Ingredients:
50 Grams Dry Kokum (Garcinia Indica)
1 Cup Fresh Coconut Milk
1 Fresh Green Chilly
½ Tsp Chopped Ginger
1 Tsp Sugar
1 Tsp Sugar
Salt to Taste
Kokum is a fruit from which the peel is sun dried, It belongs to the family of citrus fruit. Dry Kokum is abundantly available in the market and is dark purple to a black color, The dried peels are sticky and with curled edges resembling a thick plum skin. When added to food, it imparts purple tinge with sweet and sour taste. It is also used in different curries, chutneys and pickles. It is similar to tamarind. The dry skin is infused in hot water or warm water. Seasoning need to be checked as they are quite sour and salty. Dry kokum can be stored in an airtight container for about a year, or can be prepared in a pulp and stored in refrigerator. Kokum kadi is tangy spicy cold drink and can be used with the main course or individually.
Take dry kokum in a bowl. Add 1/2 a cup of warm water on to it and leave for 30 minutes. Strain into the muslin cloth, squeeze them and keep the pulp in a bowl. Add chilly, Ginger, sugar and salt to taste. to the pulp which is just prepared. Whisk it. At the same time, add the coconut milk and mix well. Strain the mixture through a muslin cloth into a container.
Garnish with coriander leaves. Serve chilled in a glass.
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