Saturday, 23 April 2016

Fresh Kokum/Kokum Sar

This Kokum/Kokam Sar is a seasonal recipe. When we are making Kokum Syrup or dried Aamsul or Kokum from fruits, we discard the pulp and seeds. We use only peels. But pulp has ultimate sweet and sour taste. So this pulp is used for sar. This sar has very fresh and fantastic taste, you never forget this taste.

  • Kokum pulp- from 30 fruits + 1 fruit peel
  • Coconut milk(1 st extract+2 nd extract)- 2 cups 
  • Mustard seeds- 1 tsp
  • Cumin seeds- 2 tsp
  • Curry leaves- 1 string
  • Green chillies, chopped- 3 to 4 
  • Turmeric powder- ¼ tsp (optional)
  • Asafoetida/Hing- ½ tsp
  • Sugar or jagerry- 1 tsp or to taste
  • Salt- to taste
  • Pure ghee or oil- 1 to 2 tbsp
  • Fresh coriander, finely chopped- ¼ cup

  • Combine pulp and some water. Squeeze out the seeds. 

  • Grind together this pulp and a peel into smooth paste.
  • Heat oil in a kadhai and add mustard seeds. When they splutter, add curry leaves, cumin seeds, chillies, turmeric powder and hing. Saute a while.
  • Add kokum puree and bring to a boil. Add some water if needed. Stir occasionally. 
  • When the curry boiled, add coconut milk. Give a nice stir.
  • Add salt and sugar. switch off the gas. (Do not boil this curry after adding coconut milk, it will become curdle. Just heat it up.) 
  • Serve hot with hot rice or any type of khichadi. Drinking of hot sar is heavenly happiness. 

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