Kokum is called Birind in Konkani and Murugala Hannu in Kannada is a tangy, dark purple, to black colour sticky fruit. This is available only in summer. This fruit is halved and dried in sun and stored for a long time. This is used as a spice mostly in Goan and Konkani cuisines.
Ingredients
Dry kokum 4-5 or 1/4 cup kokum syrup
1/2 cup beetroot water
Salt to taste
Sugar to taste
Tempering:
2 tsp oil 5 crushed garlic cloves
3 red chillies
Procedure
Soak kokum in 1 cup water for 2 hours and take out the kokum
Add beetroot water, salt and sugar to it and boil
Temper with the ingredients and serve with hot rice.
NOTE: If you are using syrup no need to add sugar.
Comments