THE TUIRKEY BERRY
The item goes by a
variety of names –Devil’s fig, Pea Eggplant
plate brush, or Susumber [susumba]- a bushy shrub growing to about 7 feet or
more bearing many clusters of
green, round berries –The Sundaikkaai [சுண்டைக்காய்]a name which breaks ground
from the less known names.[ Kannada= sundakkayi, Telugu-Kothuvashu, Hindi=
Bhankatiya] The plant is a native of Florida, Alabama, South America and South
Asia.
The seemingly
insignificant tiny globose berries offer a range of health benefits to humans.
Indeed its medicinal value is wide-ranging from setting right intestinal/
abdominal disorders, heart conditions and Diabetes.
Berries taste like
Iron, as these fruits are rich in Iron. The less shiny varieties are used as
vegetable and cooked in different ways for use as curry. Highly shiny green
fruits are used for ‘dry pickle’ and could be roasted for making it edible and
to escape its bitter taste.
VALUE TO HUMANS
Turkey berry has a
chemistry rich in pharmacologically active compounds such as Sapogenin and
Chlorogenin.
Water-extracts of
Turkey berry can kill mice by weakening the blood constitution of them.
Fruit extracts of Solanum torvum reveal Methyl
caffeate activity lowering the diabetic characteristics in Rats.
Several disorders like
pimples, skin disorders, Leprosy , cold , cough and hyperactivity in humans can
be controlled by Turkey berry.
Other values include
elevating the immunity. Can regulate Anaemia, Fever .
The berries help to
promote kidney functions; Manages
Diabetes and heart activity.
The berries show
insecticidal and repellent activity especially against some coleopteran insects in grain storing facilities.
Anti-microbial activity
against Staphylococci is shown by
extracts from Solanum torvum leaves.
Thus, several benefits
are known for Solanum torvum or
Turkey berry
Prof. K. Raman
Sundaikai is my favourite item either in the form of pickle or as Vattha Kuzhambu .Though it is bitter in taste it has high medicinal value. For diabetic patients it is supposed to reduce blood sugar.
ReplyDeleteMy mother used to fry them in oil and add the fried item in top of dosai.In the market sundaikai podi is available. To hot rice add a spoon of ghee and a spoon of sundaikaipodi and it is good for health. Raw sundaikai is added to sambar and that will taste good
K.Venkataraman