Bor Fruit Thiksani Humman

                        Bor/ Indian Jujube (Karakka in Malayalam) is a fruit which is available in abundance in Kerala usually during Dec – June. We can preserve the raw Bor by keeping it in salt water just as we keep brined mangoes. Dishes that can be prepared using this fruit include Thiksani humman (using raw/salted Bor) & Halwa using ripe Bor. I have some nostalgic memories associated with this fruit. There was a huge Bor Tree at my Cousin’s home and all of us children in the neighborhood used to play under this tree. When it used to rain we ran up to the tree to collect those Bor strewn around by the nature to relish it along with salt.

https://en.wikipedia.org/wiki/Elaeocarpus_serratus 

• Bor Fruits / Indian Jujube – 25 numbers
• Chilli Powder – 1 Tbsp + Kashmiri chilli powder
• Turmeric Powder – ½ tsp
• Asafoetida – 1 tsp
• Salt as per taste
• Dharmbya sol – 2 small pieces – see pic below

Seasoning :-

1. Mustard seeds – 1 tsp
2. Udid – 1 tsp
3. Methi – 1 tsp
4. Curry Leaves – 1 Sprig
5. Coconut Oil – 2 tsp

 Method:-

Clean and make slits lengthwise in Bor fruits (If you like, you can chop it in to small pieces and discard the seed) .Heat oil in a kadai ( preferably coconut oil )

Add washed dharmbya sol and cook till bors are cooked well

Add asafoetida and kashmiri chilli powder and mix well.
Sprinkle some coconut oil and switch off the gas

Enjoy the Bor Thiksani humman with Idlies / Dosas / Udida Appos

1. You can add Tamarind pulp if you don’t have Dharmbya sol.
2. Using Kashmiri chilli powder is optional. I use this to get a nice fiery color to Thiksani humman
3. This humman is a little watery type. If you like to make it a little thick, mix some rice flour in a little water and add it to the humman and boil it for some time till you get the desired consistency.