Kafal
Veg
Vegan
Wild Himalayan bayberry — the small, round, deep-crimson berries of Myrica esculenta, which ripen in April and May on hillside trees at 1,000–2,100 metres across Garhwal and Kumaon. The kafal vendor's call — 'kafal pakko, mein nee chakho' (the kafal is ripe, I haven't tasted it) — is the sound of a Uttarakhandi spring. Sold by hillside vendors in leaf-cups sprinkled with salt and red chilli powder, the berries are eaten fresh: intensely tart with a sweet-fruity finish and a crunchy seed. Briefly available each spring, the kafal season lasts barely four weeks.
Cuisines
Himachali
Kumaoni
Garhwali
Best for
Snacks
Recipe
Prep: 10 min
Cook: 15 min
Total: 25 min
2-3 servings
Ingredients
| 1 cup | fresh kafal berries |
| 1 tablespoon | mustard oil |
| 1 teaspoon | cumin seeds |
| 1 teaspoon | coriander powder |
| 1/2 teaspoon | turmeric powder |
| 1/2 teaspoon | red chili powder |
| 1 teaspoon | salt |
| 1 cup | water |
| 1 tablespoon | fresh coriander leaves, chopped |
Instructions
- 1 Wash the kafal berries thoroughly under running water to remove any dirt.
- 2 Heat mustard oil in a pan over medium heat until it starts to smoke lightly.
- 3 Add cumin seeds and let them splutter for a few seconds.
- 4 Add the kafal berries to the pan and stir well.
- 5 Sprinkle coriander powder, turmeric powder, red chili powder, and salt over the berries.
- 6 Stir the mixture well to coat the berries with the spices.
- 7 Pour in the water and bring the mixture to a gentle simmer.
- 8 Cover the pan and cook for 10-15 minutes until the berries are tender and the flavors are well combined.
- 9 Garnish with chopped fresh coriander leaves before serving.
Tips
For a tangier flavor, add a dash of lemon juice before serving.