South Indies: Kokum Tambli

I am a huge fan of yogurt based gravies/Tambli .. And, I whip it up quite often as it is quite a convenient option for a light meal & is very very healthy.

Of the many vegetables/fruits I use to make such gravies, A not so common gravy is that of Kokum .. A very popular fruit in the costal areas of Karnataka & Goa, this is know to have various health benefits & acts as a coolant ..

Kokum is sun dried to make it available all year round. I normally buy huge packs of sun dried kokum & it can be stored for ages.

You Will Need:

• 4 sundried Kokum
• 3 tbsp grated coconut - fresh
• 2 green chillies -low to medium spiced
• 2 tsp grated ginger
• 5-6 peppercorns
• 2 tsp cumin seeds
• 1/2 cup yogurt
• 1 tsp mustard seeds
• A few curry leaves
• 2 broken dry red chillies
• Salt as per taste
• 1 tsp desi ghee

Method:

• Soak sundried kokum in warm water for about 20 minutes. Squeeze the juice out & discard dry skin.
• Grind together, grated coconut, green chillies, a tsp of cumin seeds, peppercorns & ginger into a smooth paste adding a tbsp of yogurt
• In a bowl, whisk together kokum juice, ground paste & yogurt. Add salt as per taste & temper with mustard seeds, cumin seeds, red chillies & curry leaves.

Serve with HOT steamed rice ... Enjoi !!!

Kokum when soaked in water, leaves out a dark purple colored juice which adds a lovely hue to your tambli.

This goes to Monsoon Spice for RCI: Udipi & Mangalore , started by Lakshmi