If you actually try to translate this konkani word - Udka Tauy - it will mean water water!!:-) You can imagine this as a broth like soup. Kokum adds such a pretty color to this simple soup which is traditionally served with rice.
I thought it will be great if Tiwal/Footi Kadhi & Udka Tauy are one after the other for my own quick reference in the future. So publishing both these posts today.
More information about Kokum - here & here.
Kokum Saar - South Canara Way
7-9 Amsol/Kokums, rinsed & soaked
salt to taste
A pinch of sugar
1 tsp ghee
1/2 tsp mustard seeds
1/4 tsp asafoetida
3-4 cloves of garlic, smashed or slivered
2 sprigs of curry leaves, torn
2 red chilies, broken
2 tsp fresh coconut
1. Soak kokums in about 2 cups water for 3-4 hours
2. Bring to boil adding more water as necessary
3. Add salt & pinch of sugar.
4. In a small saucepan, heat ghee and add the ingredients for tempering.
5. Add it to the boiling kokum water and immediately cover it with a lid. Switch off the gas.
6. Garnish with coconut.
7. Serve with plain rice or a soup/broth.
1. Adjust sugar to balance the sourness of kokum. But do not make it too sweet for the traditional taste.
2. If soaked kokums do not give the vibrant color and sour taste, then you may need to increase the quantity.