Some dishes aren’t just food—they’re a story, a memory, a melody. Sunberry Gojju, made with the humble chinna nellikai or manathakkali (sunberry or black nightshade), is one such symphony of nostalgia and nourishment. This tangy, slightly bitter, deeply satisfying gravy is a traditional South Indian recipe celebrated for its digestive and cooling properties.
What Is Sunberry Gojju?
Sunberry Gojju is a flavourful, tamarind-based gravy prepared using sunberries (manathakkali or black nightshade berries). These small, shiny berries offer a unique combination of mild bitterness, subtle sourness, and astringency, which makes them a perfect fit for the bold, earthy character of gojju. It’s commonly served with rice and known for its healing, gut-friendly qualities in both village kitchens and Ayurvedic diets.
How to Make Sunberry Gojju: The Traditional Way
🛒 Ingredients:
Main Ingredients
- ½ cup fresh or dried sunberries (manathakkali)
- 1 lemon-sized tamarind (soaked and pulp extracted) or 1½ tsp tamarind paste
- 1½ tbsp jaggery (adjust to taste)
- 1½ tbsp gojju powder (or homemade spice blend – see tips)
- Salt to taste
- 2 cups water (adjust for consistency)
For Tempering
- 1 tbsp sesame oil
- ½ tsp mustard seeds
- A pinch of hing (asafoetida)
- 1 sprig curry leaves
- 1 dried red chili (broken)
🥣 Method:
- If Using Dried Sunberries:
Soak in warm water for 15–20 mins. Rinse thoroughly to reduce salt/preservatives (if any). - Cook the Tamarind Base:
In a pan, add sesame oil. Once hot, add mustard seeds and let them splutter. Add hing, curry leaves, and red chili. - Simmer with Tamarind:
Add tamarind extract and let it boil for 4–5 minutes till the raw smell fades. - Add Spices and Sunberries:
Stir in the gojju powder, jaggery, salt, and sunberries. Simmer until the berries soften and absorb the flavours, about 5–7 minutes. - Adjust and Finish:
Adjust salt, tang, and sweetness as per taste. Cook to a slightly thick consistency.
🌿 Ayurvedic Benefits
- Sunberry is deeply healing for ulcers, mouth sores, and stomach irritations—pitta-pacifying.
- Tamarind and jaggery enhance Agni (digestive fire) while balancing taste.
- Sesame oil and mustard seeds ground vata and support healthy circulation.
- The bitter and astringent rasas (tastes) in sunberry help in detoxification.
- Ideal for those with Pitta imbalances, skin issues, or sluggish digestion.
💡Pro Tips from the Indian Kitchen
- Use fresh sunberries when available—they’re less bitter and more aromatic.
- For dried berries, always rinse and soak well to soften and reduce excess bitterness.
- A dash of roasted methi powder adds magic to the gojju.
- Homemade gojju powder: dry roast 1 tsp coriander seeds, ¼ tsp methi, 1 tbsp sesame seeds, 2–3 red chilies, grind to fine powder.
- Add a spoon of coconut or sesame oil at the end for extra richness.
❤️ Why We Love Sunberry Gojju
- It’s a flavour explosion—sweet, sour, bitter, and tangy in perfect harmony.
- Heals the gut, calms the system, and comforts the soul.
- A great way to revive traditional wild edibles in our diet.
- Feels like something your grandmother would lovingly make on a lazy afternoon.
- Packs a nutritional punch without any frills or fuss.
🧘 Ideal For
- Lunch with hot rice and a spoon of ghee
- Mild detox diets or post-fever recovery
- Pitta season (summer) or for people with high internal heat
- Pairing with bland dishes like pongal, mudde, or plain rice
- Those exploring Ayurvedic, traditional, or foraged-ingredient cooking
