Mitkesanga Upkari
A unique and flavorful Konkani stir-fry made with turkey berries (sundakkai). The slight bitterness of the berries is perfectly balanced with sweet jaggery, tangy tamarind, and fresh coconut. A traditional side dish from Mangalore.
For 4 servings
4 steps. 20 minutes total.
- 1
Step 1
- a.Prepare the Turkey Berries
- b.Using a small pestle or the back of a heavy spoon, gently crush each turkey berry just enough to break the skin. Do not mash them.
- c.In a medium bowl, combine 2 cups of water and 1 tsp of salt. Add the crushed berries and let them soak for at least 15 minutes. This step is crucial for reducing their bitterness.
- d.After soaking, drain the berries completely and rinse them well under fresh running water. Set aside.
- 2
Step 2
- a.Grind the Coconut Masala
- b.In a small blender or grinder jar, add the fresh grated coconut, dried red chilies, and tamarind paste.
- c.Add 3 tablespoons of water and grind to a coarse paste. The texture should not be perfectly smooth.
- 3
Step 3
- a.Prepare the Tempering (Tadka)
- b.Heat the coconut oil in a kadai or heavy-bottomed pan over medium heat.
- c.Once the oil is hot, add the mustard seeds and allow them to splutter, which takes about 30 seconds.
- d.Add the urad dal and sauté for about 1 minute until it turns a light golden brown.
- e.Add the curry leaves and sauté for another 20 seconds until they become crisp and fragrant.
- 4
Step 4
- a.Cook the Upkari
- b.Add the drained turkey berries and turmeric powder to the pan. Stir-fry for 2-3 minutes.
- c.Pour in 1/2 cup of water, cover the pan with a lid, and reduce the heat to medium-low. Cook for 7-8 minutes, or until the berries are tender.
- d.Uncover and add the ground coconut masala, grated jaggery, and 3/4 tsp of salt. Mix thoroughly to coat the berries.
- e.Continue to cook uncovered for another 5-6 minutes, stirring occasionally, until the raw aroma of the masala disappears and the mixture becomes semi-dry.
- f.Taste and adjust the salt or jaggery if needed. Serve hot.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic taste, use fresh coconut and coconut oil. They are staples in Konkani cuisine.
- 2The key to this dish is balancing the bitter, sweet, tangy, and spicy flavors. Feel free to adjust the amount of jaggery, tamarind, and red chilies to your liking.
- 3Do not overcook the berries after adding the masala, as you want to retain some texture.
- 4If you can't find Byadgi chilies, any medium-hot dried red chili will work. Remove the seeds for less heat.
- 5Crushing the berries is essential. It allows the flavors of the masala to penetrate and also helps in reducing bitterness.
Adapt it for your goals.
Add Onion
For a different flavor profile, you can add one finely chopped onion and sauté it until golden brown before adding the turkey berries.
Different LentilDifferent Lentil
Instead of urad dal in the tempering, you can use chana dal for a different texture and nutty flavor.
With PotatoesWith Potatoes
Add one small potato, finely diced, along with the turkey berries. You may need to increase the cooking time slightly to ensure the potatoes are cooked through.
Why this is on our healthy list.
Rich in Iron
Turkey berries are traditionally known for their high iron content, which can help in preventing and treating anemia by boosting hemoglobin production.
Aids Digestion
The high fiber content in turkey berries promotes healthy digestion, prevents constipation, and supports overall gut health.
Anti-inflammatory Properties
Spices like turmeric and ingredients like coconut contain compounds with natural anti-inflammatory properties, which can help reduce inflammation in the body.
Frequently asked questions
One serving (about 1/2 cup or 95g) of Mitkesanga Upkari contains approximately 120-140 calories, primarily from the coconut, oil, and jaggery.