1. Kokum syrup (salted) 2 tbl spns
2. Coconut milk 2 cups
4. Green chillies 3
5. Mustard seeds 1/2 tea spn
6. Asafoetida (Hingu) a pinch
Mix cocum syrup with coconut milk, salt, green chillies. Heat oil. Add Asafoetida and mustard seeds. When they start spluttering, add this to Kokum kadi. Serve chilled.
If fresh kokum is used, crush the kokum in little water. Do the same thing 3-4 times. Discard the cocum pieces & use water.
If coconut milk is not available, grind 1/2 coconut with 2 cups of water. Squeeze the water from coconut. Use the water & discard the coconut.
Serves : 2
Preparation time : 10min