Ingredients:

• 1 cup – kokum pods (not tightly packed)
• 4 cups – water
• 2 tbsp- gram flour
• 1 stalk Curry leaves
• 1 tbsp – Coriander leaves finely chopped
• 2 green chillies, slit
• 1 tsp- Red Chilli powder
• 1/2 tsp- Coriander seed powder
• 1/4 tsp- Turmeric powder
• 3 pinches Asafoetida
• 1 tsp- Sugar
• salt to taste
• 1/2 tsp- each cumin & Mustard Seeds
• 1 tbsp- Ghee

Method:

1. Soak kokum pods in water for at least one hour.
2. Squeeze pods in the water to extract juices.
3. Strain water, discard residue in strainer.
4. Heat ghee in a deep pan, add cumin and mustard seeds, asafetida, curry leaves, chillies.
5. Allow to splutter, add kokum water.
6. Mix gram flour in remaining water and make it into a smooth paste.
7. Add all dry masalas, salt, sugar to boiling kokum water.
8. Stir continuously till it starts boiling again.
9. Reduce heat, simmer for 10-12 minutes.
10. Add salt, sugar and water as per taste.
11. Before serving, garnish with coriander leaves.
12. Serve hot with yellow rice and dal khichidi, choota dal chawal or plain rice.

Recipe courtesy of Sify Bawarchi