karande kai / Bengal currant 500 g

Karande Kai / Bengal Currant (Botanical name: Carissa carandas)
Also known as: Karonda, Kalakai (Tamil), Karvand (Marathi), Karamarda (Kannada), Karonda (Hindi), Kalakkai (Malayalam), Vakkaya (Telugu)

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🌿 Overview of Karande Kai / Bengal Currant:

Bengal Currant is a small berry-sized fruit native to India and Southeast Asia. It's tart and tangy when raw, and sweet-sour when ripe. It’s widely used in pickles, chutneys, preserves, and even desserts. The unripe fruit is greenish-white, turning pink to dark red or purple-black as it matures.

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💪 Health Benefits:

1. Rich in Vitamin C – Boosts immunity and acts as an antioxidant.

2. Aids Digestion – Traditionally used to treat indigestion, constipation, and flatulence.

3. Blood Purifier – Detoxifies blood and helps treat skin conditions.

4. Iron-Rich – Helps in increasing hemoglobin levels and prevents anemia.

5. Antimicrobial Properties – Has antibacterial and antifungal activities.

6. Good for Heart – Contains potassium and antioxidants that support heart health.

7. Controls Blood Sugar – Has a low glycemic index, suitable for diabetics in moderation.

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🍽️ How to Eat Karande Kai:

• Raw (when young and tender): With salt & chili powder as a tangy snack.

• Ripe: Used in jellies, syrups, and jams.

• Cooked: In pickles, chutneys, curries, and rice dishes.

• Preserved: Can be sun-dried and stored.

• Fermented: Used to make wine or herbal remedies.

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🧪 Nutritional Value (per 100g approx):

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👅 Taste Profile:

• Unripe: Sour, tangy, astringent.

• Ripe: Sweet-tart, slightly bitter undertone.

• Cooked with spices: Pungent and flavorful.

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👨🍳 Full Step-by-Step Basic Recipe – Karande Kai Chutney (Spicy Sweet-Tart Chutney)

🧂 Ingredients:

• Karande kai (Bengal currant) – 1 cup (washed and deseeded)

• Jaggery – 1/2 cup (grated)

• Red chilies – 4

• Salt – 1/2 tsp (adjust to taste)

• Mustard seeds – 1/2 tsp

• Curry leaves – 1 sprig

• Oil – 1 tbsp

• Tamarind pulp – 1 tbsp (optional for extra tang)

• Water – 1/4 cup

🔪 Steps:

1. Heat oil in a pan. Add mustard seeds and let them splutter.

2. Add red chilies and curry leaves. Sauté for 30 seconds.

3. Add karande kai and cook for 4–5 minutes until they soften.

4. Add jaggery, salt, and tamarind pulp. Mix well.

5. Add water and cook on low heat until thickened and chutney-like.

6. Blend slightly (optional) or serve as is with rice, dosa, or chapati.

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🥘 5 Indian Recipes with Karande Kai – Full Details

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1. Karande Kai Pickle (South Indian Style)

Ingredients:

• Karande kai – 2 cups

• Mustard seeds – 1 tsp

• Fenugreek seeds – 1/2 tsp

• Red chili powder – 2 tbsp

• Salt – 1 tbsp

• Turmeric – 1/2 tsp

• Sesame oil – 1/2 cup

• Asafoetida – 1/4 tsp

Steps:

1. Dry roast fenugreek seeds and grind to powder.

2. Heat oil, add mustard seeds, let splutter.

3. Add karande kai and cook for 5 mins.

4. Add turmeric, chili powder, fenugreek powder, asafoetida, salt.

5. Cook on low flame till oil separates.

6. Cool and store in sterilized jar.

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2. Karonda Dal (Karamarda Tovve)

Ingredients:

• Toor dal – 1 cup

• Karande kai – 1/2 cup

• Green chilies – 2

• Ginger – 1 tsp grated

• Mustard seeds – 1/2 tsp

• Curry leaves – 1 sprig

• Ghee – 1 tbsp

• Salt – to taste

• Turmeric – 1/4 tsp

Steps:

1. Cook toor dal with turmeric till soft.

2. Add karande kai, green chilies, and ginger, cook 10 mins.

3. Season with ghee, mustard seeds, and curry leaves.

4. Simmer and serve with rice.

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3. Karande Kai Tambuli (Cooling Yogurt Curry)

Ingredients:

• Karande kai – 1/4 cup

• Grated coconut – 1/4 cup

• Cumin seeds – 1 tsp

• Yogurt – 1 cup

• Salt – to taste

• Mustard, curry leaves – for tempering

• Oil – 1 tsp

Steps:

1. Boil karande kai till soft.

2. Grind with coconut, cumin, salt.

3. Mix with whisked yogurt.

4. Temper and pour on top.

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4. Karonda Rice (Tangy Masala Rice)

Ingredients:

• Cooked rice – 2 cups

• Karande kai – 1/2 cup (halved)

• Mustard seeds – 1/2 tsp

• Curry leaves – 1 sprig

• Dry red chilies – 2

• Green chili – 1

• Turmeric – 1/4 tsp

• Salt – to taste

• Oil – 1 tbsp

Steps:

1. Heat oil, temper mustard, curry leaves, chilies.

2. Add karande kai, sauté till soft.

3. Mix rice, turmeric, salt. Stir well and serve.

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5. Karande Kai Gojju (Sweet-Sour Curry)

Ingredients:

• Karande kai – 1 cup

• Tamarind – 1 tsp pulp

• Jaggery – 2 tbsp

• Red chili powder – 1 tsp

• Mustard seeds – 1/2 tsp

• Curry leaves – 1 sprig

• Oil – 1 tbsp

• Salt – to taste

Steps:

1. Cook karande kai with a little water and salt.

2. Add tamarind, jaggery, chili powder.

3. Boil till thick and syrupy.

4. Temper and serve with dosa or rice.

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🥗 5 Non-Indian Recipes with Karande Kai – Full Details

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1. Karanda Berry Jam (Western-Style)

Ingredients:

• Ripe karande kai – 2 cups

• Sugar – 1.5 cups

• Lemon juice – 2 tbsp

• Water – 1/4 cup

Steps:

1. Boil karande kai in water till soft.

2. Add sugar and lemon juice.

3. Simmer until thick and jam-like.

4. Store in sterilized jars.

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2. Bengal Currant Tartlets

Ingredients:

• Tart shells – 6

• Ripe karande kai – 1 cup (chopped)

• Cream cheese – 1/2 cup

• Sugar – 1/4 cup

• Vanilla – 1 tsp

Steps:

1. Mix cream cheese, sugar, and vanilla.

2. Spoon into tart shells.

3. Top with chopped ripe karande kai.

4. Chill and serve.

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3. Bengal Currant Vinaigrette Salad

Ingredients:

• Lettuce – 2 cups

• Ripe karande kai – 1/2 cup (halved)

• Feta cheese – 1/4 cup

• Olive oil – 2 tbsp

• Honey – 1 tsp

• Apple cider vinegar – 1 tbsp

• Salt, pepper – to taste

Steps:

1. Mix olive oil, honey, vinegar, salt, pepper.

2. Toss lettuce, karande kai, feta with dressing.

3. Serve fresh.

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4. Karande Kai Smoothie

Ingredients:

• Ripe karande kai – 1/2 cup

• Banana – 1

• Yogurt – 1 cup

• Honey – 1 tbsp

• Ice cubes – 3–4

Steps:

1. Blend everything until smooth.

2. Serve chilled.

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5. Karande Kai Sorbet

Ingredients:

• Ripe karande kai pulp – 1 cup

• Sugar – 1/2 cup

• Lemon juice – 1 tbsp

• Water – 1/2 cup

Steps:

1. Mix all and churn in ice cream maker.

2. Freeze till firm.

3. Scoop and serve.