Being a lover of cooking and an avid reader, I am a huge collector of cookbooks. Every time, I am at the bookstore I always end up buying a cookbook with a good intention of cooking the recipes. I also have a large collection of magazines, cutouts from several other magazines, bookmarks on my computer and recipes clicked on my phone.
I made a promise to myself that though I may not stop doing any of the above, I will at least start cooking the recipes from the books I own. I hope in this exercise, I learn new recipes and flavours, new techniques, share my successes & mistakes with you and learn a lot through this journey.
Today’s recipe is “Kokum Soup” from the book “Ayurvedic Cooking” from a well renowed ayurvedic practitioner Dr. Vasant Lad.
Kokum, commonly known as “Sola” in Konkani are dried sun dried peels of Garcinia indica fruit, which belongs to the mangosteen family. The outer covering of the fruit is dried in the sun and used as a souring agent, an alternative to tamarind in Goan cusine. “Sol Kadi” and “Futi kadi/tamdi kadi/ Tival” are two dishes that I grew up eating during my childhood at the end of every meal as it is a good digestive.
Kokum Soup (adapted from the “Ayurvedic Cooking” book)
10 dried Kokum fruits
3 cups water
2 tbspns ghee
1/2 tspn cumin seeds
1/4 tspn mustard seeds
1 tbspn fresh cilantro leaves, chopped
sprig of fresh curry leaves
2 tbspns besan or chickpea flour
1/4 tspn chilli powder/black pepper powder
1/2 tspn salt or to taste
1 tbspn jaggery
Pinch of asafoetida
- Soak the dried kokum fruits in 1 cup of hot water for about 30 minutes.
- Squeeze the fruit into this water several times and then strain.
- Add 2 tbspns of besan to this water very well, ensuring there are no lumps.
- Heat a medium sized sauce pan until medium hot. Add ghee, mustard seeds. Once it starts spluttering add the cumin seeds, asafetida, chilli or pepper powder and curry leaves.
- Pour the kokum besan water mixture to the pan and add 2 more cups of water. Stir to prevent lumps from forming.
- Once it comes to a boil, add the salt and jaggery and let it boil for another 2-3 minutes.
- Serve with hot steaming rice.