On a snow-less, pleasant afternoon, we went out for a walk along the Charles river. It was beautiful, full of swans and ducks. But what caught my attention were the tiny red berries on the trees. They looked so good, they had to be edible. I tested them and they tasted like a blend between regi pandu (Indian gooseberry) and usiri kaya amla. It was the perfect balance between the sourness, sweetness and the bitterness. And they did not have seeds. We came home, our pockets and bellies full of berries.
When I was little, my grandmother used to make tangy tamarind candy for me. I used berries instead of tamarind here.
Ingredients
Red berries
Jaggery
Cumin
Salt
Steps
Use a mortar and pestle to pound all the ingredients. Make small rounds and feel your childhood coming back.
Tips
You can make flat patties and dry them in the sun. These can be stored for many months.
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