Kamrakh Lonji Recipe – Star Fruit Jam Recipe – Carambola Relish Recipe
Carambola Chutney tastes super tempting and delicious. Too sour, zingy, tangy is all that describes Kamrakh (Carambola) so well. No doubt that tangy-zingy Carambola (Kamrakh) Pickle (Carambola Pickle) and Carambola Chutney tastes super tempting and delicious but have you ever tried making Carambola Lonji? Its sweet-tangy flavor is really tempting and everyone at your home will just go wow, especially kids.
This star fruit is enriched with vitamins C and antioxidants, fibre and is low on sodium, fats and acids. The dishes usually prepared with this fruit are salads, stir fries, pickles and chutney. But this recipe of Lonji is really delicious and taste great with chapatti, parantha or serve it as a dip with snacks. So, let’s get started and prepare this Lonji recipe with these easy to follow instructions. Enjoy!
Directions
Getting ready:
Rinse the Carambola thoroughly with water and then chop them in small chunks.
Making:
Heat some oil in a wok or pan and splutter cumin seeds, fenugreek seeds and asafoetida first. To it now add turmeric powder, coriander powder and fennel powder. Mix well and let it simmer for a while.
Now add carambola, salt and red chilly powder then cover with lid. Let it cook for 3-4 minutes on low flame.
When the kamrakh gets tender, add sugar, garam masala and 1 cup of water to it. Cook for 7-8 more minutes on low flame.
Transfer it to another bowl. Tangy and lip-smacking carambola sweet dip is now ready.
Serving:
Serve this amazing and devouring carambola sweet dip with chapatti, paranthas and plain rice. It keeps good for 5-10 days if stored in refrigerator.
- Carambola (Kamrakh) - 200 grams (4 medium sized)
- Oil - 1 tbsp
- Cumin - ½ tsp
- Methi seeds - ½ tsp
- Asafoetida - 1 pinch
- Turmeric Powder - ¼ tsp
- Coriander Powder - 1 tsp
- Fennel Powder - 1 tsp
- Salt - ⅔ tsp (or according to the taste)
- Sugar - 3 table spoon
- Red Chilly Powder - less than ¼ tsp
- Garam Masala - ¼ tsp
- Rinse the Carambola thoroughly with water and then chop them in small chunks.
- Heat some oil in a wok or pan and splutter cumin seeds, fenugreek seeds and asafoetida first.
- To it now add turmeric powder, coriander powder and fennel powder. Mix well and let it simmer for a while.
- Now add carambola, salt and red chilly powder then cover with lid. Let it cook for 3-4 minutes on low flame.
- When the kamrakh gets tender, add sugar, garam masala and 1 cup of water to it. Cook for 7-8 more minutes on low flame. Transfer it to another bowl. Tangy and lip-smacking carambola sweet dip is now ready.
- Serve this amazing and devouring carambola sweet dip with chapatti, paranthas and plain rice. It keeps good for 5-10 days if stored in refrigerator.
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