Kokum Sar/ Aamsul che Sar (Soup) / को क म सार / आमसुलाचे सार

को क म  सार 

Kokum or Aamsul is widely used in Indian cooking. It has lot of medicinal benefits too. It is found majorly in coastal region of India. Kokum has beautiful purple color to it. It is usually used to prevent infections, treat sores, majorly to treat stomach ulcers or acidity, improve digestion, etc.

Kokum is used literally daily at our place in India. I don’t use it much here but if there are any acidity related issues or if my kid is having gas issues then I make this one of the easiest sar or soup made with kokum. This is best consumed with Khichadi and Papad. Yummmm :)

We just need very few ingredients and most importantly very less time to make this soup.

Ingredients:

1. Kokum: 10-12 in number (depends on the sourness of the kokum)
2. Jeera/ Cumin seeds: 1 Tbsp. 
3. Desi Ghee/ Clarified butter: 1 Tbsp. 
4. Hing/ Asafoetida: ¼ Table spoon
5. Salt: To taste
6. Sugar: To taste (just to eliminate the extremely sour taste)
7. Kadhi Patta: 3-4 leaves (optional)
8. Akkhi Lal Mirchi/ whole Red Chilies: 1-2 (optional)
9. Water: 2-3 Cups
10. Coriander leaves: For garnish

Method:

1. Take a bowl, put kokum and one cup water in it. 
2. Put the bowl in microwave for one minute. 
3. Now crush the hot kokum with the help of a spoon in the same hot water.
4. Now take a tea strainer and strain the crushed kokum and water in another bowl. 
5. Put a thick bottom pan on gas. 
6. Add ghee, jeera, hing, kadhi patta to the tempering or tadaka. 
7. Since I was making it for my small kids, I didn’t put the red chilies to the tempering but if you may add it at this time. 
8. Add strained kokum mixture to the tempering. Let it come to a soft boil.
9. Now add salt and sugar to your taste. Kokum is very sour in taste so to eliminate the taste we need to add sugar. 
10. Add couple of cups of water to increase the quantity or put it as necessary. 
11. Let it boil for another 3-4 minutes. 
12. Put it in serving bowl and garnish it with coriander leaves. 
13. Consume it when it’s hot with khichadi, papad etc. Many a times my family consume it just like that without any other food item with it. Trust me it is delicious to all the taste buds.

आमसुलाचे सार 

Hope you like this super easy and super quick recipe of Aamsulache or Kokumache sar.

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Sabudana (Sago) Khichadi in Microwave/ साबुदाणा खिचडी/ Sabudana Khichadi Recipes: Traditional way, in Microwave and in Instant Pot/ Tapioca Khichadi

Sabudana (Sago) Khichadi/ साबुदाणा खिचडी

YouTube Link 

As a kid I never used to like the concept of “fasting”. However, loved all the fasting food items. And out of all the yummy fasting food items, Sabudana Khichadi was my most favorite dish. Mouthwatering for sure. Now we don’t fast at all but love to make sabudana Khichadi as a breakfast item. Here is the simplest recipe of this yummilicious recipe of most popular Maharashtrian fasting food item, Sabudana Khichadi.

Ingredients:

Sabudana/ sago: 1 Cups
Danyache kut/ Roasted peanut powder: ½ Cup
Batata/ Potato: 1 (sliced)
Hiravi Mirchi/ Green chilies: 4-5 (Finely chopped and as per your taste buds)
Jeera/ Cumin seeds: 11/2 Tsp.
Sajuk tup/ Ghee/ Clarified butter: 2-3 Tbsp.
Limbu ras/ Lemon juice: 2-3 Tbsp.
Kothimbir/ Cilantro: ¼ Cup (Finely chopped)
Salt: To taste
Sugar: To taste

Procedure:

1.    Take sabudana and wash it under running water. Soak it with very little water (about 1 cup) for about 6-7 hours. Cover it with a lid. Soaking depends on the quality of your sabudana. There are times when you may need to soak it overnight with some water in it to get that beautiful puffed sabudana for this khichadi.

2.    Take a non-stick kadhai or wok. Put ghee in it.

3.    Take the potato slices in a microwave safe bowl, add ½ cup water to it. Microwave it for 2 min on high. However this step is totally optional. If you like your potatoes crisp in the khichadi, just omit this step.

4.    Once the ghee is hot. Temper it with jeera, green chilies.

5.    Add the potatoes now. Stir it well and put a lid for a minute.

6.    Once the potatoes are done, add sabudana and stir it well.

7.    Add roasted peanut powder to this sabudana mixture.

8.    Put salt, sugar and lemon juice to the sabudana mixture. Stir it well and keep the lid on till the sabudana is cooked properly.

Alternatively: Microwave recipe (Refer video)

I sometimes use this microwave method when I’m in a hurry or don’t want to stand in front of the gas to keep an eye on the sabudana. 

Follow 1 to 5 steps as it is and take a large microwave safe bowl and transfer the sabudana, roasted peanut powder, salt, sugar to it. Mix it well. Put little ghee in it and put this bowl in microwave. Put lid very loosely to this microwave safe bowl. The air shouldn’t get trapped otherwise it will burst while the microwave is on. The air should escape from one side of this bowl. Turn on the microwave on high for 3 minutes. Stir in between. Take it out carefully and add lemon juice and little cilantro to the mixture. Stir it well. Put it back in the microwave for one more minute. Check, if the sabudana is well puffed. If yes then your khichadi is ready or else put it back in the microwave for another minute or so. Stir it well and add finely chopped cilantro to the khichadi. . I have always noticed that the sabudana is well puffed if I make it in the microwave after tempering.

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9.    Serve it hot with sweet lemon pickle (Maharashtrian goad lonche) or yogurt or peanut chutney.

Don’t forget to enjoy this yummy & authentic Maharashtrian meal item. Happy Cooking!!!! 

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