Monday, 4 March 2013

SOL KADHI / KOKUM KADHI / KOKMACHE SAAR / KOKUM SAAR / AMSULACHE SAAR




SOL KADHI / KOKUM KADHI / KOKMACHE SAAR / KOKUM SAAR / AMSULACHE SAAR

INGREDIENTS

Kokum / Amsul
8 – 10 nos
Jaggery
1 small cup (100 gms)
Water
2 ½ big cups
Chick pea flour (Besan)
2 tbsp
Scraped fresh coconut
5 – 6 tbsp
Green chillies
2 nos
Coriander leaves
3 – 4 sprigs
Jeera
1 tsp
Black pepper pdr
1 tsp
Salt
T.T.
Onion
½ no
Ginger (grated)
½ tsp
Curry leaves
1 sprig


METHOD:

1.       Soak the kokum in warm water for 15 – 20 min. strain the water. Repeat the same process again to remove kokum water second time.

2.       Grind together to a paste without adding any water the coconut, gr. Chillies, coriander leaves, pepper pdr, onion, and ginger.

3.       Put the kokum juice in a pan. Add the prepared paste to it and mix well. Add jaggery and the besan dissolved in a little water.

4.       Bring this to a boil. Add salt and give tadka of jeera and curry leaves on top.

TIP:

1.       Instead of using fresh coconut you can also use 3 – 4 tbsp of coconut powder readily available in the market.

2.       If you do not have fresh kokum at home you can use kokum agal which is available in any kokani store.