Kafal

Kafal

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

Kafal Berry 1 cup Kafal Berry , fresh
mustard oil 1 tablespoon Mustard oil
Cumin 1 teaspoon Cumin , seeds
coriander powder 1 teaspoon Coriander powder
turmeric powder 1/2 teaspoon Turmeric powder
red chili powder 1/2 teaspoon Red chili powder
salt 1 teaspoon Salt
water 1 cup Water
Cilantro 1 tablespoon Cilantro , chopped

Instructions

  1. 1 Wash the kafal berries thoroughly under running water to remove any dirt.
  2. 2 Heat mustard oil in a pan over medium heat until it starts to smoke lightly.
  3. 3 Add cumin seeds and let them splutter for a few seconds.
  4. 4 Add the kafal berries to the pan and stir well.
  5. 5 Sprinkle coriander powder, turmeric powder, red chili powder, and salt over the berries.
  6. 6 Stir the mixture well to coat the berries with the spices.
  7. 7 Pour in the water and bring the mixture to a gentle simmer.
  8. 8 Cover the pan and cook for 10-15 minutes until the berries are tender and the flavors are well combined.
  9. 9 Garnish with chopped fresh coriander leaves before serving.

Tips

For a tangier flavor, add a dash of lemon juice before serving.