Kokam Saar is a tangy sweet-and-sour spiced beverage that utilizes kokum (Malabar tamarind/Garcinia Indica) as the primary ingredient. One can use fresh kokum juice, preserved kokum agal or even dried amsul (kokum skin) soaked in warm water for this beverage preparation. Heat the juice on a pan along with jaggery, water and salt on a low flame. On a separate pan, heat clarified butter and proceed to temper cumin seeds along with asafoetida, curry leaves and chillies. Once the jaggery has dissolved, pour the tempered spice mixture over the kokum juice, garnish with freshly chopped coriander leaves and serve immediately. This is an excellent digestive and is a favorite down Maharashtra’s coastline (and even further south).
© Pravin Masalewale, 2020