Recently a friend very generously shared some kokum that her family had sent all the way from India. The same day I happened to borrow from her the definitive book on Saraswat cuisine, Rasachandrika.
While perusing the book I came upon the recipe for kokum saar.
Though I had intended to serve it for dinner that day, I ended up chilling the saar and enjoying it as a pre-prandial aperitif. Since then this has been the beverage of choice for the significant-other and me. Move over carbonated drinks and corn syrup laced fruit juices!
Though I had intended to serve it for dinner that day, I ended up chilling the saar and enjoying it as a pre-prandial aperitif. Since then this has been the beverage of choice for the significant-other and me. Move over carbonated drinks and corn syrup laced fruit juices!
By coarsely grinding the cumin and peppercorns, you occasionally bite on the piece of the spicy peppercorn or the comparatively sweeter cumin. Lovely!
For an oil-free version, check Ashwini's recipe for kokum saar.
Kokum Sarbat
Inspired by Kokum Saar from Rasachandrika.
Ingredients
6-8 pieces of kokum (amsool)
4-5 black peppercorns
½ tsp cumin
½ tsp oil
sizable dash of asafoetida
sugar (jaggery) and salt, to taste.
a couple of stalks of cilantro
Method
Soak the kokum in 2 cups of hot water and set it aside for atleast ½ an hour.
Squeeze the kokum to extract as much of the juice. Save the skins for a kokum chutney, see below.
Lightly roast the peppercorns and the cumin.
Grind then to get a coarse powder. We don't want a fine powder.
Heat oil, add the asafoetida and the peppercorn-cumin powder.
Add the kokum water and turn off the heat.
Cool completely before adding the sugar and salt.
Garnish with cilantro.
Serve chilled.
Enjoy!
Inspired by Kokum Saar from Rasachandrika.
Ingredients
6-8 pieces of kokum (amsool)
4-5 black peppercorns
½ tsp cumin
½ tsp oil
sizable dash of asafoetida
sugar (jaggery) and salt, to taste.
a couple of stalks of cilantro
Method
Soak the kokum in 2 cups of hot water and set it aside for atleast ½ an hour.
Squeeze the kokum to extract as much of the juice. Save the skins for a kokum chutney, see below.
Lightly roast the peppercorns and the cumin.
Grind then to get a coarse powder. We don't want a fine powder.
Heat oil, add the asafoetida and the peppercorn-cumin powder.
Add the kokum water and turn off the heat.
Cool completely before adding the sugar and salt.
Garnish with cilantro.
Serve chilled.
Enjoy!
You can make a simple chutney by grinding together the kokum skins, garlic, green chillies, and a bit of salt.
