20 June 2010

Kokum Sherbat

Lately, I've been trying to experiment with Amchi (Konkani) cooking to try some of my favorite recipes growing up. Its amazing to see how many amchi food bloggers there are out there, and the traditional recipes are there for the picking!

In the summer months, kokum sherbat is supposed to be excellent for cooling the internal system. Considering we have a no-AC unit, I'm just about ready to try anything!

1/2 cup kokum (available in South Indian stores...similar to tamarind, it is used as a souring agent)
1/2 cup sugar (more per taste)
4 cups hot water
salt to taste
jeera pwdr to taste

in a large glass bowl, add the kokum and sugar, and pour the hot water over it. Leave overnight for the juices of the kokum to be released completely. A pinkish-red liquid will be released. Now, use this concentrate to dilute with water. Add water, sugar and salt as per taste (how sour or sweet you like it). Also add a pinch of jeera pwdr before drinking up! The drink is meant to be salty-sweet.

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