Today is the last day of the BM#7 edition. As part of the Maharashtrian cuisine for the series, I thought of finishing the series with the kokum juice. I have heard of kokum juice before but never had a chance to taste. I tasted it after we moved to Pune. The taste of kokum is hard to define. It doesn't go well with everyone. I liked to it. My husband is a juice person and can have juice any time. For him, juices are not just thirst quenchers for summer. During summer, I bought a packet of kokum and tried making the juice at home. I have seen many recipes for this and found it very easy to make. From then on, its made more often at home. Do check out this post at Aayis Recipes to see the pictures of kokum tree and fresh fruits.
Now on to the recipe
You need
- Dried kokum rinds - 10 nos
- Sugar - 3 tblspn
- Water - 3 cups
- Salt - a pinch
- Cumin powder -1/4 tsp ( optional). I don't add.
Method
Soak the kokum rinds in lukewarm water for half an hour. Crush the kokum lightly and filter to remove the kokum rinds. The water would have turned to a lovely pink. Stir in sugar and salt. Stir till the sugar is dissolved well. Chill and serve.
Here is the picture of Maharashtrian Thali, which we had in a hotel during our Kolhapur trip.
Do check out what my fellow marathoners have cooked.
