Karmbala Upkari ( Star Fruit Upkari )

                      Karmbal / Star Fruit is widely used in Konkani households to prepare many delicious dishes. The Karmbala Upkari is one such dish that can be used as a substitute for any spicy side dish / pickle. I learned this from my Mom who had learned the recipe from her cousin. This upkari goes very well with hot Paej (rice gruel) or rice and Dali Thoy.
Ingredients required to prepare the spice powder:-
  • Methi Seeds – 1 Tbsp
  • Whole Udid – 3 Tbsp
  • Red Chillies – 10-15 Numbers
  • Jeera – 1 Tsp
  • Coriander Seeds – ½ Cup
  • Curry Leaves – 1 Sprig
Dry roast Udid, Coriander, Red chillies and Curry leaves separately till it turns golden brown.
Roast together Jeera and Methi. Let it cool. 
Grind all these items to a coarse powder in a mixer grinder. Store it in a dry bottle. 
Our spice powder to prepare the Karmbala upkari is now ready. It is time for checking the ingredients and method of preparing the upkari.
Ingredients required to prepare the Upkari :-
  • Karmbal – 20 Numbers
  • Asafoetida / Hing – 2 Tsp
  • Spice Powder – As required to coat the Karmbal
Seasoning :-
  • Coconut Oil – 2 Tbsp
  • Mustard – 1 Tsp
  • Udid dal – 1Tsp
  • Curry Leaves – 1 Sprig
Wash and clean the Karmbal. Now, chop them as shown in the picture.
Heat oil in a kadai and add mustard seeds. When it splutters, add udid and curry leaves
Then add chopped Karmbal, Salt and sauté well.
                           Fry it till it develops a nice chocolate brown color. Switch off the gas.

Add the hing, spice powder (as required) kept ready and mix it thoroughly.

Switch on the gas and sauté for some more time and switch off the flame. We can add a little bit more oil if required. The tasty upkari is ready for use.

When the upkari cools down, keep it in a clean and dry bottle.
Notes: –
  1. If required, add a bit more oil while adding (and mixing) the spice powder to the upkari so that it coats well on to the cooked Karmbal. Please use coconut oil for authentic taste.
  2. Do not make a fine spice powder. The spice powder left over can be kept outside / inside fridge for further use
  3. You can increase or decrease the amount of red chillies as per your spice tolerance. In this case, I had used 11 Byadgi red chillies
  4. Store the upkari inside the fridge for longer shelf-life
  5. The same spice powder prepared can be used to make brined mango upkari too.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this:
close-alt close collapse comment ellipsis expand gallery heart lock menu next pinned previous reply search share star