Recipes
Kokum Curry Recipe
Prep Time | 30 min |
Cook Time | 10 min |
Servings |
people
MetricUS Imperial
|
Ingredients
for the kokum curry
- 12 kokums soaked in 1 cup water
- 2 cups Water
- 1.5 cups thick coconut milk
- 1 tbsp chopped coriander leaves for garnish
- Salt as required
for the tempering:
- 1 tbsp Mustard seeds
- 1 tbsp Cumin seeds
- 1 sprig Curry Leaves
- 1 pinch of Asafoetida
- 5 small to medium garlic cloves slightly crushed
- 3 dry kashmiri red chilies
- 1.5 tbsp Oil
- coriander leaves for garnishing
Ingredients
for the kokum curry
for the tempering:
|
|
Instructions
- soak the kokums in one cup of water for 30 minutes.
- crush and squeeze kokum completely with your hands.
- you will get a nice pinkish red kokum extract
- add 2 cups water to the kokum extract.
- also add 1 to 1.5 cups thick coconut milk - either make the coconut milk or use the ready made one - see notes below to make the coconut milk at home.
- add salt and stir. keep aside so that we prepare the tempering.
- heat oil.
- splutter the mustard seeds.
- then add the cumin and let them sizzle too.
- finally add the garlic, asafoetida, red chilies, curry leaves.
- fry these for a half a minute.
- quickly pour this tempering on the kokum coconut milk mixture.
- serve kokum curry straight way or serve cold.
- garnish kokum curry with coriander leaves before serving.