Ingredients with Measurements:
- 1 cup dried kokum petals
- 1 can (13.5 oz) coconut milk
- 2 cups water
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tsp ginger, grated
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp turmeric powder
- 1 tsp salt
- 1 tbsp vegetable oil
- Fresh cilantro leaves, chopped (for garnish)
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a pot, add the dried kokum petals and 2 cups of water. Bring to a boil and let it simmer for 10 minutes. Turn off the heat and let it cool.
2. Once the kokum mixture has cooled, blend it in a blender or use an immersion blender to puree it. Strain the mixture through a fine-mesh sieve and set aside.
3. In a separate pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté until it becomes translucent.
4. Add the minced garlic, grated ginger, cumin seeds, coriander seeds, turmeric powder, and salt. Stir and cook for 2-3 minutes until fragrant.
5. Pour in the kokum puree and coconut milk. Stir and bring to a boil.
6. Reduce the heat to low and let it simmer for 10-15 minutes.
7. Turn off the heat and let the soup cool for a few minutes.
8. Using a blender or immersion blender, blend the soup until smooth.
9. Serve the soup in bowls and garnish with fresh cilantro leaves.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat for sautéing
- Boiling for kokum mixture
- Low heat for simmering
Serving size:
- 4 servings
Nutritional information:
- Calories: 180
- Fat: 16g
- Carbohydrates: 8g
- Protein: 2g
- Fiber: 2g
Substitutions for ingredients:
- Dried kokum petals can be substituted with tamarind paste or lemon juice.
- Vegetable oil can be substituted with coconut oil or ghee.
Variations:
- Add diced potatoes or carrots for a heartier soup.
- Use shrimp or chicken broth instead of water for added flavor.
Tips and tricks:
- Be sure to strain the kokum mixture to remove any solids.
- Adjust the salt and spice level to your liking.
- Add a squeeze of lime juice for a tangy kick.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over low heat until heated through.
Presentation ideas:
- Serve the soup in a bowl with a drizzle of coconut milk and a sprinkle of cilantro leaves.
Garnishes:
- Fresh cilantro leaves
- Coconut milk
- Lime wedges
Pairings:
- Serve with crusty bread or naan.
Suggested side dishes:
- Roasted vegetables
- Grilled chicken or fish
Troubleshooting advice:
- If the soup is too thick, add more water or coconut milk to thin it out.
- If the soup is too sour, add a pinch of sugar to balance the flavors.
Food safety advice:
- Be sure to cook the soup to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Kokum is a fruit native to India and is commonly used in Indian cuisine for its sour flavor.
Flavor profiles:
- Sour, creamy, and aromatic.
Serving suggestions:
- Serve as a light appetizer or as a main course with a side dish.
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Region: Indian