Wednesday, 10 September 2014

Karamda Nu Athanu / Karonda Pickle

Karamda Nu Athanu / Karonda Pickle known as carissa carandas is a berry fruit grown on small thorny bushes. It is reddish purple in colour and is extremely rich in iron. It is also high in a Vitamin C and tastes extremely sour. It has to be boiled and then made.
I am making this pickle which my mother taught me other day. Though I don't like this fruit that much :-(
This pickle goes well with daal rice, curd rice. 

Ingredients:
Karamda / Karonda fruit 1 cup
Mustard Seeds 1 tsp
Asafoetida 1 tbsp
Turmeric  Powder 1 tsp
Red Chili powder 1 tsp
Oil 2 tbsp
Salt 1 tsp + 1 pinch
Water to boil karamda 

Method:
Wash karamda properly.
In a pan of water, add karamda along with 1 tsp of salt and boil till karamda turns soft. It will take almost 9 - 10 minutes.
Once boiled, drain the water and keep aside for few minutes. 
{Note: Karamda may turn sticky, but that's not a problem}.

Heat oil in a pan, add mustard seeds. Once it starts spluttering, add asafoetida, turmeric powder and karamda. Mix well. 

Now add a pinch of salt and red chili powder, mix and switch off the flame.

Our karamda athanu / pickle is ready. 
After it cools, store and enjoy its sourness with daal rice or so. 
{Refrigerate it , and enjoy it for 3 - 4 days if its left over}.

2 comments:

  1. Inviting pickle.Never tried it at home

    ReplyDelete
    Replies
    1. Ya, Actually it was my first try too. Just learnt other day, tried and it came out good, so posted. Thanks.

      Delete

Thank You for your valuable comments.

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