Jamun Fruit | Nagapalam Raita Recipe

We just finished the Mega Marathon a couple of days back with the theme – A- Z Indian flat breads which was the theme for BM#92 and here we are back again in BM #93.

This month we are back to blogging three days a week and this week I have taken the theme – one ingredient 3 dishes.It has been a while since I took part in the monthly BM and thought I will continue from October onwards.

As you would have noticed the title, I have chosen Jamun fruit as the ingredient of the week!

If you are hearing about this fruit for the first time, here is the pic and some information about it.

Jamun fruit is also called Black Plum / Java Plum. Locally [in tamil] it is called Nagaa Palzham / Naaval palzham. Other names include Jambolan,   Neredu, Nerale, Jambul, Jamali.

It comes from the tree Syzygium cumini .This tree is native to the Indian subcontinent and its adjoining regions. It is said to have spread to the other countries through Indian emigrants.

It is in season during summer and has numerous health benefits.It has a slightly sweet taste with sour and astringent undertones.

Let’s see the health benefits of this fruit. Due to its astringent property, it keeps the skin clear and free from acne. It has anti bacterial and anti inflammatory properties. It is said to be good for Diabetics. It is loaded with Potassium and is rich in Vitamin A and C.It is also a good source of anti oxidants and flavinoids.

Even the seeds are used in the treatment of diabetes in Ayurvedic and Sidha Medicine.

It is usually eaten as such but the blogger in me wanted to try out some recipes with the kilo of Jamun fruit I bought last summer. I made this Jamun Fruit Juice and it was really so refreshing and delicious!

I make raita regularly and used this fruit when it was available during summer .It can also be had a snack or as a side with some flavored rice.But personally it tastes best when served chilled and as a snack.

Here is how to prepare this simple Jamun Fruit | Nagapalam Raita Recipe

I used:

Jamun fruit – 5 numbers
Thick , fresh Curd – 1 cup
Salt to taste
Red chili powder- as needed
Chaat masala – a large pinch
Mint leaves- to garnish

1. Remove the seed and chop the Jamun fruit.Reserve a teaspoon of it.
2. Whisk curd with salt, chili powder and chaat masala.
3. Put in the chopped jamun fruit and mix again.
4. Transfer to a serving bowl.
5. Serve garnished with the reserved jamun fruit, chili powder and mint leaves.

Note:

• Make sure the curd used is fresh.
• Coriander leaves can be used instead of mint leaves.
• Tastes best when served chilled.
• Use ripe fruits for this recipe.

5 from 7 votes

Print

Jamun Fruit |Nagapalam Raita recipe

A refreshing side / snack made with Jamun fruit.

Course: Side Dish

Cuisine: Indian

Author: PJ

Ingredients

• 5 numbers Jamun fruit
• 1 cup Thick, fresh curd
• salt to taste
• Chili powder- as needed
• A large pinch Chaat masala
• Mint leaves to garnish

Instructions

1. Remove the seed and chop the Jamun fruit.Reserve a teaspoon of it.

2. Whisk curd with salt, chili powder and chaat masala.Put in the chopped jamun fruit and mix again.
   

3. Transfer to a serving bowl.Serve garnished with the reserved jamun fruit, chili powder and mint leaves.
   

Recipe Notes

• Make sure the curd used is fresh.
• Coriander leaves can be used instead of mint leaves.
• Tastes best when served chilled.
• Use ripe fruits for this recipe.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#93