Kokum is the dried skin of a fruit related to mangosteens.The outer cover of fruit is dried in the sun to get Aamsul or Kokam/Kokum. It is used as a slightly sour spice in recipes that yields peculiar taste and dark red colour. It is a preferred substitute for tamarind in curries and other dishes from Konkan. It is very abundant in the west coast region of India and hence an integral part of Konkani cuisine. These are called ‘bhirnda sol’ in Konkani. At home I use the Kokum to make Kokum kadi. I have already posted one version here…
Turnips Curry Recipe
You know how you go to the same place again and again and kind of memorize the landmarks, right? For us going to the supermarket is like it, we have been going to the same place for years now and we are used to the specific spots to find the things we want. Onions here, potatoes there, beans on the extreme right and so on. So being used to the weekly drill, I don’t carry a grocery list anymore (not that I carried it earlier), I just pick the items from the spot, not bothering to look anywhere else and…
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Raw Mango Rice (MavinaKayi Chitranna)
This Raw Mango Rice called as ‘Mavinakayi Chitranna’ in Kannada is a variation of the usual Mango Rice recipe that I have posted here. In the latter version, all the ingredients are mixed and cooked over the stove top; where as in this version, the cooked rice is mixed along with raw mango paste and then aptly seasoned. Of course, for this version the seasoning plays a very important role and needs to be as strong as possible. This is achieved by using good asafetida, fresh curry leaves and good dried chillies. I got this recipe from my MIL who…