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| kokum rasam |
Kokum is primarily used as a souring agent in Indian cuisine, especially in the coastal regions of Western India. It is a key ingredient in various dishes such as curries, solkadhi (a traditional drink), chutneys and pickles.Birind is called as kokum in English.
Kokum rasam without coconut - Kokum rasam
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| Birinda saaru with coconut |
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| Dry kokum |
Serving - 4
Ingredients
- Dry kokum - 10 to 12 gram(6-7peel)
- Water - 4 to 5 cups
- Coriander seeds - 1 tbsp
- Cumin seeds - ½ tbsp
- Green chilli - 1
- Grated coconut - 2 tbsp
- Salt - 1 tbsp
- Jaggery - 2 tbsp
- Coconut oil - 2 tbsp
- Mustard seeds - ½ tsp
- Curry leaves - 1 sprig
- Coriander leaves - 2 tbsp
Method
- Wash the kokum in water. Discard the water.
- In a cooking vessel add 3 cups of water, kokum peel and give it a good boil on low flame for 5 minutes. Allow it to cool down.
- In a blender, add 1 tbsp coriander seeds, ½ tbsp cumin seeds, 1 green chilli, pour little water and grind to smooth paste. Keep it aside.
- Squeeze the kokum with your fingers and discard the peel. Add salt as per your taste, 1 tbsp jaggery bring it to a boil.
- On low flame add in the coconut masala, keep stirring for a minute to avoid curdling. Add 1 cup water if required. Give it a good boil and now let's temper it.
- In a pan, heat 1 tbsp oil, add mustard seeds let it splutter then add 1 curry leaves sprig. At last add 1 tbsp chopped coriander leaves give it a stir and turn the flame off and close it with lid to enhance the flavor.
- Serve hot with rice or just slurp!
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Team Amchi Vasari
#konkanirecipes
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