Ber or Bhor it is known
as is a sweet and sour fruit which is available in Indian market during the
period November to March.
It brings back the
childhood memory as we used to go to pluck this near the Krishnan temple at
Pallanchathanur where my grandfather
used to stay. During vacation, we used to go there and our time pass is this
among other mischievous activities. It is a nutrient fruit with antioxidant
properties and stimulates your immune system.
It is also rich in Vitamin C, B vitamins, calcium, iron, and
phosphorous. These nutrients will keep your skin healthy, and your scalp and
hair in good condition.
Traditionally
in India, the fruit is dried in the sun and the hard nuts are removed. Then, it
is pounded with tamarind, red chillies, salt and jaggery. In some parts of the Indian state of Tamil
Nadu, fresh whole ripe fruit is crushed with the above ingredients and dried
under the sun to make cakes called ilanthai vadai or regi vadiyalu
) (Telugu). This vadai I happened to
taste when I went to Marudamalai in Coimbatore.
I was fascinated with the shape and colour of this and the fact that
never tasted before, I purchased it for tasting. I really liked it.
Various
shapes and colours of ber is available in the market now. I happened to see the green big ones looks
like green tomato and tastes bit like a green apple.
I purchased the same and cut it for tasting. I felt the mild sweetness in it and thought
of biting a green apple. I made chutney,
subzi and molagootal/kootu out of this and was excellent though you will not be
able to identify the taste separately as you will feel that you have made it
with the chow chow.
Let us
look at the recipe now and giving below a little brief about the fruit:
