Kokum Saar

Kokum Saar – a light, tangy and mildly spiced broth made using dried kokum (Garcinia Indica).

There are some recipes that instantly take you back in time — to a simpler world filled with comforting aromas and shared family meals. For me, Kokum Saar is one of those soul-hugging dishes.

When we were kids, my mom often made this tangy, light saar (rasam) especially during hot days. I still remember how we would mix it with hot, steaming rice, the flavors melting together beautifully — tangy, mildly spiced, with just a hint of sweetness. It was the perfect antidote to the summer heat.

About Kokum Saar

Kokum Saar is a light, tangy, and mildly spiced broth made using dried kokum , a fruit native to the Konkan and coastal regions of India. Kokum has a beautiful deep pink hue when soaked and lends a natural sourness to dishes, making it a popular ingredient in Maharashtrian, Goan, and coastal Karnataka cuisine.

This saar is incredibly simple to make, needing just a few pantry staples. It works beautifully as a digestive drink, a starter soup, or as an accompaniment to hot rice.

If you enjoy the unique tang of kokum, don’t miss the other kokum-based recipes on the blog — Kokum Tival , Sol Kodhi and Kokum Sharbat .

Step-wise instructions with pictures

In a bowl, soak the kokum in 1 cup of hot water. Let it sit for 30 minutes to 1 hour to extract the flavor.

After soaking, squeeze the kokum well and strain the water. Discard the kokum.


Add 2 cups of regular water to the strained kokum extract. Keep this kokum water aside.


Heat oil in a pan. Add cumin seeds and let them splutter. Add asafoetida, curry leaves, and chopped green chillies. Sauté on low heat for about a minute until aromatic.

 Pour in the prepared kokum water.

 Add salt and jaggery. Stir well.

Bring it to a gentle boil and let it simmer for 2–3 minutes.


Turn off the heat and garnish with chopped coriander leaves. Serve hot as a light, tangy soup or with steamed rice.

Recipe Card

Kokum Saar

a light, tangy, and mildly spiced broth made from dried kokum
Course Beverages
Cuisine Indian, Maharashtrian
Keyword Amsul Saar, Kokum Rasam, Kokum Saar, Punarpuli Saaru
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 3

Ingredients

  • ½ cup Kokum (dried)
  • 1 cup hot water plus 2 cups regular water
  • ½ tsp oil
  • ½ tsp cumin seeds
  • few curry leaves
  • 2 green chillies, chopped
  • a pinch of asafoetida
  • 1 tbsp jaggery
  • salt to taste
  • 1 tbsp chopped coriander leaves for garnishing

Instructions

  • In a bowl, soak the kokum in 1 cup of hot water. Let it sit for 30 minutes to 1 hour to extract the flavor.
  • After soaking, squeeze the kokum well and strain the water. Discard the kokum.
  • Add 2 cups of regular water to the strained kokum extract. Keep this kokum water aside.
  • Heat oil in a pan. Add cumin seeds and let them splutter. Add asafoetida, curry leaves, and chopped green chillies. Sauté on low heat for about a minute until aromatic.
  • Pour in the prepared kokum water.
  • Add salt and jaggery. Stir well.
  • Bring it to a gentle boil and let it simmer for 2–3 minutes.
  • Turn off the heat and garnish with chopped coriander leaves.
  • Serve hot as a light, tangy soup or with steamed rice.

Recipe Video

Thank you for stopping by. If you like/ tried this recipe, leaving a comment below the post will enable more readers and cooking enthusiasts to discover these recipes. Also, if you are on Instagram, do share a picture of the dish and tag @vanitascorner to be featured in my stories.

Do follow me on Instagram, Facebook and Pinterest.

Subscribe to my youtube channel for easy video recipes.

Happy Cooking!! 

LEAVE A REPLY

Recipe Rating




Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.