Kokum Saar Recipe - Traditional Maharashtrian Kokum Drink
Kokum Saar is a traditional Maharashtrian drink/side dish made using unsweetened Kokum. Serve this delicious traditional drink along with Matki Chi Rassa Bhaji , Steamed Rice and Kachumber Salad for your everyday meal.
In Kokum Saar Recipe, kokum is diluted in water and made into a juice which is then warmed with jaggery and then tempered with spices in ghee to make this tangy-sweet and flavourful saar.
Kokum is known to have multiple health benefits. It aids digestion and hence this Kokum saar makes for an appetizing as well as healthy drink.
You can use fresh Kokum juice or preserved juice called Kokum Agal,which is easily available at most grocery stores. You can alternatively soak dried Kokum skin (Amsul) in warm water and use the water to make saar.
Serve the Kokum Saar along with Matki Chi Rassa Bhaji , Steamed Rice and Kachumber Salad for your everyday meal.
If you like Maharashtrian food, then you must try a few of our favorites.
10 M
20 M
30 M
2 Servings
Ingredients
- 3 tablespoon Kokum (Malabar Tamarind) , unsweetened juice
- 2-1/4 cup Water
- 3 tablespoon Jaggery , grated
- 1 tablespoon Ghee
- 2 teaspoon Cumin seeds (Jeera)
- 2-3 Dry red chillies , broken or 1-2 green chillies, chopped
- 1/2 teaspoon Asafoetida (hing)
- 5-6 Curry leaves
- 2 teaspoon Coriander (Dhania) Leaves , chopped
- Salt , as required (if using unsalted juice)
How to make Kokum Saar Recipe - Traditional Maharashtrian Kokum Drink
To begin making the Maharashtrian Kokum Saar Recipe, first add Kokum juice, water and jaggery in a saucepan. add salt if using unsalted juice.
Heat on a low flame till the jaggery dissolves (Do not bring the kokum saar to boil). Keep it on low while we prepare the seasoning for the kokum saar.
Heat ghee in a small tadka pan. Add the cumin seeds, hing curry leaves, chillies and mix. Allow the seasoning to crackle.
Take off the heat and pour it over the Kokum Saar.
Take the Kokum Saar off the heat, garnish with coriander leaves and serve immediately.
Serve the Maharashtrian Kokum Saar along with Matki Chi Rassa Bhaji , Steamed Rice and Kachumber Salad for your everyday meal.
Madhuli Ajay
Giving up a lucrative career tinkering with Analytical equipments, Madhuli Ajay chose to tinker in her Food lab- developing new recipes & satisfying her culinary travel cravings. She has been sharing heirloom recipes on her blog 'My Foodcourt' for the past 9 yrs. Madhuli bakes to feed her soul. Testing recipes & photographing food for a cookbook, has fuelled her food photography passion. Based in the gorgeous 'Wine Capital' of India Nashik, Madhuli also loves spending time in her little kitchen garden.
