Ingredients with Measurements:
- 10-12 dried kokum petals
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tsp ginger, grated
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp garam masala
- 1 cup coconut milk
- 1 tbsp oil
- Salt to taste
- Water as needed
Special equipment needed:
- None
Step-by-step instructions:
1. Soak the dried kokum petals in 1 cup of warm water for 30 minutes.
2. In a pan, heat oil over medium heat. Add cumin seeds and let them splutter.
3. Add chopped onions and sauté until they turn translucent.
4. Add minced garlic and grated ginger. Sauté for a minute.
5. Add coriander powder, turmeric powder, red chili powder, and garam masala. Mix well.
6. Add the soaked kokum petals along with the water. Mix well.
7. Add salt to taste and let the curry simmer for 5-7 minutes.
8. Add coconut milk and mix well. Let the curry simmer for another 5-7 minutes.
9. If the curry is too thick, add water as needed.
10. Serve hot with rice or bread.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 180
- Fat: 15g
- Carbohydrates: 10g
- Protein: 2g
Substitutions for ingredients:
- Dried kokum petals can be substituted with tamarind pulp or lemon juice.
- Coconut milk can be substituted with heavy cream or yogurt.
Variations:
- Add vegetables like potatoes, carrots, or bell peppers to the curry.
- Add paneer or tofu for a vegetarian option.
- Add chicken or shrimp for a non-vegetarian option.
Tips and tricks:
- Soak the kokum petals in warm water for at least 30 minutes to extract the flavor.
- Adjust the spice level according to your preference.
- Use fresh coconut milk for a richer flavor.
Storage instructions:
- Store the leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the curry in a pan over medium heat. Add water as needed to adjust the consistency.
Presentation ideas:
- Serve the curry in a bowl with rice or bread on the side.
- Garnish with fresh cilantro leaves.
Garnishes:
- Fresh cilantro leaves
Pairings:
- Rice or bread
Suggested side dishes:
- Cucumber raita
- Papadum
Troubleshooting advice:
- If the curry is too sour, add a pinch of sugar to balance the flavors.
- If the curry is too thick, add water as needed.
Food safety advice:
- Make sure to soak the kokum petals in warm water for at least 30 minutes to avoid any contamination.
Food history:
- Kokum is a fruit that is native to India and is commonly used in Indian cuisine.
Flavor profiles:
- Tangy, spicy, and creamy
Serving suggestions:
- Serve hot with rice or bread.
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Region: Indian