Kokum Curry

Kokum Curry

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

Kokum 10 Kokum , rinds
water 1 cup Water
Coconut Milk 1 cup Coconut Milk , thick
coconut oil 1 tablespoon Coconut oil
Mustard Seed 1 teaspoon Mustard Seed
Cumin 1 teaspoon Cumin , seeds
Green Chili 1 Green Chili , slit
asafoetida 1 pinch Asafoetida
jaggery 1 teaspoon Jaggery
salt — Salt , to taste
Cilantro 2 tablespoons Cilantro , chopped

Instructions

  1. 1 Soak the kokum rinds in 1 cup of water for about 15 minutes.
  2. 2 Once soaked, squeeze the kokum rinds to extract the juice and set aside.
  3. 3 Heat coconut oil in a pan over medium heat.
  4. 4 Add mustard seeds and let them splutter.
  5. 5 Add cumin seeds, green chili, and asafoetida, and sauté for a few seconds.
  6. 6 Pour in the kokum extract and bring it to a gentle boil.
  7. 7 Add coconut milk, jaggery, and salt. Stir well.
  8. 8 Simmer the curry for about 5-7 minutes on low heat.
  9. 9 Garnish with fresh coriander leaves before serving.

Tips

Adjust the amount of jaggery to balance the sourness of the kokum.