Preparation Time 15 Minutes                       

Cooking Time 15 Minutes

Total Time 30 Minutes

Serve 4

Type of Recipe: Main Course- Curry

Name of Author: Asmi Kadam.


  • 15 to 20 Kokum (Garcinia indica,)
  • 2 Tablespoon Gud (Jaggery )
  • Salt
  • Chopped coriander
  • For Masala Paste:
  • ½ cup grated coconut
  • ½ chopped onion
  • 5 to 6 Garlic
  • ½ Inch Chopped Ginger
  • 2 Green Chilies
  • ½ Teaspoon Cumin
  • ½ Teaspoon Coriander
  • 1/3 Teaspoon Turmeric
  • 1 Tablespoon Besan
  • Water for grinding
  • For Tempering:
  • 2 Tablespoon Oil
  • ½ Teaspoon Mustard Seeds
  • ½ Teaspoon Cumin Seeds
  • ½ Teaspoon Coriander Seeds
  • 3 to 4 Garlic Cloves
  • 4 to 5 Curry Leaves
  • ½ Teaspoon Asafoetida
  • 1 Teaspoon Red Chili Powder


Firstly, soaked the kokum in a cup of water for at least 15 minutes.

Then squeeze the all juice from the kokum. Here we use only kokum juice for this curry.

Now start with making masala paste. Take mixture jar, add grated coconut, chopped onion, chilies, garlic, ginger, cumin coriander seeds, besan and turmeric. Add some water and make a thick paste. Keep aside.

Now heat a kadai on a medium flame, pour some oil. Once oil heated add mustard seeds, cumin seeds and coriander seeds. Once seeds splutter, add chopped garlic, curry leaves, asafoetida and red chili powder. Sauté well. Once garlic change the colour, add coconut paste into it. Mix well. Keep frying for 2 minutes.

Then, add kokum juice into the masala. Mix well. Add water as per the thickness of saar you want. Add salt to taste. Keep the gas on a medium flame. Allow to boil. Once boil come, allow to cook for another 3 to 4 minutes. Then, add jaggery.

Stir the kokum saar. Allow to cook for another 1 minute.

Before switching off the flame, add chopped coriander.  Now switch off the flame.

Serve this Kokum saar with steam rice.


Thank you.

Have a wonderful day.

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