Kokum or amsul or Punarpuli (in Tulu – my native tongue) is a fruit that is dried and preserved to be used over time in many dishes.
For the most part of my life, Kokum Saar / rasam was the only dish I knew. And I enjoyed it for its tanginess. Kokum Rasam and rice with some papad is the best thing to have when you are down with cold 🙂
Then one day, I tasted some flavorsome spicy kokum juice at my Sister-in-law’s place and Gosh! I totally fell in love with it <3! The rustic tangy flavor of this concoction is absolutely irresistible 🙂
Since then I have been making it at home but whenever I get a chance to visit my sister-in-law, she makes it a point to whip up this magic potion for me because no one can make it the way she does it.
Here is the recipe for Spicy Kokum Shots 🙂 It works as a very good welcome drink!
Video Link –
Soaking time: 30 to 40 minutes
Preparation Time: less than 10 minutes
Makes: 8-10 servings
Dried Kokum – 1 cup (8 to 10 pieces)
Onions – 1 small – finely chopped
Green Chillies – 5 – finely chopped
Coriander Leaves – few – finely chopped
Asafoetida – a pinch
Salt – as required
Water – 1 to 1.5 cups
In a deep dish, add the kokum and soak it in water. Make Sure you add just enough water for the kokum to immerse.
Keep this aside for about 40 minutes or till the water has the flavors of the kokum.
Meanwhile, chop the onions, green chillies, and coriander. Mix them well and keep aside.
After 40 to 45 minutes of soaking, strain the kokum juice into a container.
Now, add the onions mix as needed, salt and asafoetida. Mix well.
Serve cold or room temperature in small portions.
**Remember the Kokum has a very tangy taste, so make sure you take small sips 🙂