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| Kokum Rasam |
Garcinia Indica or Kokum(called ‘bhirnda‘ or ‘bhinda‘ in Konkani, ‘murugala hannu‘ in Kannada) can be called as one of the most used ingredient in Konkani cooking.
You can make many varieties of recipe with kokum. Here I am going to share you a simple yet delicious recipe. Let's begin!
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| Kokum(Birind) |
Serving - 4
Ingredients
- Dry kokum peel - 6 to 7(12 gram)
- Water - 5 cups
- Green chilli - 1
- Salt - 1 tbsp
- Jaggery - 20 gram
- Coriander leaves - 2 tbsp
- Oil - 2 tsp
- Mustard seeds - ½ tsp
- Curry leaves - 1 sprig
- Asafetida powder - ¼ tsp
Method
Note: If you have plan for next day what to prepare just wash and soak kokum peel in water at night and next day use the water. Discard the bottom water. This way kokum releases more flavor.
For instant preparation:
- Wash 12 gram kokum peel in water discard the water.
- Add 2 cups water, 1 green chilli slit, salt as per taste and boil for 5 minutes on low flame. Turn off the flame allow it to cool down.
- Squeeze the peel and transfer the peel and water to a container. Discard the bottom water as it make contain dust.(you can discard the peel as well)
- Again add the peel and it's water, pour 2 cups water, 20 gram jaggery, 2 tbsp coriander leaves give it a good boil.
- Temper it with oil, mustard seeds, curry leaves and pinch of asafetida powder.
- Serve hot with rice or just slurp as it is
- Happy cooking!
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Thank you
Team Amchi Vasari
#konkanirecipes
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