Kokam Soup Recipe

Origin: India      Period: Traditional

This dish is a traditional Ayuravedic soup intended as a starter to increase appetite or as a digestif after the meal.

Ingredients

9 dried kokum fruit [mangosteen] (or 20 pieces of kokum rind)
2 tbsp ghee
900ml water
1 tbsp coriander leaves, chopped
4 curry leaves
1/2 tbsp cumin seeds
1/4 tsp ground cinnamon
4 whole cloves
2 tbsp chickpea flour
2 bay leaves
1/2 tsp salt
2 large pinches black pepper
1 tbsp palm sugar (or demarara sugar)

Kokam Soup Preparation:

Method:

Soak the kokam fruit in 240ml of water for 20 minutes, ensuring that you squeeze the fruit (or rind) several times to extract as much flavour as possible. Discard the kokum when done.

Heat a dry frying pan and toast the cumin and cloves until they release their flavour. Transfer to a pestle and mortar or coffee grinder and reduce to a fine powder. Meanwhile heat a saucepan and add the ghee. Once the ghee is hot add the ground spices, curry leaves, coriander and bay leaves. Cook for a minute then add the fruit water and 300ml water. Mix the chickpea flour with the remaining 250ml of water then add this to the soup.

Stirring continuously to prevent lumps, add the black pepper, salt and palm sugar. Still stirring, boil gently for five minutes. Serve immediately.

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