My mother makes this saaru (Indian soup) often as my father likes it a lot. It had been a long time since I had this. So I noted down the recipe from my mother and made it. It turned out very good. The tanginess of the peel is very well balanced by the jaggery and salt. The garlic seasoning enhances the taste further. Do try making this on a rainy afternoon and enjoy!
- Dry Kokum Peel - 4-5 pieces
- Green Chilli - 1-2
- Jaggery - 1 tsp or to taste
- Oil - 1-2 tsp
- Garlic pods - 4-5
- Salt - To taste
Dried Kokum Peel looks like this-
Now wash the dried peel and then add it in a pot containing water (around 2 1/2 cups). Turn on the heat.
Let this mixture boil along with green chilli pieces, jaggery and salt, for 14- 15 minutes. By this time all the flavor and juices of the kokum will be transferred to the water. Turn off the heat.
For seasoning- Heat the oil and add crushed garlic to it. Fry it until golden brown and then add it to prepared kokum saaru. Mix well. Birinda Saaru is ready!!
Serve it hot with rice. Above measurement serves 3-4 people.