Kokum Curry
Veg
Vegan
A refreshing and tangy curry made with kokum, coconut milk, and spices, often served as a side dish to rice.
Cuisines
Konkani
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 15 min
Total: 30 min
2-3 servings
Ingredients
| 10 | kokum rinds |
| 1 cup | water |
| 1 cup | coconut milk |
| 1 tablespoon | coconut oil |
| 1 teaspoon | mustard seeds |
| 1 teaspoon | cumin seeds |
| 1 | green chili, slit |
| 1 pinch | asafoetida |
| 1 teaspoon | jaggery |
| — | salt to taste |
| 2 tablespoons | fresh coriander leaves, chopped |
Instructions
- 1 Soak the kokum rinds in 1 cup of water for about 15 minutes.
- 2 Once soaked, squeeze the kokum rinds to extract the juice and set aside.
- 3 Heat coconut oil in a pan over medium heat.
- 4 Add mustard seeds and let them splutter.
- 5 Add cumin seeds, green chili, and asafoetida, and sauté for a few seconds.
- 6 Pour in the kokum extract and bring it to a gentle boil.
- 7 Add coconut milk, jaggery, and salt. Stir well.
- 8 Simmer the curry for about 5-7 minutes on low heat.
- 9 Garnish with fresh coriander leaves before serving.
Tips
Adjust the amount of jaggery to balance the sourness of the kokum.