Kokum Saar
Veg
Vegan
A tangy and spicy soup made from kokum, a fruit native to the Konkan region, with a touch of coconut and spices.
Cuisines
Saraswat
Konkani
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 15 min
Total: 30 min
2-3 servings
Ingredients
| 6-8 | kokum petals |
| 1 tablespoon | ghee |
| 1 teaspoon | mustard seeds |
| 1 teaspoon | cumin seeds |
| 1 pinch | asafoetida |
| 2 cups | water |
| 1 teaspoon | jaggery |
| — | salt to taste |
| 2 tablespoons | fresh coriander leaves, chopped |
Instructions
- 1 Wash the kokum petals thoroughly and soak them in 2 cups of water for about 15 minutes.
- 2 In a saucepan, heat ghee over medium heat.
- 3 Add mustard seeds and allow them to splutter.
- 4 Add cumin seeds and asafoetida, and sauté for a few seconds.
- 5 Pour the kokum water along with the soaked kokum petals into the saucepan.
- 6 Add jaggery and salt, and bring the mixture to a boil.
- 7 Simmer for about 10 minutes, allowing the flavors to meld.
- 8 Garnish with chopped coriander leaves before serving.
Tips
Adjust the amount of jaggery based on the desired level of sweetness.