vegetarian dish with bold flavors? This Sundakkai Sambal (Turkey Berry Sambal), also known as Sambal Terung Pipit, is a traditional recipe loved for its slightly bitter, tangy, and spicy taste.

Made with roasted turkey berries, aromatic lemongrass, and zesty calamansi lime, this dish is both nutritious and incredibly flavorful. It pairs perfectly with steamed rice and simple side dishes.


Why You will Love This Recipe

Unique flavor – slightly bitter, spicy, and tangy
Rich in nutrients and traditional goodness
Simple ingredients, easy to prepare
Perfect vegetarian side dish
No added sugar – naturally balanced taste


Ingredients

  • Turkey Berry (Sundakkai / Terung Pipit)
  • Onion – 1 large (crushed)
  • Lemongrass – 2 stalks
  • Chili Paste – 2 tbsp
  • Calamansi Lime (Limau Kasturi) – 2
  • Salt – to taste
  • Water – 1 cup
  • Oil – as needed


How to Make Sundakkai Sambal

  1. Prepare the Turkey Berry
    Wash the turkey berries and lightly crush them using a mortar to release their flavor.
  2. Roast the Berries
    Dry roast or lightly pan-roast the crushed berries until aromatic. Set aside.
  3. Sauté Aromatics
    Heat oil in a pan and sauté the crushed onion until soft. Add lemongrass and cook until fragrant.
  4. Build the Sambal Base
    Add chili paste and cook well. Pour in water and let it simmer.
  5. Season the Sambal
    Add salt and squeeze in calamansi lime juice. This gives a natural balance of tangy sweetness.
  6. Combine & Finish
    Once the sambal thickens, add the roasted turkey berries. Mix well and cook for a few more minutes.
  7. Serve Hot
    Your delicious vegetarian sundakkai sambal is ready to enjoy! (this is one of my favourite dish)


Pro Tips

Reduce bitterness – Light roasting helps balance the natural bitterness
Adjust spice level – Add more chili paste for extra heat
Fresh flavor – Use fresh calamansi lime for best taste
Perfect pairing – Serve with hot rice and simple dal or rasam





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