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. 

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 

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}.


  1. Inviting pickle.Never tried it at home

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


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