Kokum/ Garcinia Indica in English is a wonderful tropical fruit that is supposed to be a natural cooler full of vitamin C ...This is used widely in South Indian cuisine...The dried skin of this fruit is used as a sour agent for seafood and nonveg preparations.
Ingredients
Fresh kokum fruits 5-6 ( around 250 gms)
1 tsp Sea salt or 3/4 tsp table salt
50 gms jaggery (or according to your taste)
2-3 green chillies chopped
A pinch of hing/ asafoetida(1/4 tsp pdr)
2 tsp coconut oil
1 ltr water
Chopped coriander leaves
Procedure
Break the kokum fruit into halves, remove the core, squeeze out the pulp and discard the seeds
Chop the peel and grind with little water into a smooth paste
Powder the jaggery or grind with little water and salt
Mix kokum peel pulp, jaggery and salt in water
Check for sweetness and strain through a strainer
Heat coconut oil, add chopped green chillies, Hing, fry until the chillies turn into golden brown
Pour the seasoning over the soup and mix well
Garnish with chopped coriander leaves and serve chilled.
Note: If you don't get fresh fruit, you can use ready-made syrup too.
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