Kokum buttermilk

                                                                                 KOKUM BUTTER MILK / KOKUM CHAAS

INGREDIENTS

• Fresh Kokum – 8 or 10 pieces
• Butter milk – 3 cup
• Roasted jeera pwdr – ¼ tsp
• Chaat masala – ¼ tsp
• Finely chopped green chilly –1
• Finely chopped coriander leaves
• Few curry leaves torn into bits
• Salt as per taste

PREPARATION

1. Boil the kokum in water for a minute . Allow it to cool .Squeeze and extract the juice from it and strain it OR you can soak it in hot water for few hours OR microwave it  for 30 seconds .
2. Beat 1 cup of fresh curd [ not very sour ] with 1 ½ cup or 2 cup of water .

METHOD

Add required amount of kokum extract to the buttermilk .[ quantity of kokum extract depends on how strong you want the flavor /tanginess to be ]

Mix well.

Add salt + jeera pwdr + chaat masala + green chilli + coriander leaves and mix well .

Stir well and serve to drink .

It had the same taste like solkadhi – but was easy to make ,as v did not had to extract coconut milk .

VARIATIONS –  You can also temper it with ghee , jeera and hing + red chilli  + curry leaves and serve it with hot steam rice as a gravy. Dont boil after tempering.

NOTES

1. Adjust water as per the consistency [thickness] you want.
2. Don’t use sour curd as kokum also has sour taste .
3. You can add crushed /finely minced garlic ,it enhances the flavor .
4. Before serving you can refrigerate it.
5. Instead of butter milk you can mix the kokam extract with coconut milk .Refer here  for recipe  – Solkadi recipe
6. Don’t store kokum at home as it looses the colour ,buy it when ever required to get the pink colour .
7. *** It is good for digestion.Specially after eating non -veg dishes.

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