Carambola(Star fruit) Gojju and Saaru

It’s been ages since I wrote a post on this blog. Even though I’ve been in Bangalore for the past 3 months, it’s been impossible to find the motivation to try and write anything. After several days of storing this picture as a draft, I thought it would be good to post a recipe today. 

I had not tasted Carambola in Bangalore, even though it’s a tropical fruit and available in abundance. They are called ‘Kommarke HaNNu’ in my house. I recently discovered that they are also called ‘Kamala Drakshi’. 

Though they are a great source of vitamin C, the ones I got were extremely sour. There was no way of eating them as a fruit in their natural state. Since a had several, I decided to try cook them into something sour and sweet. 

Carambola already have a very mild pineapple flavor. They made an excellent gojju and a very flavorful rasam, which would make an wonderful drink in cold winters or for a lazy dinner. 

To make the Gojju- 


  1. 1 Carambola fruit- dived into 1/2 inch pieces
  2. Gojju powder- recipe Here– 2 TBSP
  3. Jaggery – 2 TBSP or to taste
  4. Tamarind paste- 1 heaped Tsp or juice from a lemon sized ball. 
  5. Salt to taste
  6. Turmeric powder- 1/8 Tsp
  7. Mustard seeds- 1/4 Tsp
  8. Asafetida- a pinch
  9. Curry leaves- about  10
  10. Sunflower oil( or any neutral smelling oil)- 3 TBSP
  11. Water- 2 cups


Make a tempering of the mustard seeds, curry leaves and asafetida in the oil. Add the Carambola pieces and sauté till they start getting soft and start changing color. Add a cup of water and the turmeric powder. Cook for a minute or two. Bring to a boil and add the remaining ingredients. 

Boil till the Gojju thickens and adjust the seasoning. I prefer a thicker Gojju to serve with Ragi mudde, so I add a little more Gojju powder. The amount can be adjusted as per thickness required. 

To make the Rasam( Saaru):

Make sure the Carambola is sour. 

  1. 1 Carambola cut into small pieces
  2. Coconut oil- 1 TBSP for seasoning
  3. 1 green chili- slit
  4. A few curry leaves
  5. Salt – to taste
  6. Jeera- 1/2 Tsp
  7. Asafetida- a pinch
  8. Jaggery- a small piece( optional) 
  9. Water- 3 cups


 Add the Carambola pieces to the water and add the salt the salt. Cook the Carambola in the water till it’s completely soft and mushy. I used a hand mixer to mush up the pieces completely, so that they integrated well in the water. Add the jaggery if needed. 

Make a tempering of the jeera, asafetida, curry leaves and green chili in the coconut oil. Add to the rasam. 

Serve hot with rice or on its own as a drink. 


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