It is super refreshing and perfect for the summer season.
15-16 Dried kokum 4 tbsp Besan Water 1/2 tsp Cumin seeds 1/2 tsp Mustard seeds
8-10 Curry leaves 2 Whole red chillies 2 Green chillies, chopped 1 tbsp Garlic, chopped 2 tsp Oil
to taste Salt 1/2-1 tsp Sugar Freshly chopped coriander, to garnish 1/2 tsp Hing
Soak dried kokum in a bowl of water for half-an-hour. Strain the water and add besan to it. Mix well and make sure there is no lump left. Heat oil in a pan and add hing, cumin and mustard seeds.
Add red chilli and curry leaves and let it all splutter. Add green chilli and garlic and cook until the raw smell is eliminated. Add the kokum-besan mix to it and bring it to boil. Add salt as per taste and some sugar to balance the flavours.
Garnish with freshly chopped coriander leaves and switch off the flame. Serve hot with steamed rice.