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How to Use Caperberry in the Kitchen
Caperberry has been used in pickles for centuries and also serves as a flavorful vegetable.
With its sharp, pungent taste and distinctive aroma, caperberry enhances dips and savoury dishes.
It is known for its appetizing and digestive properties and is often used in home remedies for inflammation, pain relief, and other ailments.
This small, green, berry-like fruit thrives in desert and dry regions of India and is also found across South Asia.
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Recipes:
Colocasia-Lentils Crumble:
| Ingredients: |
| Raw mango |
2 |
| Caperberry |
1 cup |
| Turmeric |
1 t.spoon |
| Water |
3 cups |
| Salt |
4 t.spoon |
| Recipe: |
| Peel the raw mangoes thoroughly and grate them. |
| Add 3 cups of water to the grated mango and let it soak for 24 hours. |
| In a separate bowl, rinse the caperberries well in water, repeating the process 2-3 times. |
| Take a glass jar and add the caperberries, strained mango water, salt, and turmeric. |
| Close the lid tightly and shake the jar well. Repeat this shaking process 3-4 times a day. |
| It will be ready to eat in 10-15 days, as the caperberries become softer and their colour fades. |
| This pickle is a refreshing and appetizing side dish, perfect for summer. It serves as a low-calorie accompaniment to lunch or dinner. |
Caperberry Vegetable Curry:
| Ingredients: |
| Caperberry |
2 cups |
| Oil |
2 t.spoon |
| Salt |
As per taste |
| Chilli powder |
1 t.spoon |
| Garlic-ginger paste |
2 t.spoon |
| Tomato |
½ cup |
| Asafoetida |
½ t.spoon |
| Turmeric |
½ t.spoon |
| Bay leaf |
2-3 |
| Dry red chilli |
2-3 |
| Cloves |
2-3 |
| Coriander-cumin powder |
1 t.spoon |
| Coriander leaves |
2 t.spoon |
| Recipe: |
| Wash the caperberries thoroughly and sun-dry them for 8-10 days. |
| Once dried, soak them overnight or for 3-4 hours in warm water. |
| Pressure cook the soaked caperberries for 3 whistles, then rinse them 2-3 times with fresh water. |
| Heat a frying pan over medium flame and add bay leaf, dry red chilli, and cloves. After a minute, add asafoetida and turmeric. |
Stir in garlic-ginger paste and saute for a minute. |
| Add chopped tomatoes and chilli powder, then saute well for 3-4 minutes. |
| Add the boiled caperberries and cook for 4-5 minutes, adding water if needed. Season with salt. |
| This nutritious and flavorful dish pairs well with chapati or multigrain bread. It is especially beneficial for elderly individuals due to its medicinal properties. |
Caperberry Raita (Curd-Dip):
| Ingredients: |
| Pickled caper berries/ fresh berries |
½ cup |
| Curd |
1 cup |
| Red chilli powder |
1 t.spoon |
| Cumins |
2 t.spoon |
| Rock salt |
As per taste |
| Coriander leaves |
2 t.spoon |
| Recipe: |
| If using fresh caperberries, smash them coarsely, rub them with 1 teaspoon of salt, and let them rest overnight. Rinse well with water before use. |
| Divide the caperberries into two parts: blend half into a smooth paste and crush the other half into a coarse paste. |
| Dry roast cumin seeds in a frying pan over medium heat until aromatic. Use a mortar and pestle to grind them into a coarse powder. |
| In a bowl, whisk curd (yogurt) for 4-5 minutes until smooth. |
| Add both the smooth and coarse caperberry paste, salt, chilli powder, and cumin powder. Mix well. |
| Garnish with fresh coriander leaves. |
| This nutritious and flavorful raita pairs well with chapati, rice, or pulao. Rich in vitamins and minerals, it is a great option for children who avoid vegetables or curries. |
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Herbs and Medicinal Plants
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