Kokum Saar
a light, tangy, and mildly spiced broth made from dried kokum
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.