Kokum Tambli (Yogurt & Coconut based curry from Konkan Region) Prep Time: 5-8 mins (Excluding

soaking time) Cooking time: Serves: 3-4 Ingredients: cup Kokum cup Coconut, fresh/frozen inch Ginger tsp Jeera/Cumin Seeds 1 cup Fresh Yogurt/Curds -1 tsp Black Pepper Powder (Adjust acc to taste) Salt to taste Method: Soak dry kokum in about -1 cup of warm water for about 10-20 mins, so that it softens and releases its juice. Squeeze out as much of juice as possible and discard the peels. You will be left with dark red kokum juice which is used for the Tambli. Grind fresh coconut with ginger and cumin seeds to smooth paste adding little water at a time. Mix this ground coconut paste with kokum juice, yogurt, ground pepper powder and salt to taste. Add little water if you feel the Tambli is too thick. Adjust the seasoning and keep it in the refrigerator before serving it chilled with plain steaming bowl of rice.

Ingredients 10 to 12 semi dried kokum 2 cups freshly grated coconut 2 tspcrushed green chillies 2 tbspchopped coriander (dhania) salt to taste For the tempering 1whole dry kashmiri red chilli, broken into pieces 1 tspcumin seeds (jeera) a pinch of asafoetida (hing) 2 to 4curry leaves (kadi patta) 2 tspoil Method 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. Soak the kokum, salt and green chillies in cup of water and keep aside for 15 to 20 minutes. Strain and squeeze out the kokum and green chillies, retaining the water. Blend the coconut, green chilli and cup of water for about one minute. Strain through a muslin cloth. Keep the coconut milk aside and blend the residue again with cup of water. Strain again. Add the kokum water to the coconut milk. Keep aside. Heat oil in a pan, add in cumin seeds,when they crackle add the curry leaves. Add in the asafoetida and red chillies. Pour this tempering over the coconut milk mixture. Garnish with coriander and serve cold with luke warm rice.

Ingredients
4 to 5 fresh kokum 1 tbsp oil 1 tsp cumin seeds (jeera) 1/2 tsp asafoetida (hing) 5 to 6 curry leaves (kadi patta) 1 tsp grated ginger (adrak) 1 cup finely chopped onions 2 cups soaked vaal (field beans/ butter beans) 1/2 tsp turmeric powder (haldi) 3 tsp chopped jaggery (gur) 2 tsp chilli powder 4 tbsp chopped coriander (dhania)
salt to taste

Method
1. Soak the kokums in cup of warm water for 15 to 20 minutes. 2. Mash it with your hands and keep aside. 3. Heat the oil in a non-stick kadhai and add the cumin seeds. 4. When they crackle, add the asafoetida, curry leaves and ginger and saut for a few seconds. 5. Add the onions and saut till they turn translucent, while stirring continuously. 6. Add the vaal and 1 cup of water, cover and cook on a medium flame for 15 minutes. 7. Add the turmeric powder, kokum mixture, jaggery, chilli powder, coriander and salt and simmer for another 5 minutes, stirring once in between. Serve hot.

8. Ingredients: Kokum syrup (salted) 2 tbl spns Coconut milk 2 cups Oil Green chillies 3 Mustard seeds 1/2 tea spn Asafoetida (Hingu) a pinch 9. Method: Mix kokum syrup with coconut milk, salt, green chillies. Heat oil. Add Asafoetida and mustard seeds. When they start spluttering, add this to Kokum kadi. Serve chilled. If fresh kokum is used, crush the kokum in little water. Do the same thing 3-4 times. Discard the kokum pieces & use water. If coconut milk is not available, grind 1/2 coconut with 2 cups of water. Squeeze the water from coconut. Use the water & discard the coconut. 10. Serves : 2 Preparation time : 10min

11. PS: If kokum surup is not available, squeeze the kokum in coconut milk (leave the kokum in coconut milk for sometime and then squeeze it). If the kokum is old(like what I used), the kadi does not get the pink color.