New Update
| Main Ingredients | Kokum Petals, Green Chillies, Sugar, Coriander, Ghee, Mustard Seeds, Asafoetida |
| Cuisine | Goan |
| Course | Beverages |
| Prep time | 10-15 minutes |
| Cook time | 0-5 minutes |
| Serve | 4 |
| Taste | Tangy |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 10-15 kokum petals
- 2 green chillies, chopped
- 1 teaspoon sugar
- Salt to taste
- 2 tablespoons chopped fresh coriander leaves
- 1 tablespoon ghee
- 1 teaspoon mustard seeds
- ¼ teaspoon asafoetida (hing)
Method
- Put the kokam petals into a large bowl, add 3 cups hot water and mix well. Set aside for 10 minutes. Strain this into a large jar. Add green chillies, sugar and coriander leaves and mix well.
- To make the tempering, heat ghee in a non-stick pan, add mustard seeds and let them splutter. Add asafoetida and mix well. Immediately pour this into the kokum mixture and mix well.
- Transfer into serving glasses and serve.
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