Chundanga or turkey berry is a green fresh fruits which are edible and used in many cuisines. In Kerala it is commonly made into side dish for rice.

Let’s checkout the recepie below


Preparation time : 10 mins

Cooking time : 20 mins


  • Chundanga/ Turkey berry: 1 1/2  cups
  • Raw Plantain : 1 chopped
  • Shallots / Kunjulli: 10 finely chopped
  • Red chilli powder: 2 tsp
  • Turmeric powder: 1/2 tsp
  • Green chillies: 2 slit
  • Salt: for taste
  • Curry leaves: few
  • Coconut oil: 3 tbsp


  • Wash and clean the berries.
  • Crush the berries to remove the tiny seeds inside and transfer the crushed berries to a bowl of water.
  • Wash again, drain and keep aside.
  • Heat oil in a kadai, add shallots and curry leaves and toss till onions turn light brown.
  • Add green chillies, chopped raw plantain and crushed berries.
  • Add turmeric powder, red chilli powder and salt and mix well.
  • Add 1 cup of water and cover and cook for 10 mins.
  • Open the lid and cook for another 10 mins till the water dries up and switch off the flame.

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