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Thibbatu Mallum

Thibbatu Mallum (Turkey Berry/Sundakkai Recipe)

Amila Gamage Wickramarachchi
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.

5 from 2 votes
Prep Time 10 mins
Cook Time 10 mins
Course Side Dish
Cuisine Sri Lankan
Servings 4
Calories 35 kcal


  • Cooking pans and utencils


  • 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


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.


Use a plastic bag to cover the turkey berries when you punch it with a heavy thing.
Keyword Indian Recipes, recipes, Sri Lankan Recipes, Sundakkai, Thibbatu, Turkey Berry