An excellent summer season beverage used Kokam! It is refreshing and can be made within minutes.
10-15 kokum petals
2 green chillies, chopped
1 tsp sugar
Salt to taste
2 tablespoons chopped fresh coriander leaves
1 tablespoon ghee
1 tsp mustard seeds
1/4 tsp asafoetida (hing).
1. Put the kokam petals into a large bowl. Add 3 cups hot water and blend well. Reserve for 10 minutes. Strain this into a big container. Include green chillies, sugar, salt, coriander leaves, and blend well.
2. To make the tempering, heat ghee in a non-stick pan. Add mustard seeds and let them splutter. Add asafoetida and blend well. Instantly pour this into the kokum mixture and blend well.
3. Transfer into serving glasses and serve.
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