This popular Vathal/fryons is made by soaking the cleaned Sundakkai/ Turkey berry/Bhankatiya in salted Buttermilk. Once it becomes brown in a few days, it is dried directly under the sun by spreading it in cloth or sheet. Once dried and crispy, you can use it in Vatha kozhambu, as podi, or simply fry it in oil and consume it along with south Indian meals.
Besides being a proven cure for a host of gut problems ranging from indigestion to abdominal cramps, these little berries also resolve iron deficiency conditions, keep blood sugar levels in check and prevent the onset of cardiac ailments. It is renowned for its valuable properties, particularly in healing stomach aches and for efficiently breaking a fast, enhancing digestion, being widely documented in traditional Indian medical systems, in ancient Ayurveda and Siddha manuscripts.
Rich in vitamin A and carotenoids, turkey berry improves eyesight, skin texture and averts chronic disorders. It holds ample quantities of vitamin C, for bolstering immunity and flushing out harmful free radicals from the system.