Kokum Saar

Ingredients

4 cups water.
6–8 pieces kokum (more if the kokum is dry).
salt to taste.
1/4 tsp grated ginger.
1 onion chopped fine.
2 green chilies, slit.
1 tbsp fresh coriander, chopped fine.

Method
Boil the kokum for 10 minutes. Cool. Strain the liquid. Add salt, ginger, onion, chillies and coriander and refrigerate until needed. Kokum saar can be kept for at least a couple of weeks in the fridge. It is an excellent appetiser, popular on the Konkan coast to coast cool down the effect of those fiery fish curries. I also serve it with steamed seafood and with raw oysters instead of lemon or any vinegar based dressing.

Sol kadi is a derivative, which can be served in the same way. Here kokum pieces are added to coconut milk (no heat) along with salt, a hint of garlic and green chillis the mixture is left infuse for at least 5–10 minutes. It is strained and can be served garnished with chopped coriander and is best served very chilled.

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