This is a simple saaru(or something like rasam)which has a good blend of all tastes in it prepared by soaking dry rind for few hours which gives a rich colour to it.
Kokum dry rind(birinda sola) 5-6
Salt to taste(1tsp apprx,can > or <)
(light brown sugar) 2tsp
Green Chilli(slit) 1
Water 500 ml
Asafoetida/hing(optional) 2 pinches
Ghee(clarified butter) 1tsp
Jeera(cumin seeds) 3/4tsp
Red chilli(broken) 1
curry leaves (broken) 3-4
- Soak the dry kokum rind in 1/4 cup warm water for 2-3 hours.
- Take the soaked rind (which is bright beetroot red in colour)in a soup pot.
- Add salt,jaggery,slit green chillies,asafoetida and water,bring to a good rolling boil.
- Lower the flame and allow it to boil for 5-10 minutes.
- Meanwhile in a small seasoning pan heat up the ghee.
- Add broken red chillies,sauté,toss in the jeera and let crackle,add curry leaves.
- Pour this over the cooking saaru.
- Serve as a warm beverage or can mix up with rice along with a subzi,papad and pickle on side.
- Sometimes the rind will be very sour in which case the sweetness has to be increased.
- This saaru should taste tangy,sweet and spicy(khatta,meetha and theeka).
- As the rind gets older the red colour diminishes,so,better stock in freezer.
- The fruit is generally sun dried in summer every year,so the earlier the better is the colour.