Thibbatu Mallum (Turkey Berry Recipe)

Thibbatu mallum is another popular way to cook Turkey berries or sundakkai or Thibbatu as we called in Sri Lanka. This is a very easy Sri Lankan recipe which takes few minutes only to cook a delicious side dish. However you need to know how to clean thibbatu before you prepare this mallung.

Earlier I shared Thibbatu stir fry recipe which is another easy way to add this edible fruit for your meal.

Here is an interesting experience with these Turkey Berries. Do you know that people in Myanmar eat this raw? Recently one of my Myanmar colleague gave me this fruit saying they eat it raw. I tried, but it is bitter and I couldn’t continue eating. However it is interesting to know and experience different food culture.

Here is the Sri Lankan Recipe for cooking Thibbatu mallum!

Recipe : Thibbatu Malluma

Ingredients: (for 3-4 servings)

250g Thibbatu

½ medium sized onion sliced

1 sprig curry leaves

Piece of rampa/ pandan leaves

1-2 green chilies

¼ tsp turmeric powder

1/2 tsp fenugreek seeds

½ tspn raw curry powder

1” Piece of cinnamon

½ cup fresh grated coconut

Salt to taste

Method

Step 1:

First, wash and remove seeds of thibbatu. Wash properly. Drain water. Add ½ tspn turmeric powder to cleaned Thibbatu and mix well. This step is to prevent Thibbatu from discolouring. Keep aside.

Step 2:

Grind fresh coconut into a fine paste together with salt, green chili, and turmeric powder. Keep aside.

Now we are ready to cook Thibbatu Mallum.

Step 3:

In a cooking pot, mix thibbatu and other remaining ingredients. However don’t use grated coconut at this time.

Add water to the Thibbatu mix and cook in low flame covered till Thibbatu is tender.

When the Thibbatu is tender and cooked, add the ground coconut paste on it.

Mix well.

Adjust salt as per taste.  

Cook for another few minutes until all are well mixed.

Thibbatu mallum is ready to serve with plain rice.

Below is the recipe card for Thibbatu Mallum which you can print for later use.

Amila Gamage Wickramarachchi

Thibbatu Mallum (Turkey Berry/Sundakkai Recipe)

5 from 2 votes

Thibbatu mallum is another popular way to cook Turkey berries or sundakkai or Thibbatu as we called in Sri Lanka. This is a very easy Sri Lankan recipe which takes few minutes only to cook a delicious side dish.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Servings: 4

Course: Side Dish

Cuisine: Sri Lankan

Calories: 35

Ingredients Equipment Method Notes

Ingredients

  

• 250 g Thibbatu
• 1/2 Nos. medium size onion sliced finely
• 1 sprig Curry Leaves
• 1 piece Rampe (Pandan Leaves)
• 2 Nos. Green chilli
• 1/4 tsp Turmeric Powder
• 1/2 tsp fenugreek seeds
• 1/2 tsp raw curry powder
• 1 inch piece of cinnamon
• 1/2 cup Fresh grated coconut
• Salt to taste

Equipment

• Cooking pans and utencils

Method

 

Step 1

1. First, wash and remove seeds of thibbatu. Wash properly.
   Drain water. Add ½ tspn turmeric powder to cleaned Thibbatu and mix well. This
   step is to prevent Thibbatu from discolouring. Keep aside.

Step 2

1. Grind fresh coconut into a fine paste together with salt,
   green chili, and turmeric powder. Keep aside.

   Now we are ready to cook Thibbatu Mallum.

Step 3

1. In a cooking pot, mix thibbatu and other remaining
   ingredients. However don’t use grated coconut at this time.

   Add water to the Thibbatu mix and cook in low flame covered
   till Thibbatu is tender.

   When the Thibbatu is tender and cooked, add the ground coconut
   paste on it.

   Mix well.

   Adjust salt as per taste. 

   Cook for another few minutes until all are well mixed.

   Thibbatu mallum is ready to serve with plain rice.

Notes

Use a plastic bag to cover the turkey berries when you punch it with a heavy thing.

If you cook Thibbatu Mallum,don’t forget to leave me a comment.I love reading comments from you…How do you cook Thibbatu, sundakkaki or Turkey Berry?