Follow these steps for perfect results
Garlic
crushed
Coriander Leaves
chopped
Kokum
soaked
Cumin Seeds
Mustard Seeds
Fresh Coconut
grated
Dry Red Chillies
Curry Leaves
Asafoetida
Soak kokum in 1 cup of water for 30 minutes.
Squeeze the kokum pods to extract the juices, drain the pods and retain the water with the extract.
Blend fresh coconut with water to make a smooth paste.
Strain the paste through a fine sieve to extract coconut milk.
Set the coconut milk aside.
Heat oil in a pan.
Add cumin and mustard seeds, and let them crackle.
Add curry leaves and dry red chillies.
Sprinkle in asafoetida and add garlic.
Saute for 20 seconds.
Pour the sauteed spices over the coconut milk.
Add the kokum liquid.
Garnish with coriander leaves.
Serve with steamed rice.
Expert advice for the best results
Adjust the amount of kokum according to your sourness preference.
Use fresh coconut milk for the best flavor.
Everything you need to know before you start
10 mins
Kokum can be soaked ahead of time.
Serve in a bowl, garnish with coriander.
Serve chilled or at room temperature.
Pairs well with the sour and spicy flavors.
Discover the story behind this recipe
Traditional summer drink in Konkan region.
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