Ingredients:
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
Method:
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
Method:
- 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.
No comments:
Post a Comment