Wednesday, May 21, 2008

Jamun Raita/Java Plum Raita/Nerele Hannina Mosarubajji/Neredu Perugu pachadi

Nerele Hannu/Jamun/Nereda Pallu

Nerele Hannu/Jamun trees start flowering from March to April.. The fruits develop by May or June and resemble large berries. The fruit is oblong, starts green and turns pink to shining crimson black as it matures. A variant of the tree produces white coloured fruit. The fruit has a combination of sweet, mildly sour and strong flavour and tends to colour the tongue purple. The seed is also used in various alternative healing systems like Ayurveda to control diabetes, Unani & Chinese medicine for digestive ailments.
During the summer it is my favourite fruit to indulge in. The tart & sweet flavour of the fruit gives a unique experience. Here is an authentic grandma’s recipe for a special raita using this fruit. This is very good for any stomach ailments & excellent nutrition for diabetics.

2 cups of ripe Jamun fruit/Nerele Hannu (pit out the seeds from the fruit)
2 cups fresh yogurt.
2tsp fresh grated coconut
Salt to taste
Seasoning: 1tsp oil, mustard seeds, hing, curry leaves, 1 dried red chillie
Chop the jamun fruit into tiny chunks. If the fruit is too ripe, you can sqeeze the pulp from it. Mix the fruit with yogurt and add salt.
Now add the seasoing and mix well and serve it with lime rice or eat as it as a snack..

1 comment:

Sanctified Spaces said...

this raita tastes so good,and is so unique.