Ingredients7-8 Kokum, Wet/Dry
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Punarpuli / Kokum – 7 to 8(wet or dry) skin
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Jaggery – 4 tsp
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Mustard seeds – 1 tsp
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Cumin seeds – 1 tsp
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Red chilly – 2
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Green chilly - 1
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Curry Leaves – 5
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Garlic flakes – 5 to 6
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Ghee/Oil – 1 tsp
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Salt as per taste
Method
- Boil kokum skin with 3 cups of water for 10 minutes. Separate skin and water using strainer
- Heat oil in a vessel, add mustard seeds. When it starts spluttering, add cumin seeds, red chillies, curry leaves, garlic and green chilly.
- Add kokum water, salt and jaggery
- Boil for another 10 minutes
- Serve hot
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