Kokum or Ratamba is a traditional souring agent widely used in Maharashtrian cuisine. Botanically named as Garcinia indica this gorgeous looking plum-like fruit belongs to the Mangosteen family. It is widely grown in Konkan, Goa and some parts of Karnataka. The ripe fruit may not be easily accessible to everyone, but it is preserved with or without sugar to make Kokum Syrup (Agal) which is available all year round. The rind of the fruit is dried to preserve, known as Amsul, which is a pantry staple in most Maharashtrian households.
Kokum is known to have remarkable multiple health benefits. It aids digestion and helps to ward off heat strokes, along with many other therapeutic uses. My Mom made us chew 2-3 pieces of Amsul whenever we complained of acidity/heartburn. This age old home remedy works wonders and the tangy, slightly salty Amsul is very addictive too!
Kokum Saar
Among the variety of Kokum preparations that are made, Kokum or Amsul Saar is my favourite. Kokum Saar is a traditional Maharashtrian drink made using unsweetened Kokum juice. Diluted Kokum juice is warmed with jaggery and then tempered with spices in ghee to make this tangy-sweet and flavourful saar. This quick and easy recipe makes for a refreshingly appetizing and healthy drink, especially during summers. You can preserved unsweetened juice (Aagal) which is easily available at most grocery stores or you can alternatively soak dried Kokum skin (Amsul) in warm water and use the water to make this saar. Traditionally Kokum saar is also eaten with rice but you can serve it as a drink.
| Servings | Prep Time |
| 4 | 5 |
| Cook Time |
| 5 |
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Kokum Saar is a traditional Maharashtrian drink made using unsweetened Kokum juice. Diluted Kokum juice is warmed with jaggery and then tempered with spices in ghee, to make this tangy-sweet and flavourful saar.
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- 3 tablespoon unsweetened Kokum juice (Kokum Aagal)
- 2 cup water
- 3 tablespoon grated jaggery or to taste
- 1 tablespoon ghee
- 2 teaspoon cumin seeds
- 2-3 red chillies broken or 1-2 green chillies, chopped
- 1/2 teaspoon hing asafoetida
- 10-12 curry leaves
- 2 teaspoon chopped coriander leaves
- Salt as required if using unsalted juice
- Add Kokum juice, water and jaggery in a saucepan.
- Add salt if using unsalted juice.
- Heat on a low flame till the jaggery dissolves.(Do not boil) Take it off the heat.
- Heat ghee in a small wok/pan.
- Add the cumin seeds, hing, curry leaves, chillies and mix.
- Pour this over the Kokum Saar.
- Garnish with coriander leaves and serve hot or cold
One of my family’s favourite in summers. I haven’t tried it with jaggery variaton though. Am going to give it a try ..
Let me know how you like it 🙂