May 12, 2014


Kokum - 6-8 pieces
Grated Ginger - 1/4 tsp
Onion - 1 (chopped)
Green chillies - 2 (slit)
Salt to taste
Water - 4 cups
Coriander leaves - 1 tbsp


  • Boil the kokum for 10 minutes. Cool.
  • Strain the liquid.
  • Add salt, ginger, onion, chillies and coriander leaves.
  • Refrigerate until needed.  Kokum Saar can be kept for at least a  couple of weeks in the fridge.
  • It is excellent appetizer, popular on the konkan coast to cool down the effect of those fish curries.

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