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Kokum Kari (Kokam Curry)
Kokum Kari (Kokam Curry) is a traditional Indian recipe (from Goa) for a classic vegetarian curry of kokam (mangosteen fruit) in a spicy gravy thickened with chickpea flour. The full recipe is presented here and I hope you enjoy this classic Indian version of: Kokam Curry (Kokum Kari).
prep time
60 minutes
cook time
20 minutes
Total Time:
80 minutes
Serves:
4
Rating: 
Tags : CurryChilli RecipesVegetarian RecipesSpice RecipesBean RecipesIndian Recipes
A classic vegetarian curry from Goa that uses kokam (mangosteen) as the main ingredient.
Ingredients:
60g dried kokam
1l water
2 tbsp chickpea (gram) flour
1 sprig of curry leaves
2 green chillies, slit down one side
1 tsp hot chilli powder
1/2 tsp ground coriander seeds
1/4 tsp ground turmeric
3 pinches asafoetida
1 tsp sugar
salt, to taste
1/2 tsp cumin seeds
1/2 tsp mustard seeds
1 tsp ghee
6 tbsp coriander leaves, shredded
Method:
Soak the kokam in warm water (just enough to cover) for 1 hour. After this time squeeze the juice out of the fruit and set aside. Then strain the soaking water.
Heat the ghee in a deep pan. Add the mustard seeds, ground turmeric, ground coriander seeds, cumin seeds, curry leaves, chillies, chilli powder and asafoetida. Fry for a few minutes, or until the seeds begin to splutter. At this point stir in the kokam juice and bring to a simmer.
Beat the chickpea flour into the reserved kokam soaking water until smooth. Now mix in the sugar and season to taste with salt then pour this into the simmering spice mix. Bring to a boil, reduce to a simmer and cook for about 10 minutes, or until thickened.
Turn into a serving dish, garnish with the shredded coriander leaves and serve.
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