Time to cook
An easy-to-make Goan cooling drink that is made with kokum and coconut milk.
6 dried kokum
Pure Thick Coconut Milk
Dried Red Chili Pepper
Soak the rinsed kokum in the water for 30 minutes.
After 30 minutes, crush and squeeze kokum completely with your fingers in the water itself.
Strain the kokum extract into a bowl and add water.
Add thick coconut milk and salt and mix well.
For tadka, heat oil in a small frying pan, add mustard seeds and let them crackle on a low flame.
Add cumin seeds followed by the curry leaves, dried red chillies (broken and seeds removed), lightly crushed garlic cloves and asafoetida, and fry for some seconds stirring often till the garlic turns light golden.
Quickly add this tadka to the kokum and coconut milk mixture and mix well.
Add the finely chopped coriander leaves, mix again and serve.