Kokum are fruits found on coastal area of kokan region specially in and around Goa in India. These fruits are sour in taste. Generally we use this for curries to add sourness, especially fish curries. Kokum drink is very famous prepared by soaking the kokums in lukewarm water and straining. They are used both fresh and dried. The fruits are cut into 3 to 4 pieces each, the fleshy part inside is removed and the seed inside are discarded. The outer skin which is somewhat sweet and sourish is sun dried. You can buy them in any store.
To prpeare kokum Buttermilk : Soak 15-18 washed kokum petals (they should not be very dry) in 2-3 cups of hot water, add 2 crushed green chillies and 5-6 finely grated garlic. Keep this aside for 2 hrs. to cool down and for the kokums to get properly soaked.
Beat 1 cup of curds with 1 cup of water to make a buttermilk. Add salt to taste and 1tsp of chaat masala or jaljeera masala. Add the prepared kokum mixture to this, mix well and keep it in the fridge overnight or for at least 5-6 hours.
To Serve : Strain the buttermilk kokum mixture through fine sieve and serve chilled at lunch time or mid morning. The buttermilk tastes good when chilled. You can garnish with some coriander leaves.
Note : Addition of garlic is a matter of joice. You leave it out and add hing uddak/ asafoetida powder too. During no onion- no garlic days when i prepare it, i add hing in place of garlic and it tastes equally good.
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