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.
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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
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
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