LFC Hyderabad, LFC Jaipur, LFC Delhi | October 2025
LFC Hyderabad:
Shruti: So I was travelling today, and found this cute couple selling Kamrakh (starfruit) on the way with kheera, makka, and amla. I asked them how they use it. The lady mentioned that this is amazing in a sambar, asking me to replace tomatoes with kamrakh, adding that I’ll be surprised how tasty the chutney is! They were too shy to get clicked or recorded, but enjoyed our conversation! He gave me two extra kamrakh and asked me to make the chutney!
Smriti: Its chutney tastes out of this world.
Shruti: This was just amazing as is!
Smriti: Oh, absolutely. So glad you got them.
LFC Jaipur:
Tanisi: Hi everyone! I picked some from my garden today, but I don’t really know what I can do with them. Any suggestions would be of great help!
Aakansha: What is this? I don’t even know.
Neepam: Kamrak or starfruit! Make laungi like we do with mango.
Nidhi: Make a cocktail!
Dipali: You can make Kanji also, starfruit Kanji.
Ritu: Can make a nice instant pickle with garlic and green chillies. They look so fresh. Alternatively, try making a green chutney with this and coriander leaves.
Arahant: My family is a great advocate for kamrak mirch!
Seema: Kamrak with a salt-and-chill sprinkle—bachpan ki yaad! Can use it for making chutney also. Use it for making salsa.
Suhant: You could make cheong with it. Essentially, a fermented sugar syrup. All you have to do is weigh the fruit, weigh the same amount of sugar, and then layer it in a jar. The sky is the limit once you have the syrup!
LFC Delhi:
Sunita: We love eating them raw, with a little salt and red chilli powder. It can be added to a salad, too. Gives a nice tangy twist.
Sonica: They grill really nicely; can sprinkle salt and a touch of brown sugar and cinnamon. Also great to add to margaritas with togarashi salt. Though as a kid, I’ve had them with grilled sweet potato as a chaat.
Selvi: Starfruit is great with fish—tart and sweet. Many Indian coastal curry preparations use it (Malayali, Tamil, Bengali, Assamese). You can check YouTube. It’s also common across Southeast Asia (Thailand, Malaysia, Vietnam). I’ve also come across recipes from Nagaland and Laos, where it’s used with chicken. I guess it can’t be bad when paired with other white seafood and pork as well. Although I haven’t tried it myself.
Natasha: Interesting! I have only used imli, kokam, and raw mango in coastal curries. Will add this to my ‘things to be tried out’ list.
Anket: You can make a jam out of it, tastes yummy!
Anushree: Starfruit salsa! With a mix of grilled and raw star fruit—so good!
Want to know more about this versatile and tart ingredient? Check it out on our Know Your Desi Ingredients archive!